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Yep, that's pretty on point for mine. Mine comes out of the lid vs. the pot so that I could still do 10 gallon BIAB batches, so another $20 or so for a TC elbow and a I used a flat solder TC flange since the lid is closer to "flat". An absolute no brainer modification though, I'd spend 2x that...

You should just play it safe and send it over to me... :)

Years, maybe decades... I was in Detroit last week. Twice, and both ends of the spectrum - Downtown and the hood. Can't wait to get back to being able to hit Corktown and then a game. I'm sure both Pittsburgh and Cleveland have lovely downtown areas now too, and deplorable hoods. My original...

Nice! Looks tasty. Did you find that it attenuated on the high end?

Oof, Pittsburgh? I guess Detroit is worse(SE Mich native), but man Pittsburgh? Well at least it's not Cleveland I guess.

I thought it was a solid offering, but I'd take M43 any day.

Figured I'd post a sbs of the split batch lutra vs. WLP029(Kölsch) I did, before the lutra keg kicks, had a party and it was the go to...which brings up one huge pro of the lutra. I thought it paced like notty at first, but it got smooth really quick. The ferment time is similar to nottingham...

3379.8+ 13.5 gallons LA Lager-ish thing = 3393.3 I also learned on this batch that while the fermenter can hold this much, it's pretty much the limit for the kettle... well a little over max - first boil over, so sticky.

Oh I make a lot of mistakes with brewing.... unless the fridge is empty - then things seem to go fine, weird🤔

This^... a bunch of this. I've grown up with city water my whole life, so it tastes good to me. I've also had plenty of well water, it usually doesn't taste good. Some I know is bad(sulfer) some is probably great water but doesn't have that chlorine twang I apparently am accustomed to. However...

Update: Crashed in the keg yesterday and carbed overnight. Honestly this really reminds me of Nottingham. Notty would be a little clearer right now, but not much. Flavor is the same as a clean notty ferment, which to say it's very neutral. I went 90 pitch, then 85 the rest of the way at 5 psi...

3711. It's a beast, but not that expressive.

Now kegged and carbed, dangerously good. It's an awesome beer, though tends toward "entry level" for a saison. If you've converted a BMC drinker to like your APA, then this will get them into saisons, or Belgians in general. No huge expressions from it in any direction, just well rounded...

Brewing tomorrow but I can't decide what.... I was going to do a RIS so that it's ready for xmas, but stuck waiting on some maris otter in the mail, won't be here until Wednesday. Have lots of dark malts, so maybe a oatmeal stout? APA is another option, as all the hops I have in stock lean...

For a quick carb method, I really like the brulosophy way. Ive done it a lot of ways and that's the best of the bunch. All the "old dogs" around here are right though, nothing beats just letting it sit at the right gas psi for a week or so. That's hard to do if you don't have many kegs though.

Awesome, all checks out as far as your lines and taps then. I'd pour back to back and see where you are. You want around a 10 second pour,, based on your lines you are probably there if not longer, which is ok.. I find on higher carbed lighter beers, the first pour is usually foamy. This is...

Ya, either my tank was lower than I thought, or I have/had a leak - to your point I'd know immediately which one if it was on a scale.

Oh that's pretty clever - I knew to measure co2 by weight, but it never occurred to me to use that as weight to volume in solution.. I was thinking about getting a scale per keg, for a brewpi board. Couple years ago it was more than I wanted to spend, but guessing they've come down now.

I may have misunderstood, if so my apologies. When you said your first force carbonation, I took it as meaning you've kegged before but are trying some quick carb methods. If it's your first couple kegged beers then I'll start with - congrats! Then I'd ask: 1) How long your beer lines are...

Yep, that's that's problem with quick carb methods. I now use the brulosophy method linked earlier and plan to come up low in carbonation. After a week on its proper pressure, it's perfect. If your keezer is at 40 degrees and co2 is at 15, you are at 2.7 volumes, overcarb for most beers. You...