hybrid

Hi All, I am in the middle of brewing a Kolsch and used Imperial's G03 Dieter Strain. I pitched a 1.5L starter at 60 degrees in 5G batch after aerating for a solid 90 seconds with pure O2. Once airlock activity slowed (around 4 days) I let the temp rise to about 68 which took a couple days...

Just made a beer with 49% wine must, would this be simply a fruit beer for a BJCP competition? The guidelines don't specifically mention grapes, so just making sure. To further complicate I split the batch and added dried hibiscus to a portion of the secondary. Would this be experimental...

I have recently been thinking of brew a quite standard German Pilsner, just 100% Pilsner malt, Saaz and Halleratuer Mittelfrauh as bittering and aroma around 15-20 minuter left, and then just dry hop it with a bit of Citra and Cascade, not to much, just to give it that nice, dry hoppy citrusy...

This batch will be a birthday present for one of my closest friends. I would love to get some feedback. I am hoping to make a twist on a West Coast IPA. In addition to the usual citrus, floral, and pine, I want to have a very strong, fruity nose with hints of tropical. I am concerned I am...