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Golden Promise and flaked oats. Ella, Vic Secret, Galaxy, and Motueka. Barbarian Yeast

That's a pretty heavy whirlpool. It might give more bitterness than you're looking for. Maybe move 1/2 to 3/4 of it to dryhop.

Could've siphoned from underneath it

my thoughts: 1) that's a waste of citra for FWH. either replace with a generic bittering hop or omit entirely 2) probably unnecessarily complicated flameout/whirlpool strategy. Just add them all at once when you're below 170F 3) don't secondary, you're almost guaranteeing you will oxidize this...

Did you bring it back to room temp after cold crashing? Temperature adjustments need to be made for gravity readings.

:bravo:

You said the flavor has not subsided at all. So you're just chasing haziness for the sake of haziness?

That's what I have. Works just fine.

Why do you care so much what everyone else is doing? BTW my process is the same as yours.

Sounds perfect.

You're wasting the hops at 60 and 30. Move everything to flameout/whirlpool and probably double all your numbers. For yeast I'd go with Conan/Barbarian.

Enigma is fantastic in this style.

:bravo::bravo:

Possible dumb question incoming. Are you fermenting with these setups already installed, or switching the lids when it's time to transfer? Or just swapping the racking cane for the airlock?

It's the extra 10 minutes of mashing that helps with numbers, not the actual mashing out process itself. If you are concerned, just mash 10 mins longer.

But how did it taste?

I tried using it too, but couldn't find it as usual. :(

Tired Hands made an IPA a few years ago using butterfly peaflowers. Looked more purple/gray than blue. It was called Prismatic Sea. Google for pics

It's probably done. Check again in 3 days and if it's the same package it up and enjoy!