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So if not using any late additions, does hop variety matter much less since flavor nuances would be less detectable? I know there are differing opinions on the flavor contribution of a "bittering" hop addition.

I absolutely could. Thank you for posting. I may have to find that book. Looks like a good one!

Ah I see. Okay that makes more sense. What color invert would you be using for most typical bitters? Also are you implying you wouldn't be using any late hop additions?

Okay well I guess I'll have to give that a shot then. Also...whatchu mean by copper up? Flame out?

Why choose the invert in the first place? From what I've collected it contributes little to the flavor of the beer and really just thins it out. Is this assumption incorrect? If so please explain why one would choose it over some more malt, or plain table sugar...

So you think that natural conditioning creates finer bubbles? And you're saying that bitter should not contain more than 5% crystal? Care to share a good recipe? I always have trouble choosing one and would much prefer a true British model, than my own or someone else's Americanized version...

How do you go about ordering a vault yeast? Can I order direct through White Labs website? Or do I have to shop around the online vendors?

Is the 022 available year round?

How do you like theWLP022? Is it much different than WLP002?

I think you're on the right track with blending the beer with another batch to help balance the flavors out. Just take care to avoid aerating the finished beer as this will quickly degrade the flavor even further. That's about all I can think of. I wouldn't try using more lactose as you may end...

+1 on this, but as these are pasteurized products you may not get that ZING of bright fresh fruit. I made an orange IPA and just shredded up the peels with as little pith as possible. Then I did as you said and diced up the meat, again with little pith, and freeze-thawed and added. I probably...

That looks like a nice, tight head. Was that poured through a normal faucet?

I've used WLP013 a number of times. I get a sort of mineral/earthy character from it. It doesnt drop bright super quickly either, but it definitely does push a nice malty flavor. Used it in a Christmas ale last month and am fairly happy with it. What sort of characteristics to you get from the...

Very well said Robert! I agree completely. After considering all the great information I've been given in this thread I think I will try to get a stout faucet and either go with a beer-gas setup, or a "nitraux" faux nitro system (basically just CO2, but purging excess gas between pours...

So you use straight nitrogen? Or a beer-gas mix? I wouldn't be so hesitant to get into nitro if I was confident I could obtain beer-gas for an affordable price.

Well I'll definitely be cheating by using gas, as I don't relish the thought of 5gal of beer spoiling before I can drink it. I think I'll eventually get a 1gal corny for that purpose. I've also got one of those 5L mini kegs/casks. Not too fond of it, though I haven't even ever used it. Aside...

Hey a fellow Clevelander!...or sort of. Yeah I had read about the opinionated following based on region in that regard. I think I'll try and experiment with just leaving a keg out of the keezer since my basement stays a good 56-58 degrees normally. Maybe run the keg on 10psi and see how that is...

Hm. I kinda wondered how different gravity served ale is from that out of a beer engine, with or without the sparkler. I really love the creamy head and mouthfeel the sparkler creates.

Yeah I've read through the whole thing. I'm gonna try and follow the short fermentation and crash at terminal gravity next time I brew. We'll see how that works I suppose.

What sort of dispensing tap is used? How would you emulate a sparkler?