Justin, I just e-mailed these to you as well. If anyone has other questions for tonight, feel free to add 'em.
What kind of extract do you use? How does it compare to the stuff homebrewers use?
For homebrewers: how long is the shelf life for LME and DME? How do you know when it’s gone bad?
I see in BYO and Zymurgy that recipes that are extract based require more hops due to better hop utilization of a full wort boil. Since you are extract, do you use a full wort boil or do you top up at the end of boil? Is there any consideration for IBUs when you boil?
How do you dry hop your beers specifically the Blue Whale Ale? Do you only use hop pellets in your beers?
What yeasts do they use?
On your Triple, what kind of Belgium sugars, yeast, and aging do you do? Do you have any tips for homebrewers in brewing a large beer like a Triple? Why are Belgium lawyers bitching at you for calling your beer a Belgium Tripple?
On your Barleywine, how you accomplish a complex grain bill necessary for a great barlywine? What yeast? How long do you ferment and age the beer and at what temp?
I notice that one of your ESB is a cask ale? What does this do for the flavor?
I also noticed that your other EBS is on Nitro. Why? What does that do for the beer? How can a homebrewer use beer gas mix in serving beer? Isn’t nitro usually for a cream/dry stout?
Since they have done awesome in competitions, do they have any tips for homebrewers for competitions? Or…in general, what is the most important thing a brewer needs to focus on?
What is your root beer like? How do you make it? Any tips you can offer to the homebrewer?
What new things are PCB coming out with? Any experiments? What is the next seasonal beers coming out?
What are you going to enter in GABF this year? Will you let TBN do an on location segment at your booth? Will you give Justin a job as an assistant brewer?
Darin
