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I've never heard anyone use that term either. The only thing it would do to flavor is reduce carbonation, taking a bit of "bite" out of the beer. I don't think it's possible for an aggressive pour to reduce bitterness. edit: I guess nm999 covered this before I hit send :)

Pliny the Elder is dry hopped with pellets. That's good enough for me.

I had a similar experience two nights ago with Jolly Pumkin's Oro de Calabaza. Wow. It was perfect.

In addition to the above advice, make sure you pitch the yeast when the wort temperature is down in the low 60s range. Let the temperature rise during the course of fermentation. (There are a number of fermentation schedules (temps) to use for great Belgian-style beers, each producing different...

It makes a noticeable difference at 50/50. Incidentally, my wife prefers the beers made with the blend over those made with straight pilsner malt. I'm not quite understanding what you're trying to do though. You currently stock three base grains: pale, pilsner, other? And you're wondering if...

If I could do it all again, I'd start with "How To Brew" by John Palmer. Portions of this are available online for free. It even helps you get equipment put together. Follow that up with "Brewing Classic Styles" by John Palmer and Jamil Zainasheff. I've learned 70% of what I know from those...

Yep, get it in the high 80s and be patient. Hopefully it starts up again; it makes a delicious beer.

Re: The exotic yeasts, I had picked them up a while back with the intent to do a brett'd saison and a cuvee de tomme clone. I brewed the saison, but it is too delicious to mess with the brett. I never got around to brewing the huge belgian for the cuvee de tomme and the sour blend was getting...

Experiment time! I recently made a light (OG 1.040) helles to build up a yeast cake for a maibock. Unfortunately, I got too anxious to use my nice yeast cake and now have a heavily buttered popcorn helles. What's a guy to do? I remembered from Wild Brews that brett cleans up the diacetyl spit...

1) I use the Ranco digital controllers and really like them. With your connection to Johnson though, I'm sure that would work well too. 2) I have the same fridge. I bent the freezer portion against the back wall. I believe this is the only cooling element, so you can't really remove it...

I always had problems with this until I picked up some cheap poly tubing. It was a bear to get over the fittings (boiling water helps), but no more plastic taste. You'll need longer lines though for the same resistance. It's slipperier inside than the vinyl stuff.

I can't speak for any of the recipes listed, but the Founder's Breakfast Stout recipe is awesome. Just go easy on the coffee additions if you want more chocolate to come through. There's a thread on it on here somewhere.

Munich will convert by itself...and that's so little biscuit I'd guess there's a few extra enzymes from the Munich to get the job done. I'll second everything 944play said above too.

Well, no one's mentioned it so... Newcastle or other English brown if the steak and sides are moderately to heavily spiced. It seems to really refresh the palate with sweetness and fruitiness in contrast to the peppery spices often accompanying steak. Mmmmm....steak.

Your selection looks good. I would personally sub Centennial for the Chinook, but thats just me.

If your numbers are forfive gallons of beer, you've got a nice hoppy pale ale/IPA. If they ARE for 2 gallons....you have a HUGE Triple IPA/Barleywine. I'm calc-ing an OG of 1.141 using Beer Tools.

Pardon my ignorance, but do people really commonly refer to this beer as "newky?" I ask because It appears twice in this thread, and I've never heard it before.

A couple things I know: 1) They use WHOLE oranges. (Ground up, but the whole thing) 2) I believe he's said they add them at three separate times throughout the process.

Mmmmm.....Columbus. Yes, it should be very tasty in that beer.

If it's an IPA with lot's of late hops (the ONLY kind in MY brewery...mmmmm), try it now! Young, late-hop heavy beers can be quite delicious.