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Meet me half way...taps and caps Lewisville? I'm in Allen.

Agree with this too. Any IPA regardless of style that I make has a FWH addition. that's the only way to get a good, firm bitterness IMO. I've tried F.O and whirlpool only and was very disappointed with the outcome.

https://www.amazon.com/dp/B00U77M004/?tag=skimlinks_replacement-20 I use these that way I'm not carrying a bunch of 1 gallon containers.

10% of wheat will do more for head retention and body than carapils. The Munich gives an orange color and better malty flavor compared to the brown tones and raisin flavor that crystal gives. I came up with these percentages through (obsessively) experimenting the NE style this year. Like...

$3.50 for ten gallons of RO water for me. I bought two 5 gallon jugs and refill them every brew day. Have a couple left over gallons that my dog gets LOL

75% 2 row 10% flaked oats 10% white wheat 3% munich 2% honey No need for crystal or carapils. These beers aren't dry like west coast style IPA's so no sugar. These are better when they finish a bit higher so shoot for 1.015 give or take 1-2 points.

Like mentioned already. Full volume Mash In A Bag. Crush finer to help with conversion, get rid of your false bottom losses, and the hassle of sparging. Get a big enough bag to line your cooler and your able to squeeze and get every last drop of wort.

Do yourself a favor and go read the water science threads. Like many have ALREADY mentioned just start with RO water. I don't get why your so against that! Those numbers are not for RO water or if those are the numbers your shooting for your way off. I'm all for helping but you cant help someone...

I made one using Funk Weapon#2 from Bootleg Biology. This Brett strains puts out a lot of fruit esters and keeps the funkier barnyard, horse blanket esters low. I loved how the beer came out. It had a Brett smell but the taste was pure fruity goodness, like every type of fruit you could imagine...

Swanson L. Plantarum Inner Bowel Support 10 Billion Cfu 30 Veg Drcaps https://www.amazon.com/dp/B00BZ3YWXC/?tag=skimlinks_replacement-20 I plan on using 1 pill per gallon and holding at 95 degrees. Read the blogs about lacto souring part 1 and 2...

I just made a hoppy kettle sour using Sour Weapon from Bootleg Biology (pedio strain) and it is fantastic! PH got down to 3.3 in 24 hours. Fermented with Funk Weapon #2, dry hopped with Belma and hibiscus. Next time I'll be trying to sour it with probiotic pills containing L. plantarum. Lots of...

LOL wow. Where are you located at if you don't mind me asking (I really want to ask what brewery)?

As mentioned above its interesting to note the difference a home to commercial scale whirlpool addition adds to IBU contribution. The taste your describing IMO is not something you would get from flameout/whirlpool additions. It sounds like too much bittering hops from the very start. I think I...

I don't account for the bittering from flameout & whirl pool hops. I just don't get the same bitterness I do when I boil them. If I counted the estimated IBUS per beer smith my IPAs are always in the 100 range. There is no way that's true. Try a small experiment and do a batch with 60 minute...

I have this problem as well, more with the same kegs than others. Do you have the plastic Q/D? I've been thinking of switching everything over to the stainless quick disconnects, just seems like they would work better.

Sounds good, I'm in!

How long did it take to take off? My first time using the yeast took three days, I'm sure you'll still be fine. This yeast is a main stay in my bank now!

First kettle sour fermented with FW#2. Ended at 1.017 FG. Dry hoped with Belma and added hibiscus the day before kegging.

Just buy bulk everything and start harvesting yeast. I buy 50 pounds of 2 row for $50 at my LHBS. I buy hops by the pound at Yakima Valley hops anywhere from $16 - 22. My cost per 5 gallon usually ends up around $20 give or take a couple depending on how much hops I use.

There wont be any at that temp. Anything below 180 is all favor and aroma! Even at flameout when the temp is right below boiling I don't get the bitterness (personal taste) that's why I don't add the IBU contribution to anything that's not boiled.