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I was just hoping to see a list of part numbers and maybe a wiring diagram, but if you're getting a whole kit together, that'd be awesome as well! Really looking forward to playing with this!

Belgian specialty malts and a Belgian yeast, I'm gonna go with Tafelbier (Belgian Table Beer). The OG is a touch high for the style, but not by a lot.

Have you checked the gravity yet? If it weren't for the scum I'd guess it was just CO2 coming out of solution due to the temp change...

Even if that is true, once the inside of the keg has been sanitized, it's safe to leave the starsan in there indefinitely. It may not have any power left to sanitize after that point, but it's already done its job, and opening the keg to dump gives a point of entry for new conaminants. That...

I do sugar additions like this at the end of the boil. In BF, change the use to Flameout so it'll calculate it correctly for hop utilization purposes. In my opinion the recipe looks pretty good as is. My NEIPA experience is relatively limited though, so hopefully others will chime in.

I'm pretty sure this had to be a hydrometer... Plugging the numbers from the OP into Refractometer Calculator - Brewer's Friend gives a corrected FG of 0.999.

I'd guess that's all in your head. Sugar should ferment out completely, and while ethanol itself is a little bit sweet, priming sugar is only adding maybe 0.5% ABV.

Yes, table sugar. It thins out the beer because it's 100% fermentable. Not really required unless you want to keep the ABV up where it was before you reduced the base malt. Did you use the water calc screen for your brewing salts? There's an Acid section at the very bottom of that.

Just from the practicality side, let's look at some numbers. At 10 gallons per month, you're talking just over 100 12oz beers. For non-hyped beers, $3 is about the top end for that size bottle. So, you're talking a max $300 in sales per month before figuring in costs. Subtract out your recipe...

Sure, that's definitely a thing, which is why I said usually. But BF doesn't have a Milkshake NEIPA style option, which is why you're falling outside of their suggested boundaries. Looking back I see the vanilla now, so I should have realized you were going for the hybrid style. Personally, I'd...

I don't think there's a good way to force carbonate directly in glass. Your best bet if you're dead set on force carbonating is to do it in bulk in a keg, and then bottle from the keg. I'm curious what your reasoning is though. Other than not having a little bit of yeast in the bottom of the...

I'll second the reply from Konstantianus, a packet of dry yeast added to the bottling bucket along with the sugar (i.e. before the beer so it gets mixed in well) should do it. I'd guess that both of them are going to be ok, probably even fairly decent still, but likely won't be as good as if...

Are you going for a NEIPA or a Milkshake? Lactose belongs in the latter, not usually the former, and being an unfermentable sugar is what's keeping your FG so high.

1 gallon is a common size glass jug for fermenting, so that's the batch size. I have a feeling that back in the very early days of homebrewing, 6.5 gallon buckets were probably less common, and perhaps a 5 gallon fermenter with a slightly smaller batch size would have been more common. Good...

A thread where hop utilization came up reminded me of a beer that I had this happen. I'd been brewing all grain for a while, and my girlfriend wanted to learn to brew (and be able to do all the work herself) so we started with extract. Her second beer was an Irish Red kit, and seeing how I had...

Actually, now that I think about it, I think I'd heard that about the ornamental varieties, not wild hops. Some of those supposedly have a flavor profile that doesn't go well in beer. Of course, that's anecdotal and probably something I just read from who knows where, so what do I know...

Pulling off hydrometer samples from a 1 gallon batch and seeing that level drop in the fermenter feels much more painful than from 5 gallons.

Distilling for fuel comes with a bunch of regulations on how you have to store both your still and your product, requirements that you denature the distilled alcohol, etc. So, even with that permit, if you're distilling for consumption you're still breaking the law. Why would you put yourself on...

I've heard that wild hops are no good, so at first I was thinking, good luck but don't expect much... The fact that there was a farm there before gives me hope for you though. Good luck!!

Yes, carbonation is part of it, and even that is likely not done (i.e. There's carbonation, but is there as much as there should be?) The other part is that the flavors do continue to develop a bit. The yeast are still working and the flavor will continue to develop for at least a few more...