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Why do you need hard data on the flow resistance of the EVA Barrier? Just run a line a little longer than you expect you'll need and then trim it until it's right. You'll waste a few feet, but the stuff is so cheap who cares? It's not like you don't make tweaks to calculated line length for...

Yes, those same flow control QDs (bought from Williams). I went that route with my kegerator instead of FC faucets. They are awesome, but they do impose some additional restrictions, which is only a problem if you need to run really long lines (like storage in the basement with serving...

Ah, I see where you got that then. But in reality, I don't think anybody is using 6mm for beer lines with EVA, everyone I've talked to are using 4mm (a tough but doable fit on 1/4" barb) or 5mm (the recommended size for 1/4" barb). My point is with the OP worried about how to stash long line...

Not really. I use the 4mm on 1/4" barbs and my beer lines are about 3'6" long. That definitely doesn't fit into the "need much longer coils" theory.

I too use 4mm EVA Barrier lines for my beer and 5mm for gas. The 4mm fits over a 1/4" barb if you soak it in hot water for a few seconds and use something to spread it (I use a nail set). With the 4mm tubing you don't need much length (my beer lines are about 3-3.5 feet long.

I did extract-and-grains for about 15 years (3-4 batches a year). I switched five years ago when I started trying to make classic (and accurate-tasting) German lagers and realized it simply isn't possible to make them well without AG. I brew a lot more these days though (15-20 batches a year)...

Not really if you are using other than RO or DI water. I use a blend of tap and DI and in very pale beers like Pils, I often use 8 oz (which usually equates to about 4% with my volumes).

New England IPL. 95% Pils 5% CaraHell 20 IBU Hallertau Mittelfruh L17 Yeast Dry Hopped with Azacca, Bravo, Citra, and Denali.

It's fine. UNless you dumped like a gallon in.

Pull off all the offending metal parts and give them a good wash in hot PBW. I had metallic flavors from my kegerator when I first installed it using stainless faucets and ball lock QDs. TUrns out there was residue from the manufacturing process. All new SS should be cleaned in hot PBW (BLC and...

Thank you!

Gelatin (if you choose to use it) can be added hot (the small volume of hot liquid will not appreciably increase the temp of 5 gallons of cold beer), but should be added on top of the beer.

There are pros and cons to the fast lager technique - I go more traditional and German-style and as you can see it works great without gelatin. That said, 38F is NOT lagering temp. Lagering temp should be as close to 0C/32F or even lower if your equipment allows. In fact only a week at 30F...

Well, considering you never lagered it, I'm not surprised it hasn't dropped clear. Put it at 30 F for 4 weeks and it'll be beautifully clear. Also, the Weihenstephan strain is not the best flocculator, so it needs patience. Use good, proper procedure, which involves not rushing things, and...

Step 1: Put it in the recycling bin Step 2: Get a stainless steel replacement. Buy once, cry once. Step 3: Enjoy a lifetime of trouble-free, low-maintenance, non-fragile fermenter

German Pils No post-fermentation finings at all.

Märzen

Agree on avoiding secondaries. When I say I add mine at the tail end of fermentation, I personally spund my beers, so that's when I add it. I think Jag75 spunds too, IIRC. But even without that, after high kreusen is a fine time to add.

I haven't used extract, but I made a tincture with 3 vanilla beans and about 4 oz vodka, soaked for a week and added to the fermenter toward the end of fermentation in a vanilla milkshake IPA, and got tons of vanilla flavor. They were quality vanilla beans, not the usual dried up junk you often...

And the beauty of it is, whether your wort is just barely simmering or is jumping out of the kettle with a ludicrous level of vigor, it's still at 212F. For some reason people seem to think a hard boil is getting that liquid hotter, but it isn't because, well, physics and stuff.