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The top of the tower should be removable. Take that off and check out the nut that is on the inside that is holding the shank to the tower. If you have a wrench that fits it, have at it. If not, you can buy one. Some of them are sold as faucet/shank combo wrenches.

Yeah HD lines are a no-go. I also don't think they are food grade. You definitely need a high quality beverage line. What is your serving temperature? I still think it is likely that you may have also over-carbonated. Try pulling the pressure release valve a few times over the course of a...

What is your serving PSI? You likely over-carbonated the kegs if you set them to 30 psi and let them sit for many days (how many days is many?) Are you using a kegerator or a keezer? If a kegerator, do you have a tower chiller? 3/16" or 1/4" are the common beer line tubing dimensions. Either...

Malted wheat (used in weissbiers and wits) is a malted adjunct and is a cloud inducing malted adjunct, just because it is unmalted it is wrong to use in a recipe? From BYO: "Oats are low in starch, high in oil and protein and extremely high in beta glucans. As a result, they are not used as...

LOLOLOL. Can't make this stuff up!! :mug:

Looks like Leesburg, VA. I must have driven right by it the other weekend heading out to some wineries and Adroit Theory. Damn.

How's it taste? I have a pound of simcoe I have thought about using for this.

That's how I do it. I also do that with some Wits and Weissbiers as I like what the sediment adds.

I vote more time. Beer to beer it will differ in the time to fully carbonate at a steady pressure like that.

Bottled today with a half pack of EC-118 and 4.3oz sugar. Can't wait!!! The sample from what was left in the bottling bucket was excellent.

I think it would be.

I would go for it. I used three pounds and the flavor from the gravity samples is great.

I have this meter and have used it for a Gose and one other subsequent brew. I love it and after a few weeks storage I went to calibrate it was still spot on.

Beersmith does for both of those I believe.

I add my first round of dry hops at fairly high krausen and then the second round when fermentation is slowing down. Google biotransformation in dry hopping. I think dry hopping at high krausen helps maintain the haze and juiciness which is the goal of this style.

Tired Hands was a great stop outside Philly on a day trip. Highly recommend that. In DC, I second Right Proper. They make some great stuff. Bluejacket near Nat's Park is great for lunch and some brews. As a beer bar, Birch and Barley on 14th St. in DC probably has the best selection or local...

Thanks for the feedback. I did follow the fermentation schedule for the most part and broughtt he beer up slightly over 80 and then set the controller for 78-79F. After the krausen dropped it cleared very quickly and was surprised how clear the gravity sample way. Sounds like I should be good to...

I'm at a bit of a fork in the road and could use some advice. My gravity is down to 1.016-1.017 after almost two weeks (OG 1.091). I under-pitched a bit, but knew that going in and also used just short of a 1lb. of extract to hit my OG (grain crush issue). I am willing to bottle this thing...

Do you leave on the yeast cake when you bring the temp back down after fermentation is done (if you did do that?). I would really like to avoid secondary if I can leave it on the yeast cake for 3-4 weeks more and then bottle.

Yep, only juice and it was store bought, not fresh squeezed. Overlooked that detail when preparing for the brew day and ended up scrambling to find anything blood orange.