Dan, Gregory and I held down the brewing fortress last night - whipping up a new recipe of an Imperial (or double) IPA. I'm super excited about this one, and I'm caring for its fermentation conditions like a baby bird. Specs: OG: 1.082, 116 IBU, 7.2 SRM.
Malts: Pale 2-Row, Maris Otter Pale, Caramel 40L, Carapils and straight Corn Sugar in the boil (stole that from the Pliny the Elder recipe).
Hops: Bittering - Pacific Jade. Aroma & Flavor - Pacific Jade, Simcoe, Centennial, Amarillo, Columbus
Yeasties: One 5 gallon carboy with WLP090 (San Diego Super Yeast), the other with WLP001 slurry .
Mostly smooth and easy brewing despite another clog/subsequent burns during the chilling process. I slacked on pictures, so I'll give you a video I just took of these guys fermenting away. You must excuse the voiceover, I (probably like everyone?) can't understand why my voice sounds the way it does on video. Don't tell me that's what it actually sounds like, I won't hear it.
If you were ever wondering what homebrew fermentation looks like: this is the fun part, about 16 hours after adding yeast (sorry that I always seem to have my camera sideways? This is 2012, that should get auto-fixed).