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Wow, what yeast did you use?

Is Maris Otter less fermentable than 2-row or pilsner? Given the same mash temp, etc...

I've been mashing my DIPAs around 148 lately and have seen attenuation between 80-82. But I also had some dextrose in the recipe.

I carbed at 24psi for a week, 6 days really, not 2 weeks.

Ok, I'll give it some time to equalize and we'll see.

That make sense but I've followed the same process for awhile now. Also I took the high pressure down before it was sufficiently carbed.

Just as the title states I have consistently forming air pockets in a new beer of mine. It causes lots of foaming and is becoming quite frustrating. I carbed it at 24 psi for a week and then down to 12, no shaking. This has been my normal practice for about 10 beers now with no issues. Ive...

Looks good. Despite the name I get more melon from Citra, perhaps cascade or sorachi ace, they seem more citrusy to me.

I've had liquid sucked in with 3 piece airlocks

I don't think an O2 setup Is that much more than an air pump. I got the regulator and wand from Williams home brewing for around $50? The O2 tank from Home Depot for $7. Not sure what your looking to spend but I think it was well worth it.

How'd ya get it?

82D Airborne!!!

Always err on the decision to dry hop, you can never be wrong....never.

You aerated with pure CO2?

Carapils/foam, flaked barley, wheat, crystal/carmel malts, etc...

I haven't used midnight wheat but I recently used a LB of briess blackprinz malt in a 5 gal attempt at a CDA/BIPA. It ended up a little more on the dark brown side vs the black side, which is what I wanted. My point is; 8 oz may not be enough. I didn't use a LB of crystal 120L though. Also...

Nice job! What kind of paint did you use on bottom? Primer?

I did a SMaSH with Munich and tettnang using Wyeast German Ale, turned out malty, lager like, and awesome. Terrible head retention though.

Making WLP090 yeast starter for my "Chico Alumni Cascadian Dark Ale", should be amazing.

I hope that's an Ahi Tuna steak haha