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Plan: 1) run off 3.5gal for gose and dilute 2) hopstand a small amount of Apollo, then split to 2 hopstands: 1 Eukanot, other El Dorado. last batch mash: 14 gal in, 12 gal out, +1gal sparge this batch plan: ~15 gal in, 12.5 gal out, +4gal sparge = 16.5, minus .5 boiloff, minus 3.5 for gose (before dilution) = 12.5? 90 min SG: 1.057 Pulled and sparged at 120 minutes. Sparging with 3gal resulted in 16 gallons collected. Boiled with whirlfloc 15m. Chilled to 160. Ran off 3 gallons for sour, added 1.5 gallons RO water, one cup good belly pomegranate from jug, measured 1.040 at pH of ? Whirlpool 1 oz Apollo at 160 f for 20 minutes. Ran off 6 gallons into bucket with 3 oz equinox 155F Whirlpool 6 gallons in kettle with 3 oz El Dorado at 155F 30 min later, chilled to 85F Added second 3oz charges, pitched yeast. Fermentation was slowing majorly at 48 hours, Added second 3-oz dryhop charges to both. No bubbling at 72 hours. Debating kegging, but don't want to introduce O2 while checking gravity, and only 1 day after final dryhop seems way too soon? Maybe seal and crash to 55F then keg tomorrow, day4 -- taste and measure at that point (using 0.1g KMeta) and decide if it needs to sit in the keg for a while or chill immediately? Day 4, very slow bubbling resumed. letting it sit till day5 maybe Day 6: tasted each w/ syringe. Couldn't get clear refractometer reading, was blurry across a 10 gravity range, maybe because of the turbidity? Eukanot slow-chill (meeting with Keeley had interrupted brewing) more bitter. ElDorado quick-chill was good, not bitter. Capped and chilled to 57 overnight to drop hops. Day 7: plugged and swapped out to chill Eukanot bucket. Kegged ElDorado with steel siphon in moderately purged keg w/ 0.14g KMeta, full 5gal, well-purged after fill. 1.005 FG. ~3 inches trub left behind. Kegged Eukanot next day and force carbed, again 0.1g KMeta. got the full 5gal in keg. Sensory: Both seem to be missing the WLP644 fruit nose, although it seemed present during 75F fermentation. Neither as good as the prior batch, possibly due to old hops (2017 freezer stored). ElDorado is smoother, has the candy-ish flavor. Eukanot is much more bitter and dank-herbal-DIPA, maybe due to the slower chill? Sour: pH measured 3 at 1 weeks, but not sure if accurate based on sensory. dry hopped with mosaic Cryohop for 2 weeks. Kegged on 8/8/21, 4.5gal, FG 1.006, didn't seem too sour still. very fruity taste and nose.