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Wonder What's Next - Chevelle

Leaving beer in the primary for several weeks is not only acceptable, it's recommended for most styles. The first batch might not even be done fermenting after a week, and even if it is leaving it in an extra week or two would not be a problem, same goes for the second batch.

If my (rough) calculations are correct a pint of 80 proof (40% abv) should raise the overall alcohol content by a little over .5% abv. .4*16oz.=4 oz. ethanol then 4 oz./640oz.=.625%

I'm a Loner Dottie, a Rebel - The Get Up Kids

I'm hitting up a similar trip in June, staying in Napa with my brother. So far he has suggested Russian River as well but also mentioned North Coast in Fort Bragg and Calistoga Inn brewpub and Anderson Valley Brewery. Would love to learn of any more good ones in the area I could hit up during...

Robust Porter tonight :)

How about some fuggles or willamette?

Really nice stuff. I especially like the Frere Tigre one.

Cocao nibs are available online from Northern Brewer if you can't find them elsewhere. As for the espresso most people seem to advocate cold brewing.

I have not used hazelnut extract personally but as with other extracts it would be advisable to start small (.5 oz. max) and taste a sample. If you add at bottling time it is really easy to get the exact character you are going for by slow incremental additions of the extract. Oh, and this...

Looks tasty to me. There's essentially two schools of thought on black/dark IPA's with the one being that they should taste and feel just like a regular IPA with just a little Carafa for darkness and a hint of roast, or they should be like a hopped up porter (e.g. Magic Hat's Demo). This...

Wow, its about 7.50-8 bucks around here, but I guess it is in-state

Agreed. I've heard that 1 oz. of ginger is excessive, here is a blog post on it: http://www.themadfermentationist.com/2010/03/failed-beer-recipes.html

Looks pretty good. I would probably drop the carapils, as it will mostly just add body and take away from the dryness. Be ready to work to keep the yeast happy and the temperatures ramped up with the belgian saison.

Sorry I can't help, but I was just thinking of this exact same idea earlier today when I saw mango marmalade at the grocery store. Would also like to see if anyone has other ideas, I might try out the mango marmalade idea next time I feel like a little experimentation.

I also love the malty beers: 1) brown/porter 2) dubbel 3) saison/wit 4) scotch ale/imperial stout

Hard to say without seeing the recipe. In general extract brews I've made have been on the darker side not lighter.

Well you could maybe drop/lower the special B unless you're going for that raisiny belgian flavor. You could probably switch the amber lme for light and raise the crystal to a full pound. I think it looks pretty good all around though. As far as hops, fuggles, goldings or williamette would...

I agree that you should get a larger brew pot if you want to do such a big brew. While 16 lbs of LME is less than a gallon in itself it would be near impossible to get the type of hop extraction you would need to balance that beer from this small of a boil.

"Green apple" is usually from acetaldehyde and is found in "green" beers, the fermentation time may not have been long enough. This article might help some http://www.fermentarium.com/homebrewing/brewing-beer/why-does-my-beer-taste-bad/