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You may need some counseling ;)

The Juicy Bits has been carbonated for 7 days now and it is a good example of what the local brewpubs are putting out as NEIPAs around here. I was hoping for a fuller mouth feel but it is pretty much on par with the other recipes I have brewed in that regard. Definitely a good juicy beer but...

Why would your tap water be 127f? Are you getting it from the hot water tap or do you live on the slope of a volcano?

Like I said I followed the recipe. The WP is 40 min long and starts at flame out, I was at 165 at the end when I started the chiller. Rounding it off the hops additions are 4.5 oz hot side and 5 oz DH. Took about 5 minutes to weigh and bag them

Exactly like this recipe although I will soft crash to drop yeast before #2 DH which starts today https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

Just brewed a Juicy Bits batch based on the WeldWerks recipe. About 1 day from 1st dryhop. If I can remember I'll post how it turns out.

You could start out by reading the first post

Not really a question for what was once the Premier NEIPA forum Look for the answer in the "bubbles during transfer" forum

Yes, see post # 11163

FYI I use fermcap as I put 5.5 gal into my 6 gal carboy. I use 10 drops when the yeast is getting fairly active and no longer lose any yeast/wort through the blow-off. I am fairly certain that 10 or 15 drops does not meet the 200ppm limit. Also 1 drop in the flask when boiling starters wort...

Many stainless steels are magnetic, stainless alloys like 410,420, 440 are rustproof but magnetic and austenitic stainless steel like 301, 304, 316 are non magnetic

I use an Immersion chiller and have a pre-chiller to chill the water going to it as the tap water here is rarely below 65 and my chiller, being home made, is a little small. It takes me about 30 min to get to 90 degrees I run the water through it slow so to use no more than 15 gal. I drain to...

I would think the ambient (external) temperature would not play a role. If the beer temperature drops there will be a case for suck back or at least for a negative pressure in the space above the beer.

Getting to 15 on Ca will be difficult

Seems like a ghost town

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Who is your most reliable supplier?

Wish this was still an active thread as I fondly remember drinking dark sweet Antarctica and Skol (I believe) back in the late '70s when I was working down there. I never knew what style beer it was but just called it stout. I really want to make some nowadays.

I think for gelatin to work properly it also needs cold temps

Sorry for barging in but you mention the lack of NEIPAs in the south hence a shortage to compare. Surely you have tried Ghost in the Machine (parish Brewing)? I don't know from experience but I imagine this would be close and my real question is do you have any knowledge of successful cloning of...