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I haven't gotten around to carbing this up. It's still got a bit of a pelicle on top, so I've been just letting it be. I'll be sure to post results once I sample it.

I don't have that recipe, but Pizza Port does share with the homebrewing community. MoreBeer has several of their recipes available as kits. When I've asked them about other beers, they were pretty friendly. I haven't asked for specific recipes though...

I suspect you will never taste the difference in terms of IBUs. The first addition in that recipe takes your bitterness to the maximum perceivable limit. Everything after that is for flavor, aroma, and possibly mouthfeel. With all the late additions and dry hopping, I'm not sure I would...

+1 to trying a bunch of stuff at Russian River. My wife and I split their sampler (which at the time had 15 beers in it), and all styles were excellent. Their Aud Blonde probably surprised me the most -- one of the better blondes I've had.

Rather than fuss with different bottle sizes or glasses, this is probably a good justification for getting a keg set-up. Then you can fill your glasses perfectly every time! :)

I've been looking for an excuse to brew a Wee Heavy, so I voted for that.

I know Cuvee de Tomme from Lost Abbey uses them. You could always email Tomme Arthur to see where he gets his. Most brewers I've met are happy to share that kind of info.

I've used both Magnum and Warrior for bittering in many styles of beers. I find both to be quite clean, but both do contribute a bit of flavor. I'd say Magnum is ever so slightly green/minty, whereas Warrior is a touch citrusy/herbal.

I've had good results using Belgian or German Pils for most of my Belgian-style beers. I frequently blend the pils with about 50% US 2-row for a little more depth in the malt flavor (an obvious bonus is it saves a few bucks ;) ). I guess if I was only getting one base malt (and intending to brew...

I brewed a sour-mashed saison this morning/all weekend. It was my first sour-mash, so I'm pretty excited about it. The smells coming from the airlock right now are GREAT. I love WLP 565!

Add WLP655. Wait 6 months to a year. As long as the original beer wasn't too bitter (<30 IBU-ish) I think it could be really good. OR Wait until you have another fresh yeast cake to dump the under-attenuated beer unto. The cake should finish fermenting it.

Lost Abbey sells them. They are fun.

I'll second the recommendations for Black Butte and Fuller's. Both are killer porters, though styled somewhat differently. Black Butte is hoppier; Fuller's is pure silk chocolate/coffee.

I'm curious to see how this turns out as it's a great beer. That said, New Belgium claims 3 pounds per barrel of hops...this equates to about 8 ounces per five gallon batch.

Storing a maibock in the fridge is, IMO, the best place to store it to let it age. The hot alcohols will fade with time (thinks months). If you're patient, you ma find it turns out to be an awesome beer. I know I'm always shocked at how long it takes my lagers to start tasting great.

I keep mine in the orange "Homer" buckets from Home Depot. They're cheap and hold about 25 pounds each. Just keep them in a cool dry area.

Try 100% pilsner malt. Hop to about 25 IBUs with noble hops. Add about a quarter ounce for flavor aroma. The KEY is ferment HOT (up to 90 degrees) with the right yeast. WLP565 is good.

I second that ^^^^. It may end up more of a barleywine than a IIPA, but it should still be delicious. :p

It's a great hoppy American Barleywine. Similar in style to Sierra Nevada's Bigfoot.

Firestone 14 if you can still find a bottle. Alesmith Horny Devil is awesome. Lots of others, but those are two of my recent favorites that should travel well.