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Citra, Chinook, and simcoe.

Let it sit for a month.

I found that when mine would stick it was because the tube that went through the false bottom would suck itself to the bottom of the mashtun. I now leave it at a slight angle before tightening it down that way it cant suck to the bottom and seal off.

So my concern going to ten gallon setup is the boiling of a preboil volume of approximately 13 gallons and getting through the hot break without boil over. I have the same keggle setup and don't want boil over. Any tricks?

I vorlauf until clear then put a mesh hop bag over the end of the transfer hose to catch the few pieces that get through.

I heat my sparge water to 180 and dump it all in. Stir, vorlauf, and drain.

Cutting up sixty pounds of cabbage for sauerkraut.

I have a squirrel cage fan in the window with a slide gate. On the other side of the room I have a slide gate in another window for make up air. Absolutely no problems. The propane tank is outside because it is home service.

I use a keggle for a mashtun that is wrapped in ductwork insulation and a keg koosie and it does not lose any temperature during the mash hour. I preheat the mashtun with hot water and then dump it and start the mash process. Works great and cleans up great. I use a false bottom made for it.

US-05 is my go to yeast for all ipas and it is a notorious slow starter. 24 hours it is usually going pretty well. Low to mid 60's is a perfect temperature for this yeast.

I use a tag with a wire on it. I write the brew date, dry hopping additions, and temperature. When I keg I move the tag to the keg.

You can use mineral oil. It works fine.

You can put your hand and arm in 160 degree water? WTF!

I really like the clear ones. You can see the color of the beer. If amber is meant to keep out the light I have to say that mine won't be in there that long.

I have to say that Devils Backbone 8 point IPA is great.

Yes

I got ten cases of green and brown bottles with ceramic tops from the local redemption center for .05 cents each! I love that guy.

I haven"t opened my Southern Cross yet either. I better get busy.

This is somethng I must try. I have a poiund of this that I haven't opened them yet. Shame on me.

I have a corona mill. After modifying it to my standards (making the grinding surfaces parallel) it work great. Never a stuck sparge and always hit my efficiency numbers. Depends on your budget and brewing amount.