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Get the SN bottles, the SA bottles have the logo cast into the glass, being semi OCD it does annoy me. But if you are cool with that go for the SA bottles as well. EDIT: and the SN label come right off with a good soak in hot water, then use a sponge to take the glue off, just did a bunch this...

Ferment it out in the sun in a nice glass carboy :rockin:

Well racking onto a secondary is exactly what you do to clear up cloudiness, I have heard of people adding a little flour at bottling to give the beer a nice haze if it is something you are really wanting to keep, otherwise just be sure to give the yeast a good rousing when you go to pour (I...

No problem really, you will just be clearing up a beer that is meant to have a "yeasty" haze to it, it just won't be as true to style. But if you are dry hoping it you are already going a little different so why not.:mug: Dry hop in the primary maybe?

Have you tried Schneider Hopfen Weisse? similar to what I think you are shooting for you might like :mug:

Ya general rule with sanitation: If you are asking, then you should. :mug:

Take the sugar, boil it in water, let it cool down to room temp, dump it in the fermenter and watch the fireworks, the yeast will go nuts, be sure to keep an eye on the fermenter temp. Be sure to use good sanitation technique, dont rush, and it will be fine. :mug: Edit: Did you take an OG...

Assuming you want to make no changes to the brewing process you have I would vote B. With A you risk denaturing of the proteins/enzymes needed for conversion at the lower temps.

up for debate, big time haha. :mug:

I don't think so, what can happen is you may miss your pitching temp, if the wort is to cold when you pitch it can stall the yeast and delay fermentation, leaving you at risk for infection (if sanitation isn't great that is).

Two main reasons, the first is to get your wort down to pitching temp as fast as possible to prevent any nastiness in the air a chance to infect it, and give the yeast as much of a head start as possible over them. The second is to get a cold break, as much as you denature unwanted proteins in...

Anchor Steam Porter or Sierra Nevada Porter, are a couple of good ones, not sure what is available to you in AL though :mug:

You upgrade your equipment at all? I noticed I got a ton more trub when I started getting a better cold break from our wort chiller than when I was just dropping the pot into an ice bath. Yours looks just like the porter I got going right now, looks delicious. :mug:

perhaps caffeine from the tea addition may have increased dehydration (increasing hangover)? Or was it caffeine free tea?

We steam clean glass in an autoclave (HOT) in my lab for years, only thing that effects our bottle integrity is when they meet the floor at various speeds...:fro:

+10000000000000 points for usage of "necromancer bumps"

Bench Scientist with a PhD in Molecular Virology and Microbiology here, I like being able to autoclave my bottles and carboys in the lab :rockin:

This is a great link for mystery hops: http://www.hopunion.com/pics.shtml :mug:

I think that would depend primarily on the types of beer you prefer to make...but I got Halletauer, Cascade, and Mt. Hood going in my yard (along with a trial run of Magnum for bittering)

Freshops all the way, ordered and they all showed up in a week and all have grown nicely, sprouted in a week after immediately planting :rockin: (I am in So. Cal for weather ref.)