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Really? I thought that was more of a 1056-like strain?

Yep - let her ride

Notty is a good sub. juice is the same darn thing, so don’t expect different results

Brewinspector’s commonly argued point is too pessimistic. You certainly can have a house mixed culture, although there will be drift. If you have 100 strains in there, it would take MANY generations to dwindle down to 1. Really any method you’ve mentioned is fine. Once you have your house...

Rack half onto the peaches and bottle or keg the other half!

Download bru’n water - surely someone has posted a tutorial online. Pretty easy to use. But it sounds like your still learning about water chemistry - the easiest method would be to use RO or distilled water and five star brand 5.2 mash treatment (follow their directions)

Their cans have some conditioning yeast in them - not sure what yeast they use though

They used to. Now, they are cork and caging their non-pasteurized beers (source - sour hour interview with Lauren)

To be safe, yes - keep them cold. However I’m wondering... you said you “may have” added too much sugar. Is that just because they’re already carbed, or because you think you messed up your calculation or weighing? I ask because if it’s just the former, then they may have reached their peak carb...

Sounds like a plan!

Just add the dry hops at the same time as the yeast (aka “day 0”). To make it even better, repeat this process on day 5 or so!

I would keg before you leave - don’t want it on the dry hops too long. Put the keg in the fridge at 15 PSI and it should be pretty carbed by the time you get home 76 is too warm, FYI. Won’t become infected as a result, but might not taste as good as if it was fermented at 66

I saw a presentation by Pattie Aron of BSG/Rahr at NHC in Minneapolis - she presented on the science of IBUs - and she presented some evidence that may shed some nuance into the issue of lacto's "IBU intolerance." Correct me if I'm wrong, but you characterize lacto as "IBU intolerant." However...

155 for about an hour Typically use wheat malt, but use flaked on occasion - can’t remember for sure on this one

Doubt it’s contamination - think it’s just good old fashioned oxidation. Fascinating that NEIPA color can turn so drastically given the right conditions.

This has got to be the most stark color change I’ve ever witnessed in a NEIPA. This is what the beer looked like coming out of the keg after about 3 weeks (glass on right us latest batch, glass on left is 10 days older batch). This is what the NEIPA yeast harvest / beer looks like in the...

This could totally work if you do it right. Peaches or mangos (or passion fruit) work well with tropical flavored hops (mosaic, citra, etc.) - raspberries could be more challenging but the new Enigma variety is said to impart raspberry flavors. White Grapes would go well with white wine tasting...

Excited to hear the results!

Probably better to brew a 100% brett beer and blend it with the golden sour at this point

White labs has a disappointingly low cell count, as you mentioned. But wyeast is about 80 billion!