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Yep

Seeing as wb-06 is a diastaticus strain, how are you guys stopping it from munching your beer dry? I tried the referenced blend and ended up at 1.005 instead of the targeted 1.015 It also had plenty of Belgian flavors that I did not care for

True...this was bittered with a tad of Columbus for 60, Citra Strata and a dab of Galaxy in both whirlpool and DH. I pitched a tiny bit of the total DH with a few points remaining and then tried the recommendation of crashing before DHing (I have previously never cold crashed in primary)...

My latest batch

His cans do have some of the best total packaged dissolved oxygen levels in the business so it's quite possible. Yeah, Julius has a beautiful color...I find it hard to believe a lighting/camera angle could make it look that color especially considering it's not a dark photo.

It'll fit you just have to tap it with a hammer a bit. I ordered a weldless thermowell from brewhardware

I use a weldless thermowell from brewhardware. I see you're using a rubber stopper and that will work as long as you don't need it to hold any pressure. The gas dip tubes are too short. Did you cut yours?

I've had modded lids with gas and thermowell but recently added the liquid and looking forward to trying it! in case anybody else wants to try this, one thing I found out the hard way is that you will need to cut one of your long liquid dip tubes in order to have something to put the tubing on...

Do you take out the poppet and spring in the keg side too? Otherwise I would think you'd have the same problem.

That's right about where I am at

10.8 SRM? That seems high right?

I stumbled across this while perusing the Spike site and hadn't seen it before. Nice summary of dry hop temperatures from YCH https://spikebrewing.com/blogs/ask-a-pro/dry-hop-temperatures

Revisiting the idea of krausening instead of spunding, I would think that it would defeat the purpose of dropping the yeast prior to dry hopping right?

Happy birthday For those that are soft crashing prior to dry hopping, no issues with diacetyl due to hop creep?

Until you get comfortable with the rest of your processes, I would not use harvested yeast as you'd be taking a risk with the biggest factor in the quality of your beer.

I smell a skunk...

Good looking color. What was the grist?

I was referring to during suck back but I didn't don't know mylars have a one way valve and are essentially flat... That makes sense

Isn't there air in the balloon prior to attaching it to the fermenter? Without purging the balloon somehow I think it's still introducing some o2. Obviously better than nothing but worth noting unless I'm missing something

It's good practice for the stability of all beer