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I honestly would not worry. The rhinofarts smell definitely lingers. As I have only used montrachet for my ciders, I cannot comment on that particular yeast, but I'm sure if you're keeping it in a 62-66 range all will be fine. The sulfuric smell will dissipate in time. I had a bottle of 2 year...

****, I have at least a couple beers a day...usually. But if I'm home with nothing but budlight and vodka, I won't drink. I drink good beer because I love it, not because I like the buzz.

Haha! No to both. Probably just funk from fermentation and loads of hops. I'm not sure if it's beer relevant but I did read diacetyl is used in artificial strawberry flavoring...hmm...

Well I just dryhopped it today with an ounce of all three. I racked to my keg to dryhop, and my fermenter smelled very off...not bad necesarily, but not what I was expecting at all...I smelled it twenty times and couldn't get over what it smelled like...all I could smell was...strawberry...

Send a sample to Hudson...sounds bitter and delicious

Heres what you do. Take the lid of the keg. Don't need it anymore. Install twenty pound metal handle on side of keg. Use as stein. Prost.

I used it for bittering and not at 5 or 0 because I wanted a good bitterness without an overpowering flavor from just Chinook. My schedule may seem odd but it was as follows: 5.25gal 1oz Cascade FWH 1oz Chinook 60min 0.5oz Centennial 15min 0.5oz Cascade 15min 1.5oz Centennial 5min...

I brewed an IPA using Chinook for bittering and centennial/cascade at 5 and 0min. I plan to dryhop for 5 days in keg, using 1oz Cascade and 1oz Centennial. I haven't dryhopped with Chinook before, so I'm looking for some input. I do have another ounce of Chinook available for dryhop, but I do...

This beer was delicious. Well balanced with bitterness and malt, with amazing floral and aroma notes. I PERSONALLY prefer a bit more bitterness, which I may change for my next batch, BUT THIS RECIPE IS DELICIOUS! Keg kicked in 10 days.

In case anyone needs, I live in Hudson MA and wouldn't mind storing grain for a bit.

Looking at probably 20 pounds of MO but I could use American 2-row I'm not picky.

If bottles get too old they can crack more easily. It used to happen to me as well, but not 8 in one session...are you going too hard? I like Jeff's idea of using a tabletop instead of perhaps the floor, I never did that but I feel it would provide a lot more control of angle and power. Best of...

Sweet. Can't wait. No literally, I can't wait. Have to go to strange brew, can't resist urge to brew my RIS any longer... Just got in my vittle vaults though. Pretty excited to get my "grain room" setup.

Otter creek Russian Imperial Stout...yum.

Sounds good to me Ashe. Really depends on your liking and the recipe. Cascade is a low alpha obviously so at least you know you won't over do it.

Wow that looks...organized, haha! Buy a cheapo mill if you gotta, thats what I did.

To be fair it's my only homebrew shop so I know not of your magical Cambridge shoppe, does sound awesome. But this is why I joined the grain buy organized by crazyirishman and bought a mill. :)

Hudson. I've never had a problem at Strange Brew. Disorganized? Yeah, a little, but definitely helpful and nice guys. They always seem to have what I need except lower prices for Citra...

Those are very popular for IPAs, yes, but they are also very popular for stouts as well. Chinook is primarily for bigger stouts I believe, with cascade for smaller stouts, like Sweet and American type stouts. Check out the BJCP styles and see what you want to do with the IBU ranges listed as...

I read on here that Rogue uses solely cascade in their Chocolate stout...so being the Rogue yuppy fanboy that I am, I'd say cascade.