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I tend to add them when fermentation is done, what ever that looks like for you. You could add them shortly after fermentation (3days) see if the bio transformation does anything.

Let us know how it goes! I really enjoyed this brew

Bells released the actual recipe here... or inspired by... https://cdn.shopify.com/s/files/1/2239/2667/files/Hopslam_All_Grain_Recipe_60787afc-9a45-4482-bf03-766790866401.pdf?154

Omega's lacto blend works great

Yes, Brett can continue to work on longer sugar chains. You also have to take into account Co2 coming out of solution

Roeselare does great second and third generation

Are the lengths compatible with your false bottoms? I'm assuming so...

Omega's lacto blend will give you a lemony tartness

No worries, I know how life is... appreciate it! I had to do 30 psi for 48 hours... and still wasn't the best, it's carbed... but never what other beers are. Bane, love it! I've labeled mine Comfortably Numb. Need to start another one in the pipeline here soon

And probably explained better here... http://beerandwinejournal.com/efficiency-gravity/

He did, 40 lbs is big for a 6gallon beer... for a 12 galling beer, it's still high. So let's say for a 1.065 (6gal recipe) beer you typically sparge with 6 gallons of water to get 70 to 75 % efficiency? It's typically 10-11 lbs of grain so for almost 40 lbs of grain to keep that efficiency...

That's about right, the higher the OG the lower the effeciency....

Glad I could help

I'd aim for a 12% cream ale, use lactose and cold pressed coffee

I sent them an email, I received some info... But it's incomplete

This was posted to Facebook in a homebrewing group... Thought I'd share FIRESTONE WALKER PARABOLA RECIPE "My name is Dustin Kral and I am the Head Brewer at Firestone….I’m gonna walk you through this one! You got your hands full with one of the toughest beers I’ve ever brewed. It’s an exercise...

I just did a batch with it, I'll advise when it's done... I do wish it had sparge additions

I'm not sure about the discrepancies, but acid malts in beersmith do not change the PH. Brad states best practices would be to measure PH, then adjust from there with acid malt. I've also noticed there is no sparge additions for the water. But I have noticed that the additions seem to line up...

Check out the rest of the milk the funk wiki, the are a great group on Fb you'll learn a lot... Also the American sour beer book. Moops is right, it's not necessary, but not harmful either...

Look under the alternative methods http://www.milkthefunk.com/wiki/Turbid_Mash