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Initial assesment looks promising. The brown ale on the left was made using 1.5 tsp of avocado oil in an 9.5 gallon boil in my 10 gallon kettle. The beer on the right is a rye IPA I made in early February. The differance between them other then using the oil was that the IPA was strickly keg...

I'd bitter with the Chinook and finish with the Williamette. My go to brown starts with 0.75 of Columbus and finishes with 2 oz of Williamette.

So mine finished at 1.144 with 6.5 gallons. I thought about boiling down another 0.5-0.75 gallons but after 5.5 hours of boiling time in one day the though of adding more boil time wasn't going to fly today. I also ended up with some caramel on the bottom of my kettle from the jaggery. I'm...

I'm 2 hours into the 4 hour boil for mash #1. I'm not really sure how this one is going to turn out but so far things are going well other than my mashing spoon disappearing. My Mash #1 gravity was 1.068 with 6.2 gallons in the kettle. The thing that is worrying me is how the yeast is going to...

Pretty sure I got blood in a kegged batch once also. The lip on a new ball lock is sharper than it looks.

In order of events: Leaving the valve open on my mash tun. Bottle bomb in my wife's coat closet (only one from a CL 22oz bomber but it was enough) Forgetting 5 lbs of grain in a 5 gal batch Forgetting to sanitize bottles after filling 8 Dumping the liquid back into harvested yeast to top...

My silicone hoses are less than 1 year old but I have left them sit in star san for over a 72 hour period and just hung them to dry. They look and feel new still.

Give Falconer's Flight a try it runs around 11% alpha acid and has a lot of citrus and tropical aroma. The acid content is pretty close to citra so a 1:1 substitution should get close to what your original recipe was.

It sounds like early in your brewing hobby but you'd be better off planning ahead, being organized and making sure you have enough time set to brew. The time that using water thats hot from the tap isn't going to make a big dent in your brew day and it might make it harder to stay consistent...

An IPA will hide more unless it's oxygen or light but that doesn't sound like your issue. The probolem your going to face is that you now have a taste and smell in your head and your brain will "make" you taste it. Hopefully you have some unbias tasters. Same issue happened to me when I changed...

Yes you need a hydrometer once any ETOH is present. I just wanted to confirm that you are boiling your immersion chiller for the last 15-20 minutes as well. You sound like your on the right track and you really can't count the 1st 2 brews you did since you knew they both had major issues...

I dry hop in the keg with them in a SS mesh or a paint strainer mesh bag that I close with a zip tie. I leave them in the for the life of the keg but secure them at about the 3-4 gallon depth in the keg. Prior to kegging I dropped them in my primary loose once fermentation was done about 4 days...

Batch sparge in a 48qt cooler. Im sure there are some recipes I brew that I can no sparge but I've never tried it out.

I have no idea about the carb content but the blonde Larry did on his youtube channel is great. You can always drop the mash temp down to 148 or drop the amount of malt to lower the the carbs I'd guess.

A sour has been on my mind. When I 1st stated it was near 75% IPAs. Which I still enjoy but lately I've been more focused on harder to find styles in the states. I just need to a training wheel sour to kick things off.

https://www.homebrewtalk.com/forum/threads/lemon-lime-hefe-weizen.255659/ Tried and true recipe that's great for spring and summer

I can't speak for the sulfur smell but I have issues getting my "normal" conversion with wheat malts. My normal efficiency is 84% with out wheat. If I do anything with about 50% wheat I'm normally 76%. With your recipe at about 80% wheat you might not have converted much sugar from it if you...

I use Wort Homebrew Calculator on my phone and a notebook. It stores all your recipes, can scale, has an area for brew day notes, gives references for styles, it can be customized for equipment, gives you numbers based on the recipe and your efficiency, carbonation calc, gravity corrections...

I don't have a link to back my thoughts up but I pretty sure the dead yeast wont be an issue and may even give some nutrition to the live yeast.

Boil is 15 minutes in and well controlled. I got about 1/2 inch of foam on the top so it looks like its triple confirmed oils are a substitution. Like others I'll post how rhe head retention is in about 6 weeks.