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Thanks for the info. Gonna see if I can get that one locally.

I've used Oyl 091(Hornindal) & Oyl 052 (DIPA). How does Oyl 200 (Tropical) and Oyl 061 (Voss) compare? What are your favorite Omega strains for NEIPA's?

No BKF didn't take it off. I did let it soak for some time. Maybe I'll try again. If that doesn't work might try citric acid.

How does one remove? I've tried PBW, OXY, Bar Keepers Friend and those three do not remove. Would citric acid work or is there another solution?

Get a mill. Online retailers as well as most HBS set their gap and that's what they use for all orders. My HBS looked at me like I was asking for free stuff when I wanted a tighter crush. That led to the cereal crusher.

Got the same one.

If using liquid always make a starter unless you pitch two packs. You should always have dry yeast on hand just in case.. Your 5 gal batch looks good. I scale my recipes for 5.5 gal into fermenter and I usually start with 7.2- 7.6 gal strike water. I usually always hit my target OG. How much was...

Use a food processor. I too BIAB but I have my own mill. Got tired of the crappy crush I would get from the HBS.

EVA barrier all the way. I switched to these about 2 months ago. I will never use anything else. Use John Guest or Duotight fittings. Will make your life easier.

Use a hop bag to dry hop. Problem solved.

I have attempted a SNPA clone several times and never came close. The recipe you noted isn't close. No where enough hops. I didnt do a 90 min addition but I doubt .5 oz would make much of a difference. I haven't been able to come close so I gave up trying.

I'm thinking of doing the same. I have BS2, BS3 and rarely use them. Never really was a big fan so not sure why I even purchased BS3. I also use Brewer's Friend, which is the one I've used since I started brewing and I am reluctant to not renew. I have been contemplating using Brewfather. I have...

Get a remote thermometer, like a maverick or the one from thermoworks. Will make life easier. Remember to watch your temps. Once you get within 50 degrees of your target temp start closing the bottom vent. It only takes a small opening to let air in thus altering the temps.

I harvest from starters. I use 50ml vials. once my starter is finished, I remove from the stir plate and fill two 50ml vials and into my fridge. Then when ready to make my next starter I take out the vials and dump in my starter. I've been doing this for about a year now and it's worked...

In regards to the Big Steel Keg it holds temps really well. Don't really need alot of charcoal to maintain 250-300. The biggest issue I had was being able to add charcoal during a cook but they solved that issue with the grate access. I've got mine up to 850-900 degrees with no issues. My keg...

Its about 75% carbed. Flavor is good Color is good Mouthfeel is damn good Aroma is lacking Taste is good. Gonna have to make a change with the hops. I went a little light on this one just to see how it would turn out. Definitely need to prob double the DH addition and maybe increase my WP...

Use only lump charcoal or stubb's all natural briquettes. The problem w lump is inconsistent in size. As for wood chunks fruit woods for pork and chicken. Mesquite, oak or hickory for beef. Maybe you already know that. When you fire it up start closing the bottom vent when you get within 50...

Glad I don't have that issue. I do feel sometimes I need to find a way to keep my wife from draining my kegs.

They have made some great improvements since the one I bought several years ago. The front vent is new and the grill grate is updated. If I were looking for another grill I would not hesitate to get the Big Steel Keg again.

Check out this. This is the one I have and I can say it's a beast. It's all insulated steel. No cracking...