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Well in that case I'd probably try what I mentioned if it were me. Bavarian DME, magnum hops, and some Weihenstephaner yeast. Small foot print, quick turnaround, very simple but pretty tasty. Just my thinking.

DME + yeast of choice + battery powered tea kettle? Bavarian DME and Weihenstephaner yeast makes for a decent weissbier and uses very little hops but that temp might be pushing it even though it likes it on the warm side. Granted if you enjoy saison you might like what it throws off at those...

A short 15min protein rest and whirl floc does a good job for me. Ive stopped using gelatin at this point and still get crystal clear beers.

Good stuff!

Sorry I'm a bit late on the reply at this point. How'd things turn out? I usually start my batches on Friday and finish them on Monday. You may be happy with where its at at 48 hours but you can go a bit longer if you want.

Something to consider is using a bit of everything for a little more complexity. Instead of 1# Crystal 75 use 8oz C75 and 8oz C60. Also something like 4oz each for the chocolate and pale chocolate. Nothing crazy but enough to add some depth to the beer.

How low you go depends on your preference. My last batch soured down to 3.16 and while I love it its too much for some people.

Use heat for glass. Dishwasher or oven method.... http://howtobrew.com/book/section-1/brewing-preperations/sanitation/sanitizing-your-equipment

Sounds like too much oxygen got in. It should smell almost like lemon iced tea. Not sure how old your pack was but with older packs I get better results letting the starter sit 2-3 days to build up the lacto. A couple ideas... -Give it another day to get going then check back. If too much air...

Pretty sure carbs. For example on MFP..... Sierra Nevada APA rings at 175cal, 14g C/1.5g P - per 12oz serving. Weihenstephaner Vitus at 260cal and 23g C. Left Hand Milk Stout 185cal 18gC/1.2g P Not everything has an entry but a good amount of stuff does which gives you something to work with.

Alcohol is carbs no? Gonna have to freshen up on this

The thing is the guy hasn't owned 50+% of Sam Adams for some time now. While as of 2012 he was still one of 5 people on their executive team "a number of financial institutions follow Koch in terms of ownership of the company, led by Neuberger Berman Group LLC with 14%. The ownership from these...

Right. I was commenting on this.... "Even if you naturally carbonate in the keg to avoid force carbonating; wouldn't putting it on gas for serving eventually introduce oxygen anyways?" ...... so I figured that part was assumed :D

To be fair he wasn't on board for most of the stuff they've come out with thats why he only does commercials for Boston Lager. Thats what happens when other people own more stock in your company than you do. And FWIW I think SA beer is mediocre at best. Maybe their Boston stuff is good but IIRC...

I don't remember the page but there was discussion with figures provided for the ingress allowed by gas/serving lines. All I remember is it would take a while and most people kick kegs too quickly for it to be an issue.

100% on point, every word of it. I try explaining what you've said to so many people and they still don't get it. Props on the 225 and single digit bf%. Ive been able to stay around 8-10% and come up from 153 to 160(I'm 5'7) over the last year or so. I get a lot of gear comments which is good as...

To me Simcoe has that sort of character to it along with the citrus and pine. I like it. Ive also gotten Citra that had a touch of it too.

FWIW Ive always skipped the boil and rolled with 180 for 30min on my AG sours. Granted I use an IC so theres a decent amount of time where the kettle is left open. All of this has definitely left me more confused about how DMS issues actually happen though. Also makes me wonder if lacto might...

Interesting I've always wondered if that would cause a DMS issue. Purging the keg how I've been definitely adds a little extra work but my sours come out ridiculously clean so I can't complain.

4 lbs DME. The main thing is to adjust the batch size to leave zero headspace while shooting for an ABV around 3.5%. The actual numbers will vary depending on the size of your souring tank but that's the gist of things.