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entered 3x from PA! keeping the shipping cheap :)

Look up hop creep...that might be your culprit.

Have you tried flowers, emotions, and lifetime movies?

Ya they may be souring with lacto and then fermenting with clean yeast, so you may end up with a starter of US-05.

Let the wort warm up overnight next time.

what a n00b

70 is not too low. Depending on the beer style, and your ability to control ferm temps, it's actually too high as fermentation can get the temp up near 80 if you start at 70.

No that's right. I throw it in with the immersion chiller.

I think we're saying the same thing. If alcohol becomes present it's because there is less sugar now present and vice-a-versa. What made me speak up was that OP was implying that the hydrometer reading was affected by alcohol, meaning you have to make an adjustment ala using a refractometer...

Well it's true

Hydrometer measures density of the liquid due to presence of sugars. Nothing to due with alcohol.

Golden Promise and flaked oats. Galaxy, vic secret, ella, motueka

Using any of those for bittering is wasteful. Save them for whirlpool and later.

Wouldn't worry about 10-14 days of dry hopping creating grassy flavors. You could also pour from the bottle more carefully to leave some sediment behind. Keeping them cold and still is sort of "cold crashing". Just try not to disturb the sediment

Or a drill and wine aerator :rock:

It's not yeast bite, it's from the hops. Chew on a hop pellet and you'll understand.

All of my other GP based IPA's have a had a haze, but more bright. First time I've gotten the murk like a Treehouse/OH beer. Something different about this one. There is also a pound of lactose in it.

I have one on tap right now that looks just like that. It was 10.5# Golden Promise and 2# Flaked Oats. I'll snap a pic tonight and upload it here. But it probably has more to do with the hopping then anything else.

10.5# Golden Promise, 2# flaked oats

1 oz of each 170 degree whirlpool, and 3 oz of each 72 hrs after yeast pitch