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100 grams per 1 liter gets you 1.040 starter wort so it scales nicely

You definitely should be ok with the extra wheat. IIRC Wheat DME is made up of 50/50 wheat/pils malt

I have the 32oz (actually 36oz) model and use it to take beer down to our pool. Works great as I don't even worry about bringing a cooler

The Spike Brewing 1BBL system is 8k when you include the table and chiller so I would think it would be in that range. I'm definitely interested to see what they come out with.

In for the win

I've never used basil but I have used strawberries in a wheat beer. Pureed them in a sanitized Ninja blender and then put them into paint strainer bags and "dry hopped" with the strawberries for 2 or 3 days. IIRC I used 1#/gallon

My method listed above is probably simpler than trying to blend to get your desired acidity. IIRC I usually try to hit a pH of 3.68 pre fermentation kettle sour and it gives a tartness that is super drinkable. Best part is that with OYL 605 you can achieve this in 18-24 hours depending on your...

My recipe for a basic kettle sour berlinner which I developed for a brewery 50% Pils 50% White Wheat 1oz Hallertau @ 15 min OYL 605 Lacto Blend US-05 Mash and sparge as usual, chill to around 100* cover and attempt to keep above 90* for roughly 18 hours or until desired pH is reached. I...

Not a session IPA but my summer/tailgating beer: 6# pils 1.25# Munich .5 # Carapils 7g Coriander at 5 min Any hops I have to get to roughly 14 IBU Yeast: Wyeast 3522 @ 68* OG: 1.040 FG: 1.008 ABV: 4.2% Mash high and keep the fermentation temperature at 68* or lower and it leaves a nice low...

What lacto blend are you using? I have found that OYL 605 doesn't need a starter and will sour to my desired pH in under 24 hours at 95-105

Glad to see things are working out well, over in Europe you should be able to get Swansons Probiotic tablet (L. Planatarium). Pretty sure it's 1 tablet per gallon and that should get you to 3.5-3.6 in about 24 hours. This is the strain that I use, via Omega Yeast, and it works great, 18-24...

I've always used OYL 605 for my kettle sours and I can get down to the mid 3.6's in 18-20 hours. I've never done a starter with it, even using just one packet on 10 gallon batches. Works great and leaves a little lemon/citrus flavor in my opinion

You shouldn't need glassware dedicated to brett as glass is impervious. What I would recommend is having airlocks/stoppers dedicated to brett as the plastic could potentially harbor some of the brett.

WLP500 is White Labs Trappist (Chimay) and is a liquid yeast. If your LHBS carries Wyeast it is 1214 Trappist. I have used both and had great results. If possible I would do a starter but if not possible 2 vials/smack packs should do the trick. Most calculators will tell you that you need 3...

This looks like a tripel recipe as opposed to a quad... not a problem but that's what it is. I would replace the caramunich for munich 10. The majority of your flavor will come from yeast choice. I get a bright fruit sweetness flavor from WLP500, more dark fruit sweetness from 530, and more...

I've used both and prefer Amarillo but you can't really go wrong with either one.

I typically mash at 148*-149* for my Belgians. I have never used any Mangrove Jack yeasts but with most of them I get down to 1.008-1.012 depending on my OG and sugar percentage (10-15%)

I wouldn't use any type of garden hose. When helping a startup brewery we had garden hose tasting off flavors in pilot batches. Once the brewery hoses came in the problem was solved. "Drinking water safe" does not mean free from garden hose flavor

Congrats on the new addition. I recently had my first and I have found that I generally just drink more slowly than I did before (45mins to an hour for a pint). I've only brewed once since my son was born and my biggest issue was that my "brew partner" became needy at the most inopportune...

For my IPA's with US-05 I usually ferment at 68*F/20*C with no d-rest. Dry hop at fermentation temp and then cold crash