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Does anyone use the top plate while mashing, if so how soon do you put it in place after doughing in? I.e. do you let the grain bed set at all before adding it? I didn't use it last brew which seemed to create quite a bit of channeling on one side. Cheers

I use the the element power percentage now and find anywhere from 25-35% enough to maintain a stable mash temp, providing your strike temp is right then this works very well. I'll also set the heating hysteresis to 0.5c and the temp differential to 2c during the mash. Of adjusting the temp...

I've only ever managed to get PID to work when using the bottom in built probe and have had great results with this. When using the Blue tooth probe I've pretty much only manged to use it once with a stable temp, the rest of the time I've had wild overshoots so have given up using it. Now maybe...

Looks great, gow are you using absorbic acid in your process?

The keg was cleaned and sanitized, sorry probably didnt make that clear. I just didn't completely fill it and then push it out with co2. I just used the large amount of co2 produced during fermentation to purge it as this should in theory work.

My aim would be to use fermentation gas, as this is what I've been doing, i haven't used sanitizer before, I've just used an empty(clean) keg.

I'll try a filled keg next time.

Just an empty keg, does it need to be filled with starsan first? I didn't think it mattered due to the large volume of co2 produced?

It's CO2. Tap and line were cleaned with purple line cleaner. I've not been kegging long. I use to use plastic pressure barrels where I'd use sugar.to carbonate and never use to have any issues.

Gas is from a reputable seller, and is sold as food quality beer/bar gas

I use EVA barrier on my entire set up now. So this beer was carbonated by a mixture of pressure fermenting(spunding with about 8gravity points left) and the topped up by force carving. I'm now thinking on my next beer which I kegged yesterday to just serve with a picnic tap and disconnect after...

I used the Pale Ale profile from Bruin Water.

Can a keg get oxidised through the beer line / tap? I've been trying to track down the cause of oxidation. Last brew was fermented in a fermzilla, i didn't dry hop, just large whirlpool addition. Keg purged from fermentation, closed transfer. After 2 weeks connected to my beer line and tap...

Thanks, my plan was to try this, and it makes perfect sense as to why it overshoots. Definitely think kegland could come up with some sort of algorithm to solve this.

I use an 8c differential. But this seems too high and creates big overshoots at the Bluetooth probe

So brew 3 completed using the HED and Bluetooth probe and my conclusion is the system is flawed. The Bluetooth probe is great for maintaining a set temp but as soon as you have to increase the temp(step mash) by more than a couple of degrees then it always overshoots by some way, which it will...

Did you ever get to the bottom of this and get it improved? I've switched to a fermzilla and am doing closed loop transfers with everything purged and have the same problem, beer tastes amazing out the fermenter then after about 2 weeks in the keg is pretty much tasteless. I've done 5 different...

I have been, although not for the 2 days of fermentation. I have just kegged a beer that I put no pressure on, so will see what this is like in about 2 weeks.

No, the boil volume has always remained pretty constant.

I've been adding dry hops towards the end of active fermentation, and then purging. So that any o2 is scrubbed.