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Thanks!

I brewed my first all grain 'Pliny the Elder' yesterday and things went great as I ended up with an OG of 1.072. For the 5 gallons that went into the fermenter, I pitched two packages of White labs WLP001 as I thought certainly two would be enough since I have only pitched one package of WLP001...

Curious as to how many cycles of fresh water you run through it to ensure that the PBW is rinsed out? Or any other method you have to rinse the PBW out?

Thanks!, Just when I thought I had an original question! :)

I did a no oxygen direct transfer to the keg, and this time of year, I'm a bit slow drinking it. It's in my kegerator at 37 degrees.

"Top of coil (where the hose gets attached) is a good 6" or so under the top of the kettle." I know, right? Why on earth would they have designed it this way?

I do this also and just leave Star San in the line until I'm ready to connect the new keg. Is there anything wrong with doing that?

You really don't need to spend a lot of money to do closed transfers. Having already had a corny keg, it only cost me about $40. Believe me, and others here, the quality of your beer will go up significantly. Turning your Fermonster into a complete closed transfer system for cheap!

I had the stupid o-ring issue also on a tank I used. I didn't notice it and used a nylon washer also. I went downstairs to where my kegerator is located and it sounded like a spaceship ready to launch. Most Co2 was gone. Why would a company mess-up a perfectly simple and effective nylon...

Don't worry about that! Home brew is like some other things in life. The worst you've ever had is pretty darn good!

I just did a FG measurement of my first Kolsch fermented with White Labs WLP-029. My OG was 1.048 and FG 1.006. Both measurements were with a hydrometer at 68F. If it is over attenuated, how will it affect the taste?

Spot on. From my observations, you just described the difference between the Russian way of making things versus the American way of making things (generally speaking, of course).

I have what might be a dumb question, but when you buy the flaked corn and rice, do you mill it or throw it in "un-milled" as is?

Yes, I've noticed the temperature that the unit displays is, at best, an estimate. I use a digital probe to get the correct temperatures.

Good question. Maybe pressure? I haven't tried that process yet, but I will say, I just did a recipe that I have done many times without dry hopping, and this time, I dry hopped for the last 3 days before kegging. I opened the carboy while pumping in some Co2, and I tossed in 2 oz of Cascade...

I'm in Leesburg too and use the same company. $25 for 5 lbs, ouch! Do you know if it is food grade? I guess I need to review the past threads on this subject and make a determination if that matters to me. I'm sure I'll have the same clarity as I had after reading all the secondary, no...

I had no idea someone on here had already tried this. I'm glad to hear it was successful. I plan to try it next time I dry hop. My plan was put a large washer in a small zip bag and put it inside the small muslin bag containing the hops. I plan to use one of these magnets on the outside of...

Me too.

Still having issues. For one, the chute doesn't want to stay attached since the two screws and nuts that hold it on aren't strong enough, apparently. (I'm a mechanic, so I know how to tighten bolts and nuts!) Also, if I carefully set the gap to say .035, by the time I'm done milling, it has...