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oh also, is this going to be printed on to a sticker? or do you need it to be vector based black and white? (like stenciling, so it could be spray painted)

I can try to mock something up for you, give me a day or so.

What I would do is get a starter going with a good amount of dme, get an active fermentation and pitch to your beer. It will take care of any fermentables left in there. I wouldn't add any yeast dry, ale or champagne. Out of curiosity, I didn't see anywhere in your post... How much yeast did...

I meant to be converted to a keggle, I don't think any of us on here has the ability to fill commercial kegs lol. None the less if you don't want to that's cool too.

Firestone walker, you have double jack, sucaba, parabola ect... Second, the bruery they keep it interesting.

I live I'm Maine, would you consider a partial trade? I have an uncut 40 liter euro keg that I have not had the resources to convert to a keggle. I figure it's worth about 70/75, could give you 30 bucks on top too.

I have an all summit pale. .25 @ 60 .25 @ 30 .50@ 15 .50@5 1 oz@ 0(steep for 15 and whirlpool) Dry at 7, 1.50 oz All tangerine, no onion

Fir those coming to maine, Maine beer co will have a tap room (April 2013) , allagash, Baxter they are great. I'd skip seadogs, shipyard. Low quality compared to the other options. A middle ground would be gritty mcduffs.

Well considering I just bottled a ris that finished at 1.020 from 1.098 which is on the sweeter side. I used 3 oz of chinook at 90 and 2 oz willamete at 30. It stil sounds like it could be bitterness driven. Let this be a lesson on taking gravity readings before kegging I guess. Like I said...

Isomerized hop extract could cut your sweetness without running the risk of really messing your beer up. You will get the bitterness with no flavor. It would be a shot in the dark process to de-carb, transfer, pitch a yeast starter at high krausen, ect... Not to mention that's a lot of oxygen...

Sitting on knob creek single barrel, woodford, buffalo trace, b.h. Crown royal xr

Moved out of the city for this reason hahah. Brooklyn!

Nothing harmful can grow in beer.

Well I am in Maine, so if you want any thing regional let me know. I'd also be interested in any of the "rare" bourbon county stouts, or other special release goose island.

When did you add your hops? Was it a 90 minute boil? With a mid aa hop like that hopefully you charged it for the full 90.

You you think your Minnesota connection has any surly darkness around, I know it's seasonal but here hoping!

It's not Pliny, but I have access to Maine brewing co. Lunch ipa. On a similar level without quite the hype of Pliny Highly interested in smoke.

Ladies and gentlemen. Hop bursting: adding a large amount of hops in succession with under 20/30 minutes left in boil to achieve flavor and aroma. All late hopping: obtaining all of your Ibus though hop additions 20/30 minutes and under. One can hop burst with a bittering Addition or fwh...

Also just saw on the website you posted personally I'd focus on the easy kent goldings at your standard 60,30,15,0. Possibly dry hop with your choice. Based on what you seem to want in this beer it would be worthwhile to get your ibus from the later additions for more flavor and aroma.

Nugget sub- galena, cluster, possibly bullion