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Go for it. Brulosophy did an experiment where they subbed out CaraPils for 2-row and no one noticed the difference

I love Columbus. The only thing I would change is I would use US-05 or WLP090 since you're doing a west coast style IPA. Also be sure to use some CaSO4 in the water

I made my last dunkelweizen with smoked malt, so it became a rauchdunkelweizen? Not to style obviously, but its really good. Grain bill was: 51.5% Red Wheat 39.6% Smoked malt (weyermann) 5% CaraAroma 130L 2.4% CaraMunich 60L 1.6% Pale Chocolate OG: 1.054 FG: 1.009 WLP300 for yeast, pitched...

Its a work of art

After the sacc. fermentation the gravity was 1.007 (2 months ago). I tested the gravity about a month ago and it was down to 1.003. I'm due to test it again but the pellicle just showed up a week or two ago. I feel bad breaking up such a nice pellicle that just formed. I did taste it at each...

This is from my brett saison. I really want to bottle but this pellicle appeared a couple weeks ago.

Boil hop additions are often described in the time added and IBU contribution. For dry hops, its described as the ratio of pounds/bbl. That way its scale-able to other systems

Grist looks awesome. The hops look good too, but missing that spicy/dank of some Columbus or Chinook

Something like this should satisfy: https://growlermag.com/homebrew-recipe-brockengespenst-alt/ Since you have perle hops, something like .8-1oz @ 60 and then .5oz @ 15 If you can't get spelt, just use wheat malt

Chalk doesn't dissolve well so that's not recommended, but baking soda does. The issue with baking soda is it adds sodium and can make the beer taste salty, like a gose. I personally have made a gose with 250 ppm of sodium, and it didn't really pop out at me as tasting salty. So I would say that...

I would avoid heating the juice. Save it for the cold side.

Go for it. I did a 2 Hearted clone where I used some amarillo along with the main centennial hops. Turned out awesome.

I recently added a pound of tamarind paste to 2.5 gallons of Kolsch. I didn't realize this would happen, but it made the beer very sour! Tamarind has a lot of tartaric acid in it and also gives a citrus element. I used 1lb of paste, the package looked remotely like this...

S-33 isn't a saison yeast. It appears Belgian, but then it says it has a neutral flavor?? I would skip that for sure and get a real saison yeast. Wyeast 3711 and 3724 are popular choice. If you like dry yeast there is Belle Saison, which is fairly similar to 3711. Since you are looking to add...

I just wanted to update this thread. The beer turned out AWESOME. It is super fruity and drinks like some kind of tropical fruit hop juice. I stayed pretty close to the original recipe. It is fairly sour, but I would like it to be a little more sour. The final pH was 3.66. Here is my updated...

http://www.austinhomebrew.com/All-Grain-One-Gallon-Recipe-Kits_c_324.html

I'm not sure what the threshold is, but I've used 5-7 mL in a 5 gallon batch many times with no issues

You could buy more basemalt. It would dilute the dark malt % and give you a stronger beer

Yea that's a lot. I typically shoot for about 10%, with 12% being an upper limit. Although I've seen people use 15% before

Update on previous post: I pitched the yeast at 58Fand fermented it between 57-59F for 3 days, where I then let it rise to 65F. It took longer than my ales typically take. I think it finally stopped after about 7 days, but I gave it another 3 just to be sure. I conditioned it at 50F for 3 days...