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If you are worried about chemicals or whatever is the cause of a mild paranoia, you can always rinse the Starsan out after thoroughly sanitizing with it. I always do and have no issues with contamination at all. It is just extra work. Sorry if his has been posted already; there is a lot to read...

Overkill mainly between dry hop and vanilla because they are both strong in character. If you really want both, I suggest keeping the vanilla subtle or finding a hop that pairs well with it. I believe one to three ounces of oak. The less you use, the longer you should age it to receive reported...

Yup, yup! The barrel effect would work well. I also vote for Goldings as I have dry hopped with Fuggle and won't do it again if I can help it. You could also consider spices or fruit, but if you had good fermentation control then perhaps the beer will be fantastic as is in a few months.

Fantastic thread, thanks for keeping it alive! If you want some burn back you can steep a habanero in the keg for a day or two. As with any pepper, you want to taste it to figure out its heat level; it varies considerably, so plan accordingly!

I think he hops you mentioned are classic American stout hops. Thumbs up from me! Other varieties could work like Goldings or Columbus, as long as they are not too fruity for your particular beer. I wonder of Bramling Cross could fit in?

Great! I am sure wort pie is delicious coming outta' brown ale! Thanks also for the mouthfeel tip, I guess it'd be good to mash higher or use a beefier grist to keep it on the chewier side!

I guess the point could range from simply wanting to make a beer with the aforementioned qualities to wanting a delicious meal in a beer. Taste is always subjective... I recently used zests in a stout and recommend not soaking them in liquor to sanitize. I used vodka and let about four orange...

Yeah just give it time to mellow. I once dry hopped with Kent Goldings and Fuggle and I am sure I will not use Fuggle again for that purpose.

Sorry to double up but I should also mention hat your processes seem fine.

As a starting point, maybe it was the extra Palisade that imparted those flavors? I know many hops are earthy and vegetal, especially when dry hopped. As for the general staleness, did you note the freshness on the ingredients? These are only guesses!

Yes, I am imagining lots of simple sugar here...you can always try distilling it!

I think a test batch would be a good idea. Some kid I know tried this but the final product was more like a weak porter than a stout with coffee and a bit of smoke dominating the palate. The ingredients to make it resemble breakfast included coffee, smoked malt, cooked bacon, chocolate, and...

Alright, don't forget to let us know how it turns out!

Okay great. Thanks for the advice. Oh and give your brewbuddy my regards, Topher!

Best of luck, mate! Good ideas you got there; don't forget to keep us updated

Is there a difference between canned pumpkin and while pumpkin? I've experience baking the flesh with some brown sugar and that comes off strong enough. I personally like the pumpkin flavor so I wouldn't be afraid of using too much. As for the whole IPA-pumpkin angle, I say go for it. Just keep...

A bite! I don't want to use cider if I can help it. This green apple flavor; is it detected as apple or as something less desirable that somewhat hints at green apple?

I think I am getting it...it is not a hoppy bitterness but perhaps another compound. I would suggest contamination but if it is only with your IPA, that is unlikely. I guess make sure your hops and yeast aren't too old and that the shop is storing the yeast properly. Speaking of yeast, I noticed...

I wouldn't mind the maize, it sounds interesting. I don't know about the wedding guests but I love a good drink or eight at a wedding. So I can't imagine with all that food and dancing that I'd be sipping on something heavy all night, so lighter body is good by me! As for the victory, that...

Aaaaaany advice?