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The Falling Rock is not that far from the rio and has pliny on tap, hardly seems heroic.

What kind of beer is it? 77* seems high for ale and low for saison

Suck it up and brew! It was 95* last weekend and I was welding my stand, sweat rolling off me, but i still did it. I am sure you can get something together! edit: Or brew extract early in the morning?

http://brewwiki.com/index.php/Body Lactose if you want it sweeter. Maltodextrine if you only want body.

Your bittering hops are going to have to be in relationship to your desired OG. a 1.060 OG beer with 20 IBU is going to be pretty malty and sweet where a 1.035 OG beer with 20 IBU will be much more balanced. Look into Scottish wee heavy for higher abv content, and maybe a low IBU american...

I did 1/3 of a grain bill over cherry and it was only noticeable in the aftertaste. I think half is a pretty good start. You can always blend it down with strait porter later on if its to rough.

I also did it, It was fine. Also makes good apple wine! It seems faster and clearer than the wine yeasts. Just make sure you dont ferment to hot.

Getting Stuffed here means you ate too much....

I agree. I can do a 12 pack in minutes. long needle nose pliers to yank the widget and a slit down the side with a razor blade lets the label lift right off. I love guiness bottles.

Falling rock is awesome, I am really surprised the Wynkoop hasnt been mentioned, worth going there for lunch or dinner for sure! Depending on what part of town you will be in there are some amazing liquour warehouses around too.

The first upgrade I would make is a ball valve and bulkhead assembly w/pickup tube. Bargainfittings.com is a site sponsor, their site is really easy to navigate, and they have everything you want for conversions. If your going to be using it as an HLT a sight guage and thermometer are good...

Get a keggle, they arent much to move empty! If you cant afford to purchase one of the brew software systems then brewmasters warehouse "brewbuilder" can figure og's based on grain bill, system effienncy and final volume. However, your going to effectively be brewing a big beer and diluting...

Oh, and I use 60% rauch in my smoked american brown and its pretty balanced. Peated is usually used 1 oz for every 1 lb of rauch you would use.

Rauch is very subtle and I dont think 12.3% is going to give much chance to taste it at all in a big malt forward beer. It may give some undertones, but I used 30% in a smoked porter and could barely taste it. A few ounces of Peated would probably be more to the style.

If you want a table, get there early! They start serving beer at 9 I think so if you are there at 8 you might get in and get a seat, then make some friends so you dont lose it when you get up to go to the toilets! Dont try and steal the mugs... they frown on it.

What is your fermentation temp?

Funny how its still called American IPA instead of Cascadian IPA

American hops isnt regional, Noble hops isnt neccasarily regional either.

This is awesome, lets base our hobby on commercialism. Since when do homebrewers allow marketing to govern the styles we create or recreate. And why does dark IPA have to contain "cascadian" hops, or be based on brews out of "cascadia" Why cant i make it with Chinook and Saaz? This is...

cascadian dark ale is annoying, to much to say, or explain. American dark, or American black are reflective of the style, simple and clear. Im sure that dark, heavily hopped beers have originated from 1000 different places, and I doubt that some mook from "cascadia" was the first to think...