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I planed to make mine with 100% viking oak smoked wheat, but I had poor efficiency and had to add 8oz of wheat dme to a 10 gallon batch to get my OG to 1.028, it finished at 1.08 for a 2.6% ABV beer. I bittered to 30ibus with a 60 and 30 minute addition of sterling and used wlp29 kolsch yeast...

I'm surprised they broke where they did. I found them finicky at low psi, and I dislike that they used 1/4 tubing which made them problematic to integrate with with 5/16 Eva tubing. The old ones, I believe we're originally for RO water systems which is why they used 1/4 inch tubing. I hope...

Which in-line regulators are you referring to, the one like the blow tie with the integrated gauge? If so I'm sure you have a good idea where the leak may be. I have the older styled one, which I pretty happy with.

Be sure the PIDs you go with have manual control. The one you linked to in your original post, mypin TA4, does not. You will need manual control if you intend to use the PID for boiling.

As Elric stated, I would submerge my connections under water with the valve under pressure to check for leaks. I have the blow tie without the integrated gauge and haven't had any issues. I've seen reviews of the new valve with the built on gauges leaking around the gauge. I know the old...

I usually ferment this yeast around 60f and haven't had any late starts or flavor issues. Many ferment this yeast at a much higher temp, take a look for the warm fermented lager thread on this forum. I think a large yeast starter would have been advantageous, especially at lower Temps. Let us...

I'd like a code

I have had good results adding latic acid to the finished beer. It gives you a lot of flexibility in dialing in your acidity. Using acidmalt would be the least attractive option to me to use.

I have both of those cappers. The plastic one had trouble with bottles that had a large lip. It worked well until it broke. The metal one, as hout17 mentioned, does leave a round indent on the cap. The metal capper I have also won't fit bottles with a thick neck. My metal capper may be slighly...

I throw mine in the blender for a few seconds, then you just have to wait for the foam to settle.

Rye IPA with a side of sourdough.

I like San Diego, ferments fast and clean, good attenuation. Whitelabs suggests a limited fermentation temp range, I have always stayed in the in range and had good results.

Me

I could use one.

I found that dry hopping during active fermentation does change the character of the dry hops, it seems more fruity and softer then when I dry hop on a crashed beer. My biggest concern is O2 exposure when dry hopping, adding after fermentation increases my fear. I haven't had any issues with...

I ferment and spund in corny kegs. I ferment in a keg and have the gas post from my fermentation keg attached to the beverage side of a clean and sanitized keg, on the gas side of the serving keg i have my blow off tube or spunding valve attached. This purges my serving keg of practically all...

I have had these for a few years now and have been relatively happy with them. These are the only faucets I have had, so I have nothing else to compare them to. To be critical, they can stick a bit if they aren't used often. I don't care for the plastic inserts at the spout. I occasionally use...

I use to use beersmith 2 and the mobile app for beersmith 2. The problem I had was that you could only sync your cloud recipes, there is no sync for inventory. I also used bru'n water for my water calculations. I switched to brewfather about a year ago and like it. I like the interface much more...

2.6% GrodziskieIMG_20191020_200310 by jwa120 posted Oct 21, 2019 at 1:35 AM