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CCB is on an episode of The Session and they give quite a few details out about this beer. Like lb/bbl hops etc. http://www.thebrewingnetwork.com/the-session-creature-comforts-brewing-co/

Having brewed a few times with PB2 I wouldn't recommend using it at all. It's VERY hard if not impossible to get it entirely in solution. Generally the first few pours off the keg are murky and peanut buttery delicious, followed by the rest of the keg being nearly completely void of peanut...

I'm not sure - all samples I take of pH are degassed

Yes - generally my kettle full pH is 5.4-5.6, at that point I add food grade phosphoric acid to get it down to ~5.1 and knock out into the fermenter. After fermentation (my house strain is WLP007) my pH is ~4.5. Different yeast strains will vary in their finishing pHs - the trick is you have...

I would store a couple kegs cold and upside-down as well just to see how those 'age'. Also, how cold are you storing these at?

Chinook is great for flavor and aroma (I get a lot of fruit and pineapple from it) - pinyness for me comes only when I let the hops boil for a bit. I would NOT use this hop to bitter with - it can be quite harsh/dirty (similar to columbus)

I'm sure you will be fine! Many commercial breweries use lactic acid to pre-adidify their wort before inoculating it with LAB. You will be boiling this later and that may drive off whatever off flavor you are smelling.

A note about the color: At my brewery we brew an annual IIPA that's only Pale Ale malt (3 lovibond) and about 3% carapils. The color is a solid 8-10 SRM. It's a direct fire system, plus I constantly vorlauf during my mash - both things tend to make the beer darker in the end. I can...

6% Melanoidin isn't unreasonable - many people have brewed up a clone of Dreadnaught (a beer nearly just as big) with 10% melanoidin and have good results. Looking at the recipe, I would doubt very much it's an all Amarillo beer (Nick Floyd has been reported saying he would like to get away...

Yeah looks thin - I also recommend reaching out to WLP, they have great customer service. I've had a similar issue and they took care of me no questions asked.

Has anyone degassed a sample of Julius to get an accurate OG/FG to work off of?

Ah gotcha - maybe I should read the whole post next time! ;) Having had the beer, it did have a pleasantly smooth mouthfeel and it wasn't sticky - I would definitely bump up the oats, and not go too crazy with the cara crystal (could be caramunich, but I'm thinking dingemans cara 20 or 40)...

That is a very large amount of midnight wheat - I would have a hard time thinking, that at that volume, you wouldn't get quite the roasty kick from it. I would probably scale that back and shoot for an SRM of around 40

For perspective, Founders uses 10% Carapils in their Centennial IPA recipe. So I think you're good!

If you want a creamy mouthfeel definitely substitute caramunich for the corn. I would also mash very hot and shoot for an FG closer to 1.030-1.035. With so much roast, you will get a nice balance full of rich chocolate and coffee flavors that will (literally) stick around on your palate.

It would help to know what OG/FG you're shooting for - 10% Roasted malt isn't too much if you have some sweetness to balance it...something that crystal malts do well (not so much carapils). With the addition of the corn you are going to have less of a malt flavor contribution and that might...

White Labs lacto cultures are notorious for being contaminated with yeast. It's happened in my brewery twice (both with Brevis, different vials/brews several months apart). Now we plate out the vials if we get any cultures from WLP. In fact, at CBC last year, we sought out Chris White and...

We plated out the slurry from this beer and all we found was brett. Growing it up and pitching it into a beer for the primary yielded a very fruity beer that wasn't what I would describe as acidic - not quite the character you get outta BFM √225. This isn't to say there isn't any...

Mind posting your info?

Awesome find! For being someone who is notoriously conservative with recipe information, he definitely spills a few beans in the blog. When I'm reading it for when he says he uses 70 lb for 220 gallons - he states "in the range of 70 pounds worth of hops for a 220 gallon batch of beer"...