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Getting a handle on the water made the biggest difference for my IPA's. I stopped using tap water and now I build my water with RO. This is what I would recommend for you, especially for those big IPA's.

I recirc my pool water to drop it from 212 to about 130, then I start recirculating my ice water. I use about 1.5 lbs of ice and get it chilled to 60 degrees. Takes about 12-15 min from 212 to 60.

Looks good, except I chill the wort in the pan/pot, before pourng into the flask, it cools faster. Also, I usually step up the starters and harvest a pint for future brews. Starters are for Liquid and harvested yeast. Dry yeast from the pack, is rehydrated prior to pitching.

Not to start the argument, but i have found my IPA's are best at: 2-1-3 2 weeks Primary, 1 week in the bottle at room temp, and then ALL the bottles go into the fridge to preserve the flavor and aroma. I'll start drinking them at day 3 in the fridge. (3 weeks and 3 days-Grain to Glass) 3...

I live in AZ where the tap water is 85-90. I use a submersible fountain pump, and recirculate ice water thru my IC. I get 6 gals down to 60 degrees in about 15-20 minutes with about 15 lbs ice.

My IPA's were meh.... about 10 batches ago. After I started using 100% RO, with Gypsum and CaCl additions, they are OK. Adding more Hops, hop stand, etc. helped, but still just OK Pitch (2) packs of rehydrated dry yeast, significantly better than OK ! Now: I stopped cold crashing. I...

Why not Brew, Ferment and Package here, then ship to NO to condition ? Whether un fermented wort, filled bottles or keg. Still gotta ship it, right ?

I use the water filled tub as mention. I live in Phoenix and right now the tub water sits at about 60 degrees untouched. So I use an aquarium heater to keep it a little warmer. Sent from my SCH-I535 using Home Brew mobile app

I gather you will not need the bottling bucket to bottle any of the 3 batches fermenting ?

Don't need to waste water to preheat, just heat you're mash water to about 3-4 degrees higher than your strick temp. Add it to you're mt, close the lid and let it preheat the mt. After about 3-5 minutes, open the mt lid and stir the water to cool to you're strick temp, and then dough in.

Scale you're recipe batch size to 5.5 gal. Collect enough mash/sparge water for a pre-boil vol of about 7.75 to 8 gal. (amount depends on you're boil vigor, hop additions, etc.) My IPA uses 8 oz hops in the boil/hop stand. I start with a pre-boil vol of 7.85 gals, strain into the fermenter and...

I hear and read that whirlpooling or at least periodic stirring is more effective than a still rest, (where the hop parts just sink and settle at the pot bottom) My most recent brew, I uncovered and stirred at 15 minute intervals.

I also made up a spreadsheet that started as a Brew Day Log/check list. I've since added volume, temperature and time calculators to where it has evolved to the point where I can nail my predictions within fractions.

You're Pre-boil volume should be around 8.5 to 9 gals for a 6 gal batch. Subtract you're mash runnings and that is approximately how much you will sparge with. Say 3 gals of mash runnings, from 8.5 pre boil gives you 5.5 gals to sparge. Heat the 5.5 gal to 180-185 ish and after draining...

hard to put the lid on tight, unless you're IC fits entirely under the lid.

I understand it is important to maintain some heat during the stand. Covered and insulated does that. Covered is going to keep the nasty's out too.

Think about this. As you're IC heats up in the block of ice, you're going to get an insulating layer of warm (thawed) water between the IC coils and the remaining ice block. You'll have this big block of ice that is not in contact with you're "pre-chiller". If you put you're pre chiller in...

I have the luxury of floating my pot in my swimming pool, while chilling. My pool water is currently 50 degrees. Last weekend, I chilled from 170 to 62 in 6 minutes. (following hop stand rest)

Use a small fountain pump to recirculate ice water. Put (1) 20# bag of ice in an ice chest. Add enough water to cover the pump. Start chillin. You can use some snow if you need to keep the ice chest cold enough, but I can confirm, one 20# bag will do it.

I float my pot in my swimming pool to chill to 180, then hop stand. Drops to 180 in about 1 minute (current water temp is 50 though) I do the same in the summer with 90 degree water, takes like 2-3 minutes to get to 180. Without the swimming pool, one could use a tub of water in the same way...