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I use Centennial in my house IPA and Columbus/CTZ in my NEIPAs. Honestly, I don't think it really matters much for the 60 min bittering charge so I think you are good with either

I am pretty sure that they now offer turnkey systems for homebrewers starting at 10 gallon kettles. Not 100% sure exactly what all is included as they want you to contact them to build it out. Pricing seemed competitive if not better than Spike

I have used the 36oz stainless bottle from RTIC with good success. My parents use the half gallon and gallon for getting beer from a local brewpub on the weekends.

You definitely want to overpitch slightly when working in low pH environments. Another thing you could do is sour some starter wort so that the yeast can get acclimated to the lower pH environment. There was an episode of the Sour Hour (ep. 32/33) where they are talking about acid shock when...

Nope, I have a wild strain from the flower of a magnolia tree in my front yard and it produced a nice belgian type strain. Works great as a base for my sour beers where I can add other blends to create unique profiles

According to the Milk the Funk Wiki it says 2-3 pounds/gallon. Doesn't list a time frame but I would think 6 weeks would be plenty. I would advise that you take gravity readings to make sure that gravity has stabilized if there ends up being something funky and wild on the skins

Nice job. I did the same thing last year with a flower from the magnolia tree in my front yard. I get nice Belgian/Saison notes of floral and light spice. It has produced some nice beers for me and I am not experimenting using it as my base Sacc strain with sour beers

I use a sharpie

This is what I do since I code all my caps so that I know what beer it is. Most competitions should allow this.

They typically do direct sales once a quarter, usually open for "presale" for a week or so and then they are shipped out later that month. I think they just did one recently so it will be mid summer (I believe it was late July last year) before the next round.

Every yeast has its own pH tolerance. I have US-05 successfully in the past and I have heard others have had great success with the various Sacc Trois variants (wlp 644, Imperial Citrus, etc). Brett also has a lower pH tolerance so you could primary with that as well for something slightly...

Lactose and vanilla should work well in there. I personally use Crisp Pale Chocolate in my stout's. Lots of flavor with less bitterness. I also just throw all my hops in at the beginning of the boil.

This is what I do as well. 10# sacks are great for my base grain as they store nicely and it keeps a minimal amount of grain open at any given time. I will still use my LHBS for specialty grains if I decide to brew something different between my bulk grain purchases.

That is correct. I then use Brewers Friend or Beersmith to make the calculation

Cleaning out my brewing closet and came across a bunch of refractometers I had picked up when I was looking at opening a LHBS a couple years ago. Looking to get rid of them. $35 on Amazon Prime, I'll send them out for $25 (shipping included). Let me know if you have any questions. Product...

This is my solution when I want to travel with kegs. Took some excess plywood I had laying around and built an enclosure. Painted the inside with "liquid rubber" (a cheaper flexseal). I later added an insulation panel. If I were to to do it all over again I would make it a touch bigger as...

keg box

I'm a big fan of ordering grain from Morebeer. Honestly, I like having my grain in 10# bags as opposed to a 50# sack, much easier to manage. Free 2 day shipping is pretty nice as well.

I've had good success with OYL 605 (L. Plantarum) starting at ~100* and then letting it free fall; I am generally in the 3.7 range within 18 hours

Correct. Next time I brew it I will probably add Gigayeast Tart Cherry Brett or Cherry Sour Funk (although my IBUs will keep the Lacto from souriing) just to add some more complexity. Potentially could also put some Pedio into the mix to get real sourness