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when I have an unexpectedly high efficiency; I notice it when taking a pre-boil gravity reading. I then can remove some wort and dilute it to the proper pre-boil gravity and save the excess wort in the freezer for starters (or if I have enough extra hops, I can rescale the recipe to a larger...

It can be done: have you had a Stone 'Sublimely Self-Righteous' ale? dark and citrus/pine-y - it's delicious.

there are a number of belgian IPAs out there that are basically this same idea. I had a Houblon Chouffe the other night that was basically a hopped-up (with american hops) tripel. it does use the belgian yeast though. (personally I think that's pretty much what makes the tripel a tripel, the...

pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume) (for the calculation, use everything after the decimal point for the gravities; ie. 1.050 = 50; 1.105 = 105) beersmith is great, but you don't need it for something this simple.

I thought the hot dog thing was generally attributed to overusing the wrong sort of coriander

typically, you wouldn't want to boil the fruit, as it will cause the pectins to 'set' and give a very hard to get rid of haze. but since you're brewing a wit, you should be fine.

trying leaving your beers in primary longer

interesting choice on the roasted barley.. I'm guessing it doesn't really add much flavor at that amount, just color? I think I'd probably instead go with some victory or biscuit or something like that. (or more crystal, and then mash lower to compensate for the FG)

there's nothing _wrong_ with using all Willamette; it just won't taste like lagunitas' IPA

sounds pretty awesome, I'm gonna have to try this sometime soon. any modifications to the recipe you posted in the first post that you'd recommend after having tasted it?

in NYC you'll definitely be able to find them in any decent sized chinatown grocery

do you get much of the numbing effect from the sichuan peppers coming through in the finished beer?

FWIW, that pleasantly hoppy aroma coming out of the airlock is pleasantly hoppy aroma that won't be in your beer (any aromas coming out are aroma compounds that you're losing). dryhopping is probably the best way to get it back in (and you don't need to use a secondary)

I agree that it sounds mostly like too much worrying and it's fine, just green and a bit dryer than expected. however, 'bugs' (bacteria or wild yeast) can 'over ferment' and produce additional alcohols; many of them can ferment dextrins, etc - the more complex sugars that normal brewers yeast...

I like to keep saisons cooler (low-mid 70s) for the first couple days and then let them ramp up. 90 would be fine, but you might be better off using the water bath just to keep temps more consistent (ie, even to keep it warmer at night, etc)

like everyone else has said, the best is to figure it out for your system/technique. but if you were going to use the jamil recipe in your example and had the same trub losses etc as he had caculated the recipe for, you'd set the batch size at 6 gallons (and if you boil off 1.5 gallons in 60...

most cheap thermometers these days use alcohol or something along those lines in the tube instead of mercury. (if the liquid that expands with increasing temperature is red, it's not mercury; if it's silver it probably is)

if you mean a floating thermometer like this: then, yes; those little pellets are lead.

just mash at a higher temp. you'll get the fuller body you want and have much less of a potential issue with dough balls

yep. fermented citrus juice smells/tastes a bit like vomit