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No idea, don't make cider.

1/2 teaspoon of gelatin in 1/4 cup of water is all you need for 5 gallons. Add gelatin to cold water, let it "absorb" for a few seconds. Put it in the microwave for roughly 30 seconds max. Check the temp every 7-10 seconds while stirring it (I use the temp probe to stir) until it reaches 160°...

Looks like I'll be doing a little experimenting for my next IPA. Thanks!

Wow, 300ppm sulfate is about double what I aim for in my IPA's. I wouldn't go much further passed what you have already.

Once again, 154° is perfectly acceptable for a bo pils. Lowering the mash temp by 2°-5° isn't going to make all that much difference. There is definitely something else causing the low attenuation in this case.

How alcohol tolerant is lager yeast? Some yeasts will just straight up die (or go to sleep) if pitched into the presence of alcohol. I'm interested to see if pitching more lager yeast will work. Make sure to report back!

Yeah, it should be fine. Maybe raise it to 70° just to be sure, and to cut down on the peachy esters that US-05 is known for.

154° for a bohemian pils is a great temp. I did one recently very similar to OP with same yeast, mashed at 154°, and it got down to 1.013.Turned out very good. Is it possible that your thermometer was off and you really mashed at 164° or higher? That's about the only thing I can think of. Oh...

Hard to tell in this pic, but it's almost crystal clear. This is after 2 weeks in the fermenter and 3 weeks of lagering. I used gelatin before kegging. I wasn't a fan at first, and I still think its a tad too roasty (gee, I wonder if that was the roasted barlery. derp) but its been a crowd pleaser.

I used it in conjunction with the other two hops I mentioned so I can't say exactly what the SC contributed. I used them towards the end of the boil, whirlpool, and dry hop. The finished beer was quite good, almost ESB-like, and a solid relief from all the citrusy and juicy IPA's I usually make.

I aim for even amounts (i.e. 4.5gal or 5gal, etc) of mash water, generally around 1.4-1.5 qt/lb. Easier to measure that way, I got tired of trying to figure out what 3.72gal of water looked like.

Use a combination of Northern Brewer, Chinook, and Southern Cross. So.Much.Pine.

Three beans in 5-ish gallons is appropriate (it was a little much in my 3.5 gallon batch of vanilla bourbon brown ale). I did a chocolate porter with cocoa nibs a while back but can't remember how much nibs we added. I recall it being slightly under-flavored. I'm not sure you can go wrong with...

So much this. Even NEIPA's taste better after a little time.

I recently used S-23 in an amber lager...pitched at 58°, then raised to 65° over the course of 2 weeks. Turned out great after a 3 week lagering phase. In general, I think that yeast tastes better in a darker style beer.

I used Belma in a Wit-beer a while back and it turned out pretty good. It was quite citrusy, but I did not get any strawberry notes at all. I don't remember the recipe off the top of my head, but it had 4 ounces of Belma in it at various points, mostly late boil and dry hop.

At $29/lb its passed my threshold for price. I know its amazing, but dang it's expensive.

Yeah, you're tasting a ton of hop acid. Give it another 2 weeks or so in the keg. No matter what anyone says, these NEIPA's are still best after a ~2 week rest.

Most lager yeasts are not very flocculant, meaning they stay in suspension for a longer time. Lagering is basically just cold aging the beer. Yeast will eventually drop out (I use gelatin to help them along) and flavors will mellow.

For the record, I plan on using a 45 minute boil time on my next NEIPA with Best Malz Pilsen malt. I'll report back once it's complete. If using 2row, I'd assume 30 minutes is plenty. Heck, even 15 or 20 minutes might be enough.