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I really liked Gulo in a hazy IPA I made. Tried it in a Brut IPA and was a little funky for that.

Get a partner. Two people make it so much easier.

I brew hoppy beers and re-use the yeast all the time. I use a pickle pipe lid for the mason jar.

30 minutes.

I use a 15 gallon. I do no sparge. I started with a 10, but it could get tight with some larger beers.

If you don't use lactic acid, it's fine.

I make a 3-ish gallon batch which I get 24 jars of starter. My pressure canner only holds 8, so I have to do it three times.

I use pickle pipes on Mason jars to avoid jar bombs. https://www.amazon.com/Pickle-Pipe-One-Piece-Waterless-Fermentation/dp/B01ERZGVVK

Merry Christmas from Gypsy and her humans

Adding oxygen before pitching. I pump my wort in the fermenter, pitch my yeast and I'm done.

I collect yeast in a jar (usually 3 jars) seal with a pickle pipe lid and put in my cold crash fridge. (33-34f) I usually only go one round, simply because I don't want to get in a rut of brewing with the same yeast. I may change that if I get a few different ones going.

So I'll go with a 30 minute acid addition. I only do 30 minute boils. Before, I was just finding a time prior to whirfloc that I wasn't "busy"

One of my favorites perhaps folks haven't heard of, is Societe Brewing.

Did my Christmas Ale this weekend, target ph 5.15, actual ph 5.2. I added spruce tips, not sure if that affects ph or not.

I use a water heat blanket wrapped around the kettle and a collection of old towels, blanket and sleeping bag.

I also do the keg with a few points to go, attach the blowtie. Sometimes my timing isn't good (vacations, etc) but even if only gets partially carbonated, I'm ahead of where I would have been.

I do the same. The lactic acid additions in Beersmith is crazy.

You might want to include **** in your post. :)

Looks like I have to change my plan for Friday. :)

Our long national nightmare is over. I got an email in August that Nelson was coming soon.