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Just think of dry hops as somewhat similar to a spice, for the sake of argument. Most of what you're adding when you dry hop is the aroma of the hop (along with some flavor). Gases are incredibly ephemeral, they just fly away! Think of the difference between smelling a fresh herb (strongest)...

I'd go with Rochefort 10 if you can find it. Anytime you drink that beer, it's an instant celebration.

Thanks for the help. I gave the fermentor a swirl and brought the temp up a couple degrees and now my airlock is bubbling every 90 seconds or so. Hope it's actively fermenting and I can get it down a few more points!

How about a BPA?

Well, I pitched at 80º actually.

1.072

Extract with 1056 and my gravity after 2 weeks in primary is 1.025. I dry hopped anyway but did I mess this up?

The major problem I see with the "crowd judging" or people's choice style of competition is that homebrewers are having to put up a lot more of their product for sampling that they would in a more common BJCP style event. I just don't see a lot of hbers being interested in a structure where...

Patience. Don't freak out until it's time to freak out. It's not time yet.

Would you be able to get into anything on the darker end like a porter or stout?

I'm not a pro so it's possible I misunderstand the concept of "protein break," but I'm thinking it's more relevant when you're actually doing a mash (partial- or all-grain) than with extract. Is this an all-extract recipe or are there some grains? If I'm wrong (very possible) I'm sure someone...

I'm not familiar with this style really, but I've never seen a hop schedule that only has an addition at 30 mins...interesting. If you brew this, be sure to check back and let us know how it comes out. Cheers.

Yooper says generally 1 lb malt = .75 lb liquid extract = .6 lb dried extract. I am not sure, however, how flaked barley would correlate to an extract, if at all.

They aren't?? Hmm...maybe if I put up posters?

Just a guess but this might end up pretty dark. Might want to look at your SRM. I guess it's a porter so that's okay, but it seems like there's a general consensus around here that it's better to start with lighter extracts and use specialty malts, etc. to then bring the beer up to where you...

At least you didn't brew with pool water.

Good point.

I like the lime zest...nice. Do you have a target OG in mind for this one?

Can't see the attachment, unfortunately. But sounds pretty tasty, nonetheless. Nice job, you hit your OG!

I think that's a really interesting hop schedule. I usually can't get into the ryes, maybe this would be more palatable since like you said it's more of an IPA. Have you considered dry-hopping it? What kind of yeast are you planning to use?