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Thanks for input everybody!

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Yes, kind of a Tired Hands kind of thing. East Coast Yeast Old Newark Ale

I recently acquired 1 pound each of citra, simcoe, mosaic, and amarillo. I've cobbled together a recipe from various others that I've looked at but would appreciate any input to make sure it turns out! Thanks. 10 gallon batch: 20# 2-row 2# flaked oat 1# cara-pils 1# Crystal 60 Hop...

Awesome, entered please!

All grain Just Right Oatmeal Stout please!

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I'm in!

I'm in!

I'm in!

I'm in! Thanks!

Is a secondary necessary for this? I made a ten gallon batch which is sitting in a 60L fermentor. Could I just add the peanut powder and chocolate in the primary so I don't have to rack it into two 5 gallon carboys?

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I brewed this as a 10 gallon recipe a week or so ago, and ended up with 9 gallons (still learning my system). I was planning on bottling the 5 gallon bucket and kegging the 4 gallon bucket and adding coffee to it. I've never added coffee to anything before, so I was wondering how much would be...

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Cool thanks. That's what I figured, just wanted to make sure as I didn't see how temperature would effect them.

I'm about to dry hop with some leaf hops which have been in the fridge. I've heard that it is a good idea to let hops warm up to room temperature before you use them. I don't remember where I heard it, and I don't see why that would be necessary. So is letting them warm to room temperature...

Don't think anybody has mentioned Princeton And Local Environs Ale and Lager Enjoyment Society (PALE ALES). They have meetings once a month in central Jersey. http://www.paleales.org/

Devil Dancer, I have had that one but unfortunately do not remember the taste!