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If you want lemon-lemongrass notes you could try bittering with Sorachi Ace. It's grossly inappropriate if you're brewing to style, but I bet it could make an interesting mix with WLP500 fruitiness. Other than that, I'd suggest noble or noble-derived hops. I've had good results with Mt...

Apparently Orval bottle conditions for only 4 weeks at 15degC (~60F). Your mileage may vary.

Bottle bombs are a known problem with brett refermentation. Ideally, you should bottle in belgian-style bottles and cork them with wire hoods. I guess the secondary is a good option if you aren't set up to cork. But, yeah, it will take a long time.

I would add the culture at bottling, not in secondary. My current best practice for brett-infected belgians is to ferment to completion in primary, then cold-crash in a secondary very close to freezing for a week. Rack to bottling bucket, add the culture, and bottle as usual. Age for at least...

I agree, you don't need a bigger kettle. I brew in an 8 gal. stainless kettle from morebeer. I routinely collect 7 to 7.5 gal of wort and bring it to a full boil with no problems. I had problems with boil-over until I learned two things. First, pay close attention when near or at a boil...

Awesome, awesome recipe. :mug: I subbed 3 oz. Sorachi for the Magnum bittering hops, then used pacman yeast in a cold(ish) ferment @62F. All else same as OP. Sorachi = lemony bliss. I gotta use it to bitter more west coast pale ales. I'm suspecting that altbier yeast might be even...

Yeah, I used to use hop bags with my extract batches. I have a bunch sitting in a drawer somewhere. I guess I developed an idea that hop bags impacted utilization. Now that I check, there's a few threads about utilization in bags...

Hai, All-grain noob here. I upgraded to a Fermentap 8 gal kettle with a ball valve spigot when I switched to AG. It has a copper U-tube to pull wort from the side of the kettle. I used pellet hops for my first couple of batches and was able to whirlpool and runoff into the fermenter with...