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1.) It needs to be as long as it needs to be ;-). But seriously, I start tasting my lagers after 1 week of lagering. Some only need a couple weeks, some need 4+. 2.) No 3.) Yep! This is what I do. After about 3 weeks of primary fermentation, it goes straight into the keg. I put it on pressure...

Hard to say, but you could try getting rid of the 60min hop addition. No point, really. Also, if my conversions are correct, you used roughly 11.5oz of hops post boil. That's gonna leave a ton of oils in suspension for a while. Give it another week or two and taste again. I've made a few of...

best malz pilsen

Should be pretty easy to figure out; ingredients are listed on the website: http://benchbrewing.com/our-beer/

To me it just looks "not done" yet. How long has it been fermenting?

Get rid of the 30 min addition and use it in the dry hop. I vote for 34/70 @ 58°-60°F.

They are generally very sulfury in the early fermentation stage. The smell subsides eventually, as you noted.

I used 2112 in a Christmas beer a couple years ago @ ~60° and it was incredibly clean. Almost zero yeast flavor.

I assume this is 5 or 5.5 gallons? I'd get rid of the Melanoidin and Carapils malt completely, no need for either. Bump up the pale or munich to compensate for ABV. The co-humulone on Green Bullet is sky-high, almost 40%. That's not going to lend itself to a smooth bittering. I've never heard...

You have to keep it around 90+° for a couple days.

I used 34/70 @58°F and it was one of the most neutral yeasts I've ever used. It made a fantastic "traditional" American IPA (Willamette, Cascade, and Centennial).

I always have trouble hitting my targets on beers that contain a fair amount of wheat. Not sure if you recipe's had any or not. Also, Go Cougs!

use a cheater bar over the end of your wrench and have a [strong] friend hold the keg in place.

That would be far too bitter for my tastes, but maybe you'll like it. At most I'd do 1.5oz Magnum at 60. I don't see any reason to do a 90min boil unless you're using pilsner malt.

Yes, sir.

For a NEIPA skip the bittering hop altogether. If you can't get passed not using any hops in the boil, just throw the Amarillo in with 1min remaining.

you could also use a touch of aromatic or biscuit malt. both are roughly 22 srm and won't give you a caramel flavor.

For a 5 gallon batch I'd say 1oz at the most, if you bother using any roast at all. Also, I've relegated Melanoidin malt to the garbage bin. I'm not a fan no matter what anyone says about "replicating a traditional step mash". In its place, I'd use carared or something along those lines. It's a...

If I were you I'd pitch one more packet of re-hydrated 34/70 ASAP. What was your OG? FWIW, this weekend I pitched 2 packets of re-hydrated S-23 into 1.056 wort @ 58°F and had solid activity less than 24 hours later.

Funny you ask this, I was thinking about mixing 1318 & 1272 in my next NEIPA.