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My pack took a while to arrive, so I didn't get to co pitch. I used Lallemand Philly to get the wort to 3.6ph, then pitched WHC Farmhouse Vibes (variant or prepackage of Belle Saison), then some grape must, then some Orval dregs. I've used the BR-8 to keg condition. I had to draw off a sample...

Apologies for the thread necromancy, but thought I would add my 2p. Using WHC Einstein (likely repacked 34/70) in a Munich Dunkel. OG: 1.056, FG: 1.014, Att: 74.1%. Proper pitch rate, but a high percentage of Munich Malts, this would tie in with some of the comments above.

I have 3mm ID (0.117”) Valpar line. It's sold as 3/16" but that is OD. I only realised recently that all my lines were calculated and cut on the wrong figure. Have corrected this with much shorter lines and now I can pour a pint in 10-15 seconds rather than double that I was getting before...

Using Philly Sour for the first time in a tart Brett saison. Grist was Lager/Wheat Malt/Rye Malt. I was going to add some dextrose but as I didn't want the PH to drop too far decided against this. Wort OG was 1.046 and ph was 5.4, after 3 days SG was 1.024 and ph was at 3.6. Aroma was quite...

Any updates @G_robertus? I should have a pack coming from Czech Rep. soon. Planning on co-pitching with Belle Saison.