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A much cleaner and more professional look. I like the fly-out side menu. It's definitely easier to navigate. On the down side there's at a couple broken links that need to be addressed.

Sarah Engel from White labs with the following: "It is a pure bacteria strain that is heterofermentative so it produces alcohol and lactic acid. The lactic acid this bacteria produces that sours the beer. The alcohol production will vary depending on when you add it and how long it sits...

The only information I have is second-hand. I just sent out an email to White labs for more info on this since they have absolutely nothing posted about this strain.

Mhmm, WLP677 is an example of a strain that does.

I'm planning on doing a '3' this weekend with the following approach: -10 gallon batch with 1oz Citra using mash hopping -15 minute no-boil (get the temp in the 180-200 F range) -rack into two 5-gallon carboys -ferment 5 gallons with WLP644 Brettanomyces bruxellensis Trois @ 82F -ferment 5...

Maybe their business plan doesn't have funding for a full kitchen which could be quite costly.

Your severely lacking hops. An IPA should have at a min 5-6 oz for dry hopping and that is in addition to a healthy dose of flavor and aroma hops in the boil.

This. Follow cold crashing with gelatin. Perfectly clear beer very fast assuming the rest of your process is sound.

New/used? Who manufactures them? Gratz on the great turn out!

Great post. Could you supply detailed info on your fermenters and your glycol setup pls?

I wouldn't use camden since the fermentation should be compete and your kegging.

I used a dremel tool to cut slits into the 1/2" tubing. I have one tube running the length of my rectangler mash tun with an unglued cap on the end. I point the slits in the tubing toward the bottom. Cleanup is a snap since the tubing pops out (unglued) and I flush it with a hose...

I have two mash tuns, one with a braid (for 5-10 gallon batches) and one with CPVC (that I use for 10-20 gallon batches -- and high gravity batches). I've had my fair share of stuck sparges with a braid but have never had one using CPVC.

PVC is far superior to a braid.

Anyone else get smokey off flavor when fermenting too cool?

I rarely secondary and I would definitely not secondary your recipe. https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/ and https://www.homebrewtalk.com/f163/primary-vs-secondary-fermentation-285164/ that ought to keep you busy :)

I'm currently giving WLP007 a go as my house yeast. It is fairly versatile as I like it with american and english ales. If this doesn't work then I'll probably move on to Pacman and see how that works for me.

if your past the rigorous portion of the fermentation process then ramping up the temp would be fine (bring it in the house).

How long have they been fermenting?

A brilliant post. Clearly I don't read enough on the forum as the following are new news to me: I've never done BIAB but I have put a paint strainer in my fermenting bucket and dumped the contents of the boil kettle into bucket and then lifted out the paint strainer (effectively trying to get...