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If it is really 15 feet of line that is much more than you need but shouldn't be causing foaming. In fact with lines that long you should be able to run the regulator at a higher pressure with less foaming.If the 15' of beer line was at room temp would it foam up?
That's a lot of breweries for the population, but look on the bright side. Yellow Hammer is at the top of the list!
Alabama: 0.4 breweries per 100,000
Colorado: 4.7 breweries per 100,000
Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?
I've been homebrewing for a little over 13 years and I've always known that the quickest way for me to learn to hate brewing would be by becoming a professional brewer.
\For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.