Title says it all looking for both items. Live in IL would like to pick up close to home but would be willing to pay to ship for the right item.
Cheers!
Do you have a bottling bucket? Why not rack your beer on to this solution then bottle? As apposed to dumping sugar solution into a carboy then bottling? Doesn't seem to make a whole lot of sense. Also you may end up losing some of your solution in the yeast cake.
This one has a very nice price point, however not sure how well it works. I am tempted to pick one up to replace my HLT burner with my cheapo turkey fryer burner.
http://www.northernbrewer.com/shop/the-dark-star-burner.html
I like the schedule just not sure how it will pair with the smokiness of the chilies. With Amarillo being real citrusy I dont know if you should swap it with another hop to be more in balance.
I too would bump the wheat if you want a wheat beer. Maybe 50/50 to get a nice hazy wheat beer. This beer otherwise sounds interesting. Also like the name - Friendly Ghost... HA!
Also all peppers heat is in the membrane and not the seeds. Not sure why peeps think that...
I take a gal up to 1.5 gal with about a lb of un-milled 2 row then ferment the other half with normal ale yeast generally Safale US05 then blend back once sour mashed portion is done and tart enough. Never had to worry about any nasties. Blanket the carboy with CO2 to avoid any dumpster/diaper...
I have made 3 berliners all using the uncrushed grain sour mash. All of them turned out fantastic. All 3 times the FG was 1.002 but as time went on the beer dried out more and more making it all kinds of sour (no boil method). I added fruit to the last 2 that adds some sugar to the beer...
Personally using both chips & cubes, I prefer cubes. You can have them on the beer longer & dont have to worry about over oaking. At least as fast as chips. The beer I used chips I used 1oz & had them sit on the chips about 2 weeks & the beer was undrinkable 6 weeks after. Took close to 6 months...