Hi, I am planning to brew a kettle-soured dry-hopped beer, sort of like Four Winds Nectarous or Bellwoods Jelly King (or perhaps like a non-BA Wicked Weed Amorous). Two questions: 1) Do you think a grain bill of 50% wheat and 50% pale malt (besides the bit of acidulated) is a good idea or should I drop the wheat? 2) Ideas on whether to hop before dry-hop at all or just whirlpool? Does anybody know if such brews are hopped before dry-hop at all/to what degree? Thanks!