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I can't be the only one who initially misread the title as "homebrew meth"...can I?

Rather than chucking, you could throw some Brett in and keep it in secondary for a few months. That'll solve your diac problem, plus bretted pils are awesome.

Dry hopped my rum barrel aged imperial red rye ale with 50g each of Sabro and Apollo.

It is an LA3 mutation. Verdant are regarded as one of the best hazy brewers in the UK and their yeast is absolutely stellar for this style of beer.

Doesn't this have to be neutralised with a food safe acid solution to neutralise the residue? Seems like adding unnecessary process steps.

That looks horribly oxidised from the photos. Also, another vote for changing the yeast. Everything brewed with Kveik isolates has a distinctive lemon-yoghurt "kveikiness" to it that seldom goes with the various brews it's often suggested to be used for.

I did one in the summer, albeit an "imperial" take, with Tango hops and Yuzu peel. Best thing I brewed last year by a mile.

You'll get fine conversion from rye in a standard 65°C main /75°C mash out regime. You don't need temp rests or anything. You probably will need some rice hulls to help draining. I've got a 25% rye imperial ale aging on some rum barrel staves right now, had exactly zero issues with the process.

Eh? This sounds like fermentation is or is near finished to me.

I think it's just Brewer's Friend being wonky in it's calculations. That 6oz whirlpool is probably about 25-30 IBU.

Get it off the green matter and into a keg under carbonation pressure ASAP. At these DH rates you will get hop burn, it's unavoidable. A week in keg at 12psi and it'll be carbed and the astringency cleared. Hazies tend to come into their prime about 10 days from packaging. Many commercial...

Kegging up my Treehouse-style IPA after a 13g/L dry hop for 48 hours. First time using my Hop Bong and it was stellar.

CaraRed is barely a Caramel/Crystal malt which is probably why you found it enjoyable at 25% versus normal Crystal. I think of it as "supercharged Munich II".

I've done that too. Can confirm, forgetting the mash pipe is a much bigger pain in the backside.

Two normal, one sweet, a small shaker of smoked, plus a 1kg plastic tub of thel latter that i bought in 2010 (BBE October 2012), have used all of about 200g of, and which although remaining in a powder form rather than a singular clump is now the colour of walnut wood instead of red.

I did a cupboard inventory at the weekend and discovered I have 5 (!) shakers of oregano.

When mashing a large (circa 1.080 OG) double IPA in about 7.5 gallons of water (minimal sparge) in a Brewzilla Gen 3.2- you know, the ones with the big stainless steel malt pipe for holding your grain- don't forget to actually put in the big stainless steel malt pipe for holding your grain. I...

I'd be surprised if you fermented from 1.060 to 1.012 in 12 hours, even with Kveik. I suspect your 10/12 hour post pitch measurement was wrong. That or you mashed way too low or hot and got next to no conversion.

Withought knowing your OG before yeast pitch, it's kinda hard to provide much advice. Can you share the recipe? That'll at least allow us to guess the OG within a moderate spectrum.

More Brett and Bugs. More session beer, the average ABV of what I brewed last year was 7.3% and Dry January is making me realise I drink way too much, not in quantity but definitely in units. More lagers. Outside of brewing, finally building my Partscaster that's been like 15 months so far...