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Sure do. I also have one a few inches up that rests against the side as a whirlpool port. Any possible issues here?

Need to replace my chiller and going to order Jaded Hydra. Can anyone confirm the fit with a Spike 10 gallon V3 kettle? I have the quick connect dip tubes inside so don't know how tight clearance will be.

Bought two a few months ago and will buy more in the future. Good quality.

I would say it's still going to be delicious. I've had a wheat beer before with all Citra and it's pretty similar. Try it out and let us know how it was!

Nice summer beer for sure, everyone loved this one. Last pint from the keg cleared a bit.

The flour addition doesn't help anything because you're missing out on half of the flavor without that yeast. Who cares what it looks like, the beer doesn't taste as good though. Agitate the keg or bottle.

Just looked at my notes and OG was 1.041, FG was 1.007. I mashed at 151-150F and used a pack of US-05.

You're not alone. I tried it probably a year or two ago and it is still to this day the only IPA I have ever had to dump because I couldn't even swallow it.

or collect a couple five gallon buckets of water from it and use that to clean..

You're misreading the yeast portions. I'll give you the basics and the rest of the research will be up to you. How good this beer comes out will be up to your research for your specific variables. This was the first "sour" I had ever done and it came out amazing because I did my research, use...

You have quite a few issues here with your process. I won't spend the time to correct them all when everything you need to answer these questions is on the first page of this thread.

6 row really isn't needed unless you're talking about a grain bill with 50% flaked oats. Even then it isn't really necessary. You really want the flavor from Maris or Golden Promise though.

Nope. Since it is frozen multiple times in the process there's nothing to worry about.

I shoot for 4 - 4.5 % ABV, but for the grain amount it depends on your system. I'd say start with 4 lbs of each as a starting point for a 5 gallon batch and dial it in to your system's efficiency.

And here I am thinking this thread was about an amazing Belgian beer....

Personally I think there is corn sugar in the grain bill as it is pretty dry. I was also wondering if it's maybe half and half of two row/maris or two row/golden promise

Sounds like way too much work and cost. That vacuum material isn't cheap and it takes time. I have boxes of bubble wrap from shipments that were free and require no work. This idea seems silly sorry.

Let us know how this one turns out. I have a ton of extra centennial and cascade I need to use.

Definitely not pale chocolate. I have some Fawcett pale chocolate and it is almost as dark as regular chocolate.

Why not just kettle sour and not have to do all of that work with the split fermenters?