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I don't know, man. Kind of wondered the same thing myself. I cut mine a few inches shorter to remove some of the extra slack, and I'm wondering if there is too much tension on the tube now to let it float loosely. Only thing I can think of.

My guess is it isn't floating perfectly, and pulling air from the headspace too. This happens with my torpedo floating dip tube. Towards the end of the pour, seems like the dip tube is no longer in the liquid. I just give it a little shake and it's usually ok.

Please just let this thread die.

You want higher chloride than sulfate. Typically a 2:1 or 3:1.

They are prioritizing deliveries of household necessities, medicines, etc. And also everything listed above probably contributes to it.

But he’s talking about getting to 8%, not making a 14% barleywine

More malt...using more of a pale malt isn't going to make it darker

I wish you the best, but I don't think you're going to get the color you're hoping for with a NEIPA. Probably going to be more brown than anything. You need a lightish/clear base.

yeaaaa, none of this is actually going to happen.

You can literally use anything, but given those options I'd use US05

Please post a picture of your collapsed fermenter next time you do this.

Not sure, but the point isn't to sanitize the oxygen, it's to keep oxygen from coming back in at all.

Did you pull the pressure relief valve at all when changing your pressures?

I think it's like that everywhere. Just doesn't seem to be much of a deal to buy in 'bulk'

congrats! your volume looks quite low, so some top up water would've brought the gravity down closer to your expected numbers.

Have you gotten off flavors in the 3 dozen batches you've done? If not, I think you've already answered your own question.

My 4 year old loves to help with milling and measuring grain. I let her stir the water before there is any heat on. Once the Hellfire is going, I don't really let her around anymore.

I had something similar happen when my first kegerator crapped out and I let the keg sit in the hot garage for a couple months. Most likely an infection.

Don't secondary if you're not bulk aging. That's definitely something that's become unanimous in the last 8 years

I'd be more focused on achieving a specific flavor/style than worrying about if it's orange and hazy. That recipe just doesn't look like it will result in a very good beer, but different strokes for different folks I suppose.