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What was the OG? -Any beer with an original gravity higher than 1.040 SG (10 Plato) will be soured more slowly or incompletely by Lactobacillus

What was your mash temp at?

1:2 SO4:Cl ratio But the harshness your talking about comes from the bittering addition. Use only enough at 60 minutes to get you to 30 IBU. Add the rest of the hops at flameout/whirlpool/dry hop.

Just throw it in like a dry hop. Give it a day or two to pull a sample to check color.

Try using 1 oz of hibiscus and if need be add more to get the color your looking for.

Have you thought of hibiscus for color? Flavor goes perfect with a sour beer and gives off beautiful color. Here's my sour I cant remember if this was 6 or 9 oz of hibiscus.

I do BIAB so I have 1 pot, 1 pump, 1 plate chiller. I wipe everything down after brew day and run PBW and clean water to flush everything out. I sanitize everything right before brew day by running boiling water through all the system while I crush my grain and weigh everything out. I have never...

Honestly I wouldn't worry about the ester production. With that big of an IPA you wont taste anything but the hops. *Off Topic* I'm in Allen. I just brewed a milkshake IPA this weekend, we should meet up and share some homebrew.

As soon as activity starts slowing down I would set the temp at 70 and let it free rise and let it sit there until you cold crash or ready to bottle/keg. It will probably start slowing down tomorrow, my beers usually ferment out in three days but I pitch a healthy starter and they're never over...

What's done is done. I wouldn't pitch more yeast after this ones done. Pitching fresh yeast on something that's fermented already hardly ever works. There is alcohol present and the yeast before already ate all the simple sugars making it a really hard place for the new yeast to grow. If you can...

cheap and simple. $18 and you get stainless steel/ high temp components. http://www.bargainfittings.com/index.php?route=product/product&path=46_69&product_id=116

Heady is a great beer I wouldn't categorize it as a "HAZY IPA" per say. Its more of a west coast style IPA. Dry, bitter, and aromatic. Kimmich has some videos on their youtube channel were he says he likes his IPA's to taste blockey from all the minerals. I have no doubt his sulfate levels far...

Awesome! We will probably work our way up there, cant wait to taste what you guys have to offer!

My wife and I will be out in Seattle from 8/17 - 8/21. I was hoping to get some good local recommendations on brewery's and craft beer bars. Thanks in advance!

I've only done one sour but went the kettle sour route for fear of infection. I only have a two tap kegerator so I cant dedicate a tap for sours. I mashed like normal, threw my bugs in, they soured the wort overnight and I continued to finish the beer the next day. Boiling and killing the bugs...

Have you looked into the a Brew Boss system? I switched to electric in January and could not be happier with it. I use mine as a single vessel BIAB but have seen others use the controller (brains of it) to run their traditional 3 vessel system.

I've been doing this routine for a while with good results. 40 PSI for 24 hours - purge 20 PSI for 24 hours - purge 10 psi (serving pressure) for 24 hours or start drinking!

I would get the turn key electric Spike set up. Quality product and comes with everything you need. Electric is definitely the way to go though!

Did I win?

That price is to good to pass up. GET THEM! Those kettles look solid, I brew 5 gallon batches on a 15 gallon kettle with no problem.