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Also consider your end goal. If it is to make great beer for you to enjoy in your own home, I'd just shake it and enjoy in 3 weeks. If you are trying to perfect yeast techniques / move into professional brewing it may be worth it to experiment with oxygenating the wort and testing different...

I wouldn't recommend the ferulic acid rest or a protein rest unless you are positive it is with floor malted pilsner. If it is well modified, the protein rest has already been accomplished by your maltster. As far as ferulic, check this out for a side by side comparison: Not a decisive...

Agree with answers 2 and 3 above. For 1, even with recirculating and controlling for heat, your efficiency will be off if you don't sparge, Even if you put all the water in at once. That is partly because you are messing up the pH by altering the water to grist ratio and decreasing enzyme...

any particular reason you'd be investigating this? It sounds like it will give you good attenuation, but unless you are looking for super attenuation in lager settings (light american lager?) Can't see why a 148-149 rest wouldn't do just fine. Sounds like a fine idea, just wondering why it...

Yeah, I can't argue much with that. But you have to see that this isn't the best way. Proving confusion is really difficult, even if there are cases of mild confusion before. It would have been helpful to give a heads up. Say, hey by the way you should have googled your intended name or...

Bovineblitz, how could a little paperwork not be better than all this ill will they are generating? Although you are "obligated" if you wish to protect other copyrights and trademarks. You can also call them first and discuss. However, Strange Brewing probably should have used google before...

I agree with everyone about making beers you enjoy, but I would also suggest either a Heffe or a Saison because they are simple recipes and the yeast can handle more erratic fermentation temperatures. And, they are finished relatively quickly. Basically I think those two styles will give you a...

Right, and also make sure your yield was correct. If you didn't get as much as you thought the OG is probably on the higher end, and if you got more than planned, it's probably on the lower end. It's a really good habit for when you move to all grain and your own recipes. However, if you got...

Definitely recommend 002 for the Porter. I've split batches with lots of different British yeasts, Yorkshire, Whitbread, British Ale, Scottish and English. By far, my notes with 002 are the cleanest. It really lets the malt profile shine through, and will do fantastic with a Porter, getting you...

Yeah, according to that calc, your bitterness is goig to be too high for a pale. You could either change the bittering hops or change the amount to, say .75 oz if you have an accurate scale. Could also try Centennial as the bittering, since it is slightly lower in AA but has similar qualities...

Yeah, the iodine rinse is probably not helping. Also, you can get astringency if your sparge water is too hot, has improper pH or if you over sparge while fly sparging. But, I'm not sure that this sounds like a problem for you. Based on the information you've provided, it seems like...

i'd recommend tossing in the hallertauer at 10mins, dry hopping with some of the provided columbus and 1oz of citra. It will be a fantastic beer.

Right, again, not saying it is very likely, but it is still a risk, and why would you risk it and age this beer a whole year when it is really done in 3 months?

hadn't thought about something like that, very innovative.

Eh, I think anytime you are dealing with siphoning, mixing in sugar, then using gravity bottle filler without counter pressure, you are risking oxidation. And oxidation typically take a while to show up. I'm not saying that it will defintely happen, what I was saying was that I don't understand...

Also curious if this is a 5 gallon or 3 gallon batch. And does the kit come with dry hops already. That ounce of whole leaf Citra in 5 gallons will be surprisingly aromatic. That being said, in my IPA recipe, I include US Tett which is similar hallertauer at 10mins in the boil to add some of...

concur with above. Longer D rest shouldn't hurt, and at 75% attenuated, you should be in the clear. I also will chill the beer down while still in primary then transfer after a day or so, makes for extra bright beer even on Alts and Kolschs.

Yeah, according to Brew Like a Monk, most triples go through a primary fermentation of 10-15 days, then are aged at around 0-2 degrees Celsius For 3-4 weeks. Then re pitched with yeast and bottle conditioned. But if you are going to age as long as you want to, definitely do it in the bottle...

That seems possible yes. Especially if it was in the swamp cooler, as that thing is probably ripe for mold spores. Possible, but I would still think waking the yeast back up might fix it. I used to dry hop with a boiled and sanitized bag dropped in, but recently started just dumping the...

If it is that high, my only other thought would be that it is super slow fermenting and you may be tasting some suspended yeast, sometimes young beers that haven't floculated yet can have a funky, proteiny taste. But I'd stick to keeping it in the fridge a couple of weeks and tasting it. Also...