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I plan on brewing this very soon. Has anyone experimented with late-addition/whirlpool hops? Or even dry-hopping?

Duh. OK, so I knew it was dumb. Measure first, then boil. I was thinking of having a pot of boiling water that I pull from. (face-palm) Thanks,

I have a question about this. (and forgive me if it's a dumb one) Using a step-mash calculator, I'm supposed to add a certain volume of boiling water to increase the mash temp to the desired number. How do I measure, for example, 5.2 quarts of boiling water?

Is it a sulphur taste? That's common in some lagers. If so, let it lager for a month or two more & it should dissipate.

So, I dry-hopped today, and I plan on kegging in 7 days. If I crank the co2 to a higher psi, do you think it will be well carbed enough for drinking two weeks later?

I'm brewing this up this weekend. Looks awesome. One question, though. I notice you say to ferment for 21 days, and dry hop for one week. Is the dry hop done after the 21 days, or during the last week of fermentation?

This recipe looks good, I'll try it next. What temp do you mash?

Made this and went from grain to glass in 3 weeks. Thanks for the recipe, it's delicious! Can't wait to taste it in another week.