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60 or 90. A few 120's for big beers. Occasionally a 45 if I'm trying to speed things up.

I'm tired of the old blue tooth probes I have (not inkbird). I'd love to try the wifi models. Thanks

If you're worried about it, mix in some rice hulls. Although that being said, the last time I bought rice hulls I was shocked at how much they cost per pound.

Also, if you have an Ace/True Value style hardware store near by, they carry pressure cooker gaskets and plugs on the shelf.

With the smoke wheat your style is one of the smoked categories. A German Rauchbier's a lager, but that typically does not use smoked wheat. The rest of the recipe fits. A Piwo Grodziske, uses smoke wheat, though usually very low gravity and an ale. It sounds interesting. Let us know how it...

Kegged a czech lager and an Classic American Pils yesterday. Didn't clean the fermenters as I was thinking of brewing something to dump onto the yeast cake(s). It's a little hot out here in TN, and being an outdoor brewer, I'm also a fair weather brewer. Got several brews on deck, just need to...

1840.25 + 5gal of Czech Premium Pale Lager +5gal of Classic American Pils 1850.25

The FB page also has files for the operating manual.

May be I'll give it another try. I still use a keggle to mash in and really haven't found a decent solution for a mash cap.

Second question. I repitch alot and have never tried to keep the yeast oxygen free. I either repitch right on top of the yeast cake or just scoop out some yeast to save, if it is going to be more that a day or 2. I'll decant the beer off the top in either case the best I can right before pitching.

Is this just basic cling/saran wrap? I tried this once and it imparted plastic notes. Although I was trying to keep the o2 out when making a kettle sour years ago, so maybe the ph reacted with it. I just recently tried some foil as a mash cap, but haven't tested that fest beer, yet. It's...

🤣 Grew up on the stuff. It brings back great memories. Another beer is Bir Bintang.

At this point let it sit at 63. Test it when you get home and let us know.

San Miguel, not the export. Cheap, plentiful and good.

I agree with @Bramling Cross, c-40 no more than a 1/2 lbs. Vienna, Munich, MO all nice, but I find the hops walk all over them. If you have some small odd amounts of these sitting around, use them up. I'm on my third version of a sessionable (sub-5%) and the last version was really nice. I think...

Cleaned 5 kegs from a festival on Saturday. Kegged 10-gal of Festbier.

1740.5 +10-gal of Festbeir 1750.5

My brew day last week, I did a double bratch. The first, was fly sparge. The second was my first time doing full volume (with recir). Only lost a little over 10% on the efficiency, but was hoping to pick up some time, since a double brew day can get long. Took me 25-minutes to bring to a boil...

Anyone got a descent Italian Pils recipe?

I agree with this. I'm not sure it would even effect your gravity calculations, as your boil off rate isn't going to change. Unless you mean you won't be able to accurately get a preboil reading if fly sparging.