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I prove out the guess work in this thread. I followed the directions..mostly. Zero off flavors in my samples. https://www.homebrewtalk.com/f127/wyeast-3203-pc-de-bom-sour-blend-impressions-487911/#post6324593

So this is a brand new yeast that came out over a month ago. Not much info so I gathered what I could, mostly from the PC sour thread there. It's a good start but I found through actually using it there is some inaccuracies at least in my experience. I did a 12 US gallon batch. Made a custom...

I think that was part of the problem, the bad attitude was over carbed and perhaps the key keg doesnt take kindly to it compared to stainless kegs as an over carbed stainless keg I just vent the pressure and it will pour well regardless of being over carbed. I went to key keg for support and...

Still foam...piece of ****.. I can see the foam coming right out of the line from the begining. I think its the keg or system and not the tap or line.

I think your right as this was my thought too. There is a plastic seal you breech, and I'm thinking that plastic creates cavitatation when dispensing. I will try a longer line. I left it for a few more days so I will try it tonight.

I have Corney kegs and sanky kegs. Key kegs are entirely different and do not follow conventional rules. The Co2 doesn't even come in contact with the beer ever. Co2 compresses in the outer liner between the housing and the bag. The beer is not over carbed unless it was over carbed before I got...

5 feet.

I'm in Canada and I bought a key keg of "Bad attitude Hobo IPA" from Sweden. Great beer by the way, kind of like the red laginitas with a slightly different character. I bought it 4 days ago and the thing pours 100% foam. I have had it in my keg bridge at cool temps, 4-6 degrees Celsius...

I actually would'nt drop the honey malt from the recipe. I use it often, its more agressive when the beer is young but rounds out after the second "aging week" nicely. I use lactose occasionaly and found I got better results with more than 4oz per 5 gallons, 6 would be safe. One thing with...

I use distilled water for my starsan. Does anyone find that left over starsan actually improves the beer? I have a few instances where I acidently sucked in the starsan from moving my carboy with the blow off connected. I wonder if it alters the PH just that little bit which alters it to...

Here is the suggested recipe from your link. One thing is Lost coast says they use Humbolt herbs in great white... unless the chamomile and coriander come from the humbolt herb store.. When I look at the AG version of this it would be different. With the wheat I'm not sure why this recipe...

After brewing a few more wits im almost positive the actual gran bill has a generous amount of flaked wheat vs any red wheat. And I wouldnt use brewers sour peel either.

5 weeks is too long for this style imo. 2.5-3 is perfect w/liquid yeast, starter preferred though. Its better young I find.

One important thing I forgot to mention. In the past I have tried variations of german or bavarian malts, paired with US malts and its never the same compared to using the pure german/bav malts, even in small quantities the US malts screwed up the style. This is the cascade hefe by schneider...

Like the OP I am pursuing a well tuned hefe. Starter vs none. I go with none, on the suggested theory of the added stress on the yeast creates more esters. 3068 is a very strong/active yeast and will attenuate to high end of the att scale or higher even. I only use German malts, wheat and...

I have a bunch of non stream line hops. I just used german hal/opal in a witbier. Just some comments to some of the previous suggestions and spome of my own. Ahtanum - This is my #1 reccomendation for trying something new. I made a pale ale with this one and was very happy with the...

I built this and used it yesterday and it totally worked 100% for me. I was tapping from the keg tap to bottle before and it was very inconsistent carb in the bottles from fine to slightly flat. I find this method with stopper and all produces less foam when filling and I my bottles were...

Where did you get the grain bill from? I'm surprised to see the red wheat as well as the acidic malt. Between the sour malt and sour orange, to me the original beer never tasted sour by any means.

Let us know how it turns out. I plan on making a rye beer in the next 2 months.

That's CO2 burn. The CO2 layer created by the yeast is what burned your nostrils. Sinff a charged corney keg and it will do the same thing.