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Instead of souring in kettle I soured in fermentor with no boiling. I made a lacto starter for 4-5 days with a handful of uncrushed grain and some DME in a mason jar. This was 4 months ago so I can't remember my exact amounts. I threw .5-1oz of hops into the mash. Mash/sparge like normal...

I had to use a blow off on a 3 month old pack @ 72 degrees. It took about 36 hours to get going before there was much activity.

It's looking looking good I dig the LEDs. I had always planned on adding LEDs but haven't gotten around to it. I figured you had finished the build once the PMs on reddit stopped rolling in. What are you planning on doing for the bar top?

Live in GA, brew year round. Never had an issue with pollen.

The post mash Hot Scotchy.

I agree that a triple is a bit ambitious on an untested all grain setup. I would go with a very simple and cheap beer like a wheat just so you can make mistakes and get an idea of your efficiency.

I brewed that recipe over a month ago and it's almost done lagering. Like the other guys have said you will need to find the 2-step setting in beersmith and that will calc your water for you. The first step i used a mash ratio of .75 or .85 and the next step bumped it up to around 1.25 or so...

I use a couple drops of fermcap in each of my starters. I've been using the same batch of 1056 for months, ~6 batches so far. Usually put 1 drop into starter boil then another if it looks like it will overflow my flask. Haven't had any issues whatsoever with slow/poor fermentations. I have a...