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Im going to attempt this later this week.

I rotate my brews between a fast fermenting beer like a pale ale then a beer that will need some age like an imperial stout. I will usually use a yeast strain that I can use twice after washing. Belgian Blonde then a trippel or Irish Red then an irish stout

I live in Fallbrook and check my plots and my fuggle has three shoots and my cascade 2. I thought my cascade was dead but i guess not. My shoots are the whitish nubs though. Is that right?

Pizza Port Carlsbad has a bottle shop next to it but Ive never been in it.

This! Holiday Wine cellar is amazing. Bottle Craft in San diego is bery good too. Pizza Port is perfect for family, Great food, better beer. I love stone but i think they are a little overrated. When I have craft beer friends come into town my first suggestion is White Labs Tasting room if...

6 gal Hillcrest Pale Ale 7,211 + 6 = 7,217

A lot of people say 1:1 but every time Ive used while hops when the recipe is based on pellets it seems to not be bittered enough

I had a single hop Nelson Sav Saison from a buddy and it was amazing! I also had a pale ale with NS and I got pineapple as well. Both homebrews.

I like palmer's recipe but I think Shire folk would use a good amount of adjuncts in their brews. They were farmers and had a lot of stuff to throw in. A pumpkin porter seems like something those trixy hobbits would brew.

I like whole leaf as long as they're fresh. I like to use pellets for bittering and whole leaf the rest if the way. If the recipe is using pellets and you're using leaf I would up the hops 50%. Im not sure about your lhbs but mine carries very few whole leaf hops.

According to How to Brew you're supposed to add water to the grain not the other way around.

I currently have a pale ale with SD Super Yeast that is over 36 hours in at 58 degrees. I forgot to turn on my space heater and it still is fermenting like crazy. Ambient is 48. I wasn't expecting these temps this week living in san diego

Would everything come out fine with a single infusion mash?

This is what a veteran club member told me. For an average batch the price difference between 65% and 75% isn't worth the headache. A few dollars for 5 gal batches. Nailing your process and numbers every brew day is whats important.

First thing that came to my mind next was adding corn sugar.

Put me down for a cascade and chinook! We can meet at a brewery and i'll buy you a beer

This!

Stone Iron fist Port Brewing/The Lost Abbey Pizza Port Russian River

I wan to make sure whichever I do I ace. I don't I have time to study fir both. On the last competition i entered my beer there was a cicerone judging.