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I'd read the reviews of Cryo-hops before using. It's recommended to use the lupulin heavy product during whirlpool or dry hop and not in the boil.

Much of the flavor of a good farmhouse ale (this is a horrible term by the way) is yeast and non-barley grain driven. As such, I would use a decent proportion of wheat in your grist. Rye and/or spelt can add some interesting "rustic" flavors as well. The hop profile above is totally new world...

As stated earlier, dry hop near the end of fermentation. If you dry hop at the beginning much of the aroma will be "scrubbed" out/ lost during fermentation. While this is a common method for NEIPA's, it's not ideal to ONLY dry hop near the beginning of the ferment. This also leads to hop haze. I...

Yeah, Citra is strong citrus. No lime, but plenty of lemon, orange, and possibly grapefruit. For a lemon-lime beer I think it's a pretty obvious choice.

Coconut? I get some dill from Sorachi, but not coconut. I know this is obvious, but why not use Citra?

I'd add some whirlpool hops to the saison. I'm also not a fan of Belle Saison (unless you have no access to liquid yeast). White labs, Wyeast, and The Yeast Bay have tons of amazing Saison yeasts available. My saison recipes typically have some oats for mouthfeel when the yeast is highly...

I believe Mike Tonsmiere wrote a BYO article a few years ago about sour dark beer recipe considerations. At a minimum, check out his bog and book as he has several sour dark beer recipes: https://www.themadfermentationist.com/

Another thing to keep in mind, dried fruit producers often add oils to keep the fruit from sticking to each other. It's good practice to rinse them off before using to wash the oils off (see latest Tonsmeire post: https://www.themadfermentationist.com/2017/12/cherry-wine-flanders-red-recipe.html)

I tried it once, not crazy about the results. Slightly cider-like, which may have been infection or low-carbonation related. I kinda screwed up this batch. I'll need to use it on a few more beers. Others have used it to great effect. I also need to use it at 30C+.

Ah, I missed your statement about using 50/50 pale/pilsner and few hops. In the future, leave out the US-05. This is the likely culprit for little/no sour/funk.

It's a bit hard to give advice without knowing what the base recipe was. If you have access to commercially available mixed culture beers, it's typically a good idea to throw some dregs into underperforming sours (most people correct for this at the 3-6 month mark, not 15). Jolly Pumpkin, most...

MTF has a dedicated subset of members with pretty extensive scientific backgrounds (I'm a bio lecturer myself), as well as professional brewers with loads of experience. While there is plenty of disagreement about some things, topics that are archived onto the wiki tend to be pretty reliable...

Yeah, for most beers, you're 100% right. However, for super hoppy beers using certain hop varietals, reports of grassy off-flavors within a few days are not uncommon. Given his initial complaint (grassy flavor), the most likely culprit is dry hopping time. I'm not saying everyone should do 48hr...

The issue is likely time. You do not need 4 days to extract the hop oils, and in that time, you're picking up a lot of the vegetal off-flavors from the hops. I normally dry hop for two days- start at ferm temp, and then immediately cold crash. This will pull the hops down to the bottom of the...

Yeah, just use IBS pills. Super easy. I'd use 4-5 pills in a 20l batch, or 2 pills in a 1l starter. These are two good resources on kettle souring: http://www.milkthefunk.com/wiki/Wort_Souring http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

I'd scrap that recipe all together. If you want a lot of hoppy aroma, you should dry-hop like crazy. I'd actually do three additions: 30g at 15min. boil 30g in the whirlpool (70-75C) 30g dry hop after fermentation ends or ~10 days

I would just try to limit any airflow to the yeast stick. I'd just brew like normal, boil the stick before using (preferably in your wort) and throw it in with the fermenting beer. Once you rack off the beer to bottles/kegs, fish out your yeast stick/ring and put it in a very dry place, with...

Yeah, it looks like someone accidentally put some dark malts into your grain bill. BUT, keep in mind that NEIPA's are super-sensitive to oxidation. A little bit of oxidation can turn a NEIPA fairly dark (but I've never seen one that dark). If you have kegging equipment, I'd recommend only...

Yes, long secondary and checking to make sure your gravity is stable for 1+ month is a good idea. You could also keg and avoid bottling. I suspect that these yeast rings are most useful with super-weirdly-flocculant yeasts like Kveik. How these yeast rings have so little lacto/brett...

Yeah, I sent him an email. The dude called me a couple of hours later. Wow, talk about customer service! It sounds like this order was so successful, they'll try to bring in more in the near-ish future. He didn't hear of any demand for the di-bittered cryo-hops, so he'll probably just...