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My .02. Could always do a classic. Centennial for bittering. Then cascade, centennial and citra in the whirlpool and dry hop.

What's you calculated ibu? I would do a 60min Chinook bittering addition to about 35 ibu. Then put your lemondrop and simcoe in whirlpool.

I have a wit on tap right now that I used 1oz of ground coriander at 5min. Turned out great. I used a spinning style coffee grinder to grind it to a point where it didn't look like seed any more. I based the amount and grind on a NHC winning recipie. Not sure why it would have a soapy fruit...

Sulphites? If your wanting to halt fermentation.

I do all mixing in the glass, works good. Right now I have a cherry and date dark beer (2nd runnings concoction from a quad). I've been mixing it with a guiness clone or the quad which is good.

Agree..comes out way too dry and without character. Personally I like s04 or Nottingham fermenter at 68°.

Both Kirkland and tree-top carried at Costco are preservative free and roughly $9 for 2g. Used both. They come in right at 1.055 and will ferment down to around 1.006 with us04 or Nottingham. I usually add in 1/2# of surgar to mine using a little apple juice to do a slurry with some yeast...

Does it taste more like a brown ale or is this just in looks? I don't think adding dry hop is gonna cut the roast flavor down. I've done some second runnings beers as an afterthought when brewing an imp stout that I ended up blending at the tap with a dark cherry cider or a brown ale and it...

Infrared temp gun is the best. I find my ryobi to be within a few degrees of accuracy which is good for a quick sanity check.

You could add a table sugar slurry to your beer, 1/2# or so, probably wouldn't effect the flavor too much but I'd just leave it. Youll probably drink it faster because it's a lower ABV, then you can brew some more.

I've shipped beer through FedEx with no issue, just individually bubble wrap them good and pack them tight. When they ask what it contains dont say yeast sample. I told them glassware so they would put a fragile sticker on the box.

Here's what I use with my pumps and it works awesome. https://www.brewhardware.com/product_p/camtoball.htm Camlock to ball lock fitting and I just pump cleaner through, then rinse water followed by sanitizer using one of my kettles. I use a 1/2 silicone line with no fittings as a return...

I've never used any simple sugars in a brown ale but honey would be better than corn sugar. I have used a lot of different sugars though, honey, candy syrup, table sugar, brown sugar, turbinado, demerara, date syrup and molasses. If you were going to use honey, I'd put it in when fermentation...

I've brewed imp stouts many times, you have more specialty grains in yours than mine and only a slightly higher FG. I'd say it's done fermenting. Rousing the yeast and bumping the temp a few degrees will usually give you a couple more points but that's it.

Only other choice would be Nottingham which is a fairly clean yeast.

I use carafa special all the time; I just toss it in the mash. It's just a steeping grain like any other.

Looks like yeast.

If your making a similar beer you can dump the new wort on the yeast cake. I've done this a few times.

Experimental brewing has done a podcast on a grisette, an extinct belgian table beer. I'm thinking they have covered an additional style but I can't recall what it was.

If that's all you have it would be hard to stay in a style. If that's all I had to work with and wanted to burn up some ingredients I'd put together a lawn mower beer. 4# 2-row 3# vienna 1# Munich Centennial for bittering 1oz centennial 0min 1oz cascade 0min Nottingham