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Man, FF lends a massive dose of grapefruit already. If anything, I'd suggest toning it down a bit with some azacca or something with a mango/stone fruit flavor. I have a NEIPA with FF, Mosaic, and El Dorado on tap and it's almost too much grapefruit. Kinda like sucking the juice straight out of...

I feel ya, man. I also have a barley crusher than I bought 2 years ago. I worked great for about 1.5 years and then started doing the same thing you are describing. Basically, the rollers are soft as clay and they become deformed and no longer grip the malt. It sucks, because I used to crush...

a professional canning line doses the can with CO2 and then fills. Most breweries over-carb the beers in the brite to compensate for some loss in the canning process. So if you're aiming for a canning CO2 volume of 2.3 then set your brite for 2.8, or something along those lines.

Instead of S-04 I'd use WLP029. It's very lager-like, but ferments at 65°-69° (or slightly cooler). It'll drop clear in a week or two.

I second this, but also add that Centennial might be the better dry-hopping option. Citra + Mosaic is a little played out, IMO. If you've ever had Fresh Squeezed IPA then you've had this combo. Along with a thousand other breweries using this hop combo.

For reference, and I'm not sure this applies to your situation, but I did a 5.5gal batch of Munich-Helles (OG = 1.062) on Saturday with a massive 4.5L starter and it still took ~48hours to start @ 48°F (with 60 seconds of oxygenation). The yeast may have been doing something in there, but there...

I used 100% MB in a blonde ale and its definitely citrus/floral and noble-ish. Not really any mandarin orange flavor. It's basically just a suped-up cascade.

The colder the better, 35° is a great temp. If you can get it to 32° that's even better.

40°F is fine. That's about the temp of the beer fridge in my garage during the summer and I lager in there just fine.

Honestly not sure. I'd assume a bad regulator, but since its never happened to me I can't say.

Go ahead and pressurize while they're lagering.

If it's hooked up to a CO2 tank and regulator it shouldn't drop once you set the pressure to 30psi. My process is similar to yours except for the shaking. Just leave it at 30psi for 24-48 hours and don't mess with it.

yeastcalculator.com is my go-to for pitch rate. Never used mr malty. Putting your starter on a stir plate is really the best option for these things, IMO.

Palisades hops are pretty floral, although generally underwhelming given their AA. You will need to use a lot of them very late in the boil (or WP/dry hop) to get anything out of them.

Mind sharing the name of the brewery?

After roughly 30 hours it starting bubbling and finished up shortly thereafter. I've since cold-crashed it and stepped it up with an additional 3.5L of wort. It seems to be bubbling along just fine after 12 hours or so on the stir plate. Thanks, all!

How in the world did you get it to ferment that dry? Did you mash at 145 for three hours or something?

I'll second Holy Mountain. It was very very good.

I had an old-ish package of WLP833 with a manufacture date of 2/20/18 that I made a 1L starter @ 1.030 for yesterday. At roughly 24 hours on the stir plate (~70°F), I've seen zero activity. Even with most lagers I usually see significant activity by now. Any chance this one is a slow starter due...

I crash to 45°, add gelatin, and then continue to crash to 38° (summer) or 32° (winter). Seems to work pretty well in settling out yeast and hops.