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I was going to go with 3/16" liquid and 5/16" gas since I've read these are standard sizes. That's why I was confused about the mismatch disconnect sizes. I plan to use barbs for the gas side since I don't see why I would need to clean those in all likelihood. I plan to use MFL for liquid side...

I'm only seeing Corny ball lock quick disconnects with 1/4" barb connections however, it seems like many people use 5/16" for gas line and 3/16" for liquid line. Is there 5/16" and 3/16" quick disconnects? I cannot find any. Or do people just use the 1/4" disconnects and the lines fit...?

What do people think of this regulator...

My OG was: 1.040 so I guess if I get middle attenuation for WLP300 I should end at 1.010 which gives 3.94 ABV. So I guess I can call this a session blonde hefeweizen...? :)

hmm I guess but with WLP300?

I wanted to make a Bavarian Hefeweizen with the following grain bill: 5.5 lbs Weyermann pale wheat malt 4 lbs German pilsner malt but somehow at my lhbs I only grabbed 2.75 lbs Weyermann pale wheat malt 4 lbs German pilsner malt so the ratio of pilsner to wheat is way higher than I intended...

Interesting. I'm following the recommendation from Brun water using the Munich (boiled) profile which says 11. Should I be using a different profile?

How much more would you recommend?

I'm starting from RO water and I'm using the Brun water calculator with the Munich (boiled) profile. How does this water profile look for an authentic Bavarian Hefeweizen? Ca: 11 Mg: 0 Na: 8 SO4: 19 Cl: 9 HCO3: -101 (i.e., 0) Estimated mash pH: 5.35 Total water additions: mash: 2.08 gal...

I have no clue what state the calcium chloride is in. I just opened the package yesterday for a different brew. How can I tell? I'm using the Brun calculator so I'm following whatever assumption that is making regarding anhydrous or anhydride. How will this affect the brew? Should I try to...

I read that it was better to keep Vienna (or other non-Pilsner malts) to <= 5% of the grain bill. That's how I ended up with this amount. To each their own. My concern with the water profile is the high chloride and low sulfate. Any thoughts?

Grain: Weyermann Barke Pilsner, 5.5 lbs Weyermann German Vienna Malt, 0.3 lbs Water: 2.16 gal in mash 2.06 gal in sparge 2.50 total desired batch size I'm using Brun water calculator with the "Yellow Balanced" desired water profile. It says I should have Ca: 50 Mg: 7 Na: 5 SO4: 75 Cl: 60...

Sorry I meant, why would our calculations be different for the same Pilsner malt (grain bill)?

Thanks for the info. Just to confirm, what I have above is OK to start with for this brew?

I guess I'm looking to see if I'm close. It doesn't have to be perfect. I just want to make sure I'm within acceptable ranges for the additions. In particular, the acid addition...

I'm not sure how you're calculating that. I'm purely going by what the Brun calculator is giving me. Why would it be different? Combinging the sparge and mash water, it says I need about 2.6 mL/gal (a total of 10.5 ml) to get 5.4 pH

Looking at the calculator closer, it looks like it breaks it down into mash and sparge additions. I put in 0.20 g/gal for CaCl2 and it says I should add a total of 0.3 g for my mash water of 1.61 gal and then 0.5 g for my sparge water of 2.43 gal. Below it says that I should add 9.7 ml of...

It looks like it is 6 mL/gal in the calculator. So I would need 9.66 mL for the 1.61 gal mash water I guess...

Yes, I believe since my existing profile has 0 ppm Bicarbonate but I have it set to add 6 mL/gal of Phoposric acid 10% to bring the pH down. I don't really know what I'm doing so I'm not sure if there's a better way to bring the pH down or what the -105 ppm Bicarbonate even means lol

I'm not really sure how to use the calculator either; my first time. Basically, for the Water Report Input page I didn't change anything. For sparge acidification I also didn't change anything and it says the final water alkalinity is -1 ppm. For grain bill I added the above grain bill. For...