Wolverines

Cool, custom caps, .12 a piece http://www.bottlemark.com/?gclid=CPLl9anskasCFQsQNAod3zuFuw

if you get one with your face on it I want one

Do you guys use a secondary? I have only ever just used one bucket in fermenting (I do use a bottling bucket)

I think i am going to brew my stout tomorrow. Any ideas on adding extra flavors? When do i do this? In the fermenter after it is settled down?

We have on almost every batch up until our last 4.  From what I've read and heard you don't need a secondary unless you're going for extreme clarity, dry hopping, or imparting other flavors via things like wood chips, etc.

Here's a few stout ideas from my list o' things to brew:
Viennese style - vanilla and almond (Almond Extract 2t + 2t vanilla at bottling)
Oats, molasses, and brown sugar

How about this add:

The Kas Way:  Whiskey.  The end.

We did just make a Bourbon Ale using Maker's...call it the VanHalen Way.

Cool, so you can just add whatever at bottling. That will make it easier.

I have heard of folks throwing fruit and stuff in the secondary, but like i said, i have never done secondary. If I get into lagers and start to worry about clarity I will.

It all depends on what you're adding.  If it's an extract (or booze), then putting it in at bottling is easiest/best.
Fruit, oak chips, hops, vanilla beans, etc. need to go into the primary or, more often, secondary.

(http://i.imgur.com/ZTFje.jpg)

(http://imgur.com/g4yAb).