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Heck yes, let's do this!

Alrighty, let's try this again.

I appreciate all of the input. Ill plan my next trip to the LHBS and give her another shot. Thank you.

+1 I concur, kegging is in the cards for a future time. Upfront cost is about $700 for 4 kegs, CO2 tank, hardware, keezer, etc... Im saving for it, but maybe in the next 4-5 months, Ill be there.

I am absorbing the information everyone is providing and it is making sense to me. One related question - I primed at 3 gallons, but only bottled just over 2 1/4 gallons, so there is quite a bit of over-carbonation in the remaining batch (not gushers, just huge, slow dissipating head)...

To help retain more aroma over a longer time period. If I dryhop heavier, would I throw them all in at one time at the start of the 14 days, or would you recommend a 2 step hop addition. Some at 14 days and then more hops 3-5 days out before bottling. Or does it really matter as long as I use...

So perhaps a 2-step hop addition? Maybe the first addition at 14 days, then another 1/2 oz or so 3-5 days before bottling?

Oh, okay, yes, I thought he meant the storage temperature for my beer. All my hops go into the fridge immediately after purchase. I store my left-overs the same way but try to brew with them inside the first 6 weeks or so. This recipe was all freshly bought with plenty of expiration date left...

What temperatures do you all store your beers at? Do you raise the temperatures for bottle conditioning and then store them, or do you just bottle and stick them in a cool environment immediately? I am pretty sure this would explain why all my beers seem to transform so quickly, although none...

I did not realize the type of glass you use for that style of beer mattered. I drink out of a fluted pilsner for all of my brews. Going shopping this weekend. Thank you for that. I store them covered, along with my other beers, in a heated den, probably around 75 and upwards to 80. I use...

G'day Brewers, I encountered a bit of an enigma with an IPA I recently finished. After I bottled and cracked them after the first couple weeks, it was fantastic and came out exactly how I expected they would, even better. Since i was tearing through them so fast, I set back a 12 pack and...

Most recipes you find will just throw it all in together, but there are some that stage the dry-hop also. Go with your idea of the first oz in the primary, then rack onto the 2nd in the secondary..should be a great hop profile.

Also, if you are going to buy in 50# sizes..head to a local brewpub, have a couple beers with brewers and piggyback off their orders. Im paying 89 cents a pound on my 2 row and about 1.05 on specialities

I really need to start smashing some of these hops. I have only been at this for a few months but am getting to the point where I want to start capitalizing on the different hops characteristics. I went ahead and bittered with the chinook since I already bought them. I will let you all know...

I appreciate the recommendations.

I will let you know. It enters the first of June, Ill throw my score and revive this thread...hmmm Magnum

What would you have substituted with? Already had some guy call me a moron for using Chinook on the OP thread

I figured they shared the same characteristics, so we are of different tastes, I guess. What would have been a suitable substitute to you if Amarillo didnt exist?

I needed quick entry for an upcoming June competition; it has to be American. I used the Lake Walk Pale Ale recipe as my base and subbed out a couple of grains comperable to what is available at my LHBS. I wanted to keep the same Hop-Up with the Amarillo and Simcoe. LHBS was out of Amarillo...

Also, I wanted to point out, that when I scale down on recipes, the hop characteristics always seem to suffer, so lately I have been keeping the same quantity of hops and have been hitting my aroma and bitterness marks a lot better...despite what a calc says...ime.