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Thank you Ss Brewing Tech & HBT!! Sent from my iPhone using Home Brew

Count me as in!! Sent from my iPhone using Home Brew

Ok, so maybe I was typing a bit quick with this one. Yes they also have well defined processes to best utilize the long list of equipment they use including what you listed... Among other things. Guess what I am saying is that I am working to improve my process with the system I have therefore...

Thanks for all the input friends. Generally I like to just wait things out, but I want to work on an accelerated timetable for some beers. Pro breweries are kegging in 10 days in some cases . Yes, I realize they have top of line equipment. Sent from my iPhone using Home Brew

Kegged at 11 days turned out great. Next item of business.. Get my mash temp consistent throughout grain bed and maintain consistent mash temp batch after batch.. Sent from my iPhone using Home Brew

I kegged the last batch on day 10. Fermented @ 68F I think this one must have had a slow start. Sent from my iPhone using Home Brew

WYeast 3522 Sent from my iPhone using Home Brew

WYeast 3522 Sent from my iPhone using Home Brew

About 1.065 OG Sent from my iPhone using Home Brew

I have gone .003 past Target Final Gravity but I still see Carboy activity.. Still churning in there.. Thoughts.. It's a Belgium blond style Fermentation day 12 I am thinking to the keg it is.. Sent from my iPhone using Home Brew

Thanks for all the info, I have been reading then absorbing. Absolutely want a temperature controller, not just an off on switch. PID with SSR a must. Prob will just start with HLT and expand...quickly! Badnews, I read your control box build..nice work. Thinking I could do that for just the...

Appreciate the responses. Not sure exactly what automatic means Bobby M. I thought there would be a temp controller that I would just set. That is throttle, literally On/Off? PID makes adjustments, can you explain it in brewer terms. Just wanting to have precise temp and liquid volume control...

Could someone please direct me to a thread or individual that is very knowledgeable with electric brew systems. I want to start by converting a 1/2 barrel to a keggle for a HLT. Would love to continue building from there. I need a great DIYer, a mentor, anyone please help. I am tired of...

That's nice work.

Someone is prob going to reply asking for much more detail about your brew. Did you make a starter, fermentation temp, yeast type, how long was your primary, ??? How long has it been in secondary. I would leave it alone, maybe make sure it's not too cool. Thanks

I would skip opening another in a month, and hide it in the back of a closet or fridge for a few more months. Brew something else with a quick turnaround for now. Take care...

If you see any signs of activity, why mess with it. Let the yeast do their thing and keep the temp at 90ish. After reading everyone's experiences, not sure how I got lucky enough to have mine finish in 4 weeks undisturbed. I pitched 1 liter, started at 85 F, and ramped up to 90. Thoughts...

7/3 update: Both batches are below 1.005.! Will be cold crashing batches in fermenter until I have room in the keezer. I have some friends coming over to empty a couple of kegs for me.

I know a lot of people use the chest freezers as fermentation chambers, but I think they work better for serving beer. I understand I added height to my keezer with a wood collar, but you would not have to lift carboys in and out of a converted upright freezer of fridge like you you would with...

Thank you Misplaced for elaborating. I guess we could say that the temperature differential is the heat and cool side setting. You only set it once and the temperature range is based on set temp and amount of differential. Maybe that was the root of question.