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I turn away for a mere two years and when I look back there's been the most brilliant thread hijack! All power to the vegetable beers. I admire the determination and creativity. I've been away from brewing for a year now, as all these lockdowns have sapped my will to brew, reduced my disposable...

Looks like it, yes. Though 2-3x the price and seemingly with some higher quality components. Hoping to hit the market for people with a bit more to spend on novelty Christmas presents? With COVID, they picked a great time to launch.

This is being fairly heavily advertised in newspaper articles now. It's actually not as expensive (£75, with two bottles of extract, yeast, sanitizer) as the gadget all-in-one brewing systems usually are. It's because it doesn't make any attempt to actually brew. It's just a fermenter and...

I do use flow control taps (which are fantastic, highly recommend) but they don't solve the basic problem which is even a small increase in keg pressure vs regulator target pressure will cause bubbles in the lines when serving, as the pressure in the keg drops below the equalised pressure...

Thanks for the suggestions. Soda fountain is interesting, hadn't considered that. Not sure if it would maybe lead to too much foaming in beer, since even sodas foam a lot through the fountains and they don't have head-forming proteins. The other two suggestions also interesting. The problem...

I've got quite a specific question which applies to trying to serve from a room temperature keg through a chilling machine. Common practice in UK for events, small restaurants and (less so) people with very small flats in London. Getting carbonation right for a room temperature keg is an...

I have two low abv beers in the fermenters at the moment: a chocolate mild (with cacao nibs) and a light New England pale style. Mashed high at 72C (162F) and used a fair amount of unmalted grains to try to keep body high. My theory is that this way the beer won't feel thin and it will have...

Thanks, I'll look into it. I'm trying to take some shortcuts by modifying pre-existing libraries so not sure yet if these are going to be compatible with a visual coding language like that one seems to be. Looks like I have a choice of C or Python. If I want to use a different language I need to...

Received and hooked up a Honeywell MPR sensor to test the sensitivity. It is giving results that are stable to a resolution of 0.0002 psi, which is 1/30,000 of its range. That's plenty sensitive to measure a single gravity point of change in a normal shaped 5 gallon fermenting bucket. So I know...

Yes, that's true. It's what was suggested and actually tried out by earlier posters in this thread. The way it was implemented is with two tubes of different lengths, each with a pressure sensor at the top. There are even pictures and a graph showing it works. I didn't go down that route because...

I can calculate the level using the original pressure reading and an OG hydrometer reading. Using these I can calculate the height coefficient in the p=ρgh equation (p = static pressure, ρ = density, g = acceleration due to gravity, h = height of fluid column above sensor). h might change...

Thanks for the thoughts. Good to have some guidance from someone with more knowledge of electronics than me. Regarding accuracy: noted. Not much I can do about that within this price range so I'm going to give it a go anyway and see if my shaky understanding of the accuracy they are claiming...

I have looked into the available sensors a little further with a view to testing this. For the record, for anyone looking at this avenue in future, here is the search process I've gone through and my conclusion (in a lot of depth, so I recommend skipping unless you're actually looking to solve...

Interesting, but kind of expensive ($160) and inelegant compared to a single pressure sensor that doesn't float around in your wort. The fact that all the commercial products have gone with things that float in the beer I'm sure is an indication that one pressure sensor won't work, but I can't...

Raising this thread from the dead (not for the first time, I see) because it's full of interesting information already. Can anyone with any knowledge of the above various methods proposed for measuring gravity without taking samples explain to me why people are (were) talking about differential...

For the record, just used the M20 yeast in quite a low gravity standard pale hefeweizen (1.042). Attenuation was 76.2% after 2 weeks in primary, the first at 24C and the second at 22C. Pitched 1 pack in 16.5 litres. Huge amounts of sulphur/sulfur during fermentation. This did die back...

An update on this, for anyone seeking information in future (not much interest in this currently, it seems). The recipe I posted above - which included bananas in the mash (20%) and in secondary (1kg in 17.5 litres) - worked out lighter in flavour than I had hoped. I was hoping for a reasonably...

Yeah, not sure I'd want banana and hops together. What was causing it, do you think? What mash schedule, malts, yeast and fermenting temp were you using while getting banana? I am definitely doing this the wrong way around. Should be brewing lager and other delicate beers in winter and fruity...

PS: among the many previous threads on HBT about this is this interesting one about mash schedules specifically tuned to increase ester precursors. I'm using BIAB at the moment (Grainfather at friend's house) so not confident in the level of control I could get over mash temperatures. Might use...

Every few years, someone decides to create a banana beer and people respond saying either "Urgh, why would you do that?" or "Wow, that sounds fantastic!". Summarising the earlier discussions: Wells brewery in the UK makes a beer called Banana Bread Beer. It's a fairly sweet and inoffensive...