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This is exactly what I was looking for, thank you!

Well then, I guess I have but just didn't realize it. Gonna have to pick up some guinness and compare. I'm not looking for a sessionable IPA, so I'll adhere closer to the bitter style. Should I just stick with the 60 min hop addition, with no flavor/aroma additions? Thanks for the input...

If I were to stick closer to the style, how should I proceed? I'm thinking drop to 0.25 oz @ 60 and 0.75 @ 20, or would that give too much hop flavor for the style? Would it be closer to style to just hit the bitterness with the 60min addition? Of course, I'm not dead set on the style...

I have a few questions about hopping an ordinary bitter. I wanted to try out Northern Brewer's new Marris Otter extract, so I picked up a 3.15 lb container and 2oz of Kent Goldings hops to try it in a small batch. I used beercalculus and came up with this recipe: 8-A Standard/Ordinary...

Thanks for the update! Your last post makes me think I'll stay away from this method. I'd rather drink cloudy beer than strip all the flavors out of it. Of course, if your bottled and carbed results are substantially different I'll reconsider my position :)

I'd remove the pits. Peach pits contain cyanide, and while you may not extract enough to be dangerous it's probably not worth the risk.

While I can't weigh in on Home Depot, I know that Lowes sells 5 gal white buckets marked specifically as 'Food Grade' for about $4

Do you have both samples under the same conditions (ie in the fridge)? I just got a kit with this yeast, so I am looking forward to the results of your experiment!