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I have done FWH a couple of times and liked the results, but it doesn't seem to get that "juiciness" that some IPAs (that I'm guessing is heavy on the late additions) have. Once I start brewing heavy again next month I might feel into doing a little research between the two.

Yeah Moose Drool shouldn't be bitter at all. If it's the yeast is similar to Big Sky's it should be done and ready to go in no time (their yeast goes nuts and can handle higher alcohol). I fermented an imp porter with it from 1.085 to 1.012 in 3 days...maybe. It flocculates pretty quick too...

The big starter has to be the main reason for your beer resisting infection. The crazy amount of hops also might of helped. No alchy in it to begin with so that really doesn't contribute (actually the high gravity makes it more attractive to the nasties). So the starter, hops, and some good...

Powder Hound is a name of Big Sky Brewing's Winter Ale and Great Northern in Whitefish, MT has a beer named Snow Ghost. If you're going with the ski/shred scene, what about Booter Brewing or Final Descent...or Super Sick Neon Shradical Bomb-droppin' Amplitude Ale! (kidding, unless you like it :P)

34/70 for lagers and Nottingham for Ales, I use dry yeast for most of my beers. I really just get liquid for alt's or for some of my high gravity beers.

In my opinion, I wouldn't use a grain bag for the potatoes, because I wouldn't think a sack of taters would be very water permeable. The only conversion it seems you would get would be on the outside of the sack and nothing inside. IMHO I would go with the smashed chunks.

The caramel taste would be from the Crystal 60. If you have any laying around pop a few grains in your mouth and chew them...you'll know what I mean then.

I'm interested in where to find a dip tube for $10 (with the compression fittings). Considering my bargain fittings bill was a little more then $60 (dip tube, tubing, and valve), and they have the best prices I can find, I would love to find lower prices. If $60 is the best price then unless I...

I recently sold a new Keggle I made on Craigslist for $140 that was with 1 ss ball valve, ss dip tube, 4' of silicon tubing and SS scrubie.

The first time I had Minot's Black Star in cans it was amazing...but it seems as if they are cutting costs by reducing the hops now. Recently I had Big Sky's All Souls' Ale, really smooth and drinkable for a 10.5% abv beer.

I wouldn't add the bark to the boil directly, I believe you would get a bunch of nasty tannins. The vodka soak might work though. I'm thinking the best way to get the flavor/aroma would be steeping the bark at like 150F and then adding it in at the end of the boil.

Stageseven, I always thought Sugar Maple chips would be great to age beer in, should give it a nutty sort of taste. Birch would be amazing if there would be a good way to age it using the bark, without it infecting your beer. The wood itself does not have that amazing taste/smell. I want to...

Sorry, I just interpreted this as not liking lobbyists, and I like how you seem to know me so well, i.e. my definition of wholesomeness...oh wait didn't you say Hmmm, and about what you did say on how "my definition" of wholesomeness would be "impossible" to achieve. I bet fifty years ago...

First off, I would like to thank myself for ruining this thread. Secondly, I was just pointing out that not supporting commercial breweries, because they contribute to political gluttony sounds like a poor argument when buying grain would support that also.

I don't mean to sound like a pessimist, just more of a realist. Those 100% wholesome ingredients...are you growing and malting your own barley, from your own seed bank? I think Monsanto/Cargill are adding more political clout than the beer industry. I agree in controlling what you are...

Wow, if this is half as good as Natural ICE, I think you'll have a winner!

West Virginia has more talent. We have a fool for a coach and still go 9-3. Plus, Pitt has Dave...I mean has that guy ever lived up to expectations?

That is a good write up. What I don't understand is, that the article clearly states no aroma hops were used yet the beers still had a very pleasing aroma, and most people in that thread seemed to be replacing bittering hops with FWH. I'm going to try a Classic German Pils much like they did...

+1 on the Asain Beers, Tsing Tao tastes like a warm hurricane 40, $4.50 a bottle...ha. I also think Rogue is overpriced, I really haven't had their beer much but 10.99 min for a sixer or 4.50 for a bomber, I can't bring myself to buy it. There are plenty of good local MT micros for $7 a sixer...

+1 on Shinglejohn's idea to crush. Would add way more flavor than, dicing. I think you should rack on a crushed pepper. I would hit it with some kind of no rinse sanitizer first though because this isn't hops...sanitize the knife/hammer, cutting board, and pepper. Oh, and make sure if it's...