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Sorry I'm just seeing this now. I haven't touched the thermowell since this post, but it's been working for over a year - I just wash it all together. FYI - there is some pitting on the thermowell, but this could also be hard water stains that I suffer from all around with my equipment. As for...

Ah I get it. Dumping the pressure when it hits a target means it’ll continue and the transducer won’t reliably read a value where it should close the valve back up. I wonder if a timed release would help, instead of dump until it hits the target, dump for a few seconds, close then check, rinse...

Is there a source I could learn about with this? I'm not familiar, but I do appreciate the opportunity to learn!

I should also note if possible I don’t mind tying this directly to the pi too.

I've got the BrewPi set up now (I'm using dotps1's Arduino uno / Raspberry pi build) and I'm now hooked on microcontrollers. I'm going to go down this route unless there's a better option in designing a spunding valve that can be tied into the version of brewpi that I'm using (former web...

Just to follow up; It came out amazing. I bottled it so there's some trub in the mix, but the first settled glass was the clearest thing I've ever brewed. Nice golden glassy gruit. No mugwort dust or particulates. This was an under carbonated 32oz bottle a week ago. Taste? Unbelievable. I'll...

That means your refractometer's calibrated and your beer is most likely done fermenting. I plugged your numbers into Brewer's friend and it all looked good to me. Cheers! Now does it taste like bandaids? If so welcome to the club.

More alcohol = higher brix relatively. For theoretical purposes, if you pull a sample that reads 6 and add some alcohol to it (immediate not through fermentation) it'll read higher than 6. So during your fermentation your gravity comes down, your refractometer's brix reading will too, just not...

I'm starting to think refractometers are useful for starting and original gravities. After that, it's really just a way to impress your friends and convince your wife that your hobby is actually a legitimate one.

I recently went back to the hydrometer for post fermentation readings, and with some patience (just wait a week) I'm usually only taking one sample. But this isn't the droid you're looking for, so... I can't answer your question specifically, but I can offer my experience; more alcohol = higher...

Would unsettled mugwort dust effect a gravity reading? Primary had slowed the last 2 days and I'm reading 10 points high but the sample hadn't been crashed yet and is cloudy with trub. I'm getting mixed results searching on this as the trub is suspended and extremely fine (like dirty water)...

Thanks - there were stem like pieces as well that aren't a problem, but also a lot of pillowy type powder that I'm assuming is from shipping and handling. I'll get it down low afterwards and report back.

I guess this could go in the bottling forum, but I figured I'd get a more specific response here as my ingredients are specificaly Mugwort. I brewed a gruit using only mugwort a few days ago and it's chugging away nicely in the fermenter. A lot, if not all, of the mugwort made it into fermenter...

Yeah it was. I'm working with an OG in the 60s though. Whoops.

not too worried about taste with this one - i made a 2.5 gal gruit with leftover grains and mugwort for bittering. this is kind of the prototype brew for a couple things. It'll also be temperature controlled by a DIY brewpi setup, once I get that wired up (my main fermenter is using the regular...

That's inspiring, thanks! 1.5 hours after pitching and it's ferocious. My airlock has a bubbly star san pompador.

For what it's worth, pitched everything but the liquid into 68 degree wort and it started bubbling away an hour later. As for taste, we'll see in a month.

I had a look, but it's not all that helpful, I'm probably missing something obvious. I'm not looking for the difference between good and bad yeast, I'm wondering more if it's normal to have that much trub which isn't apparently hop matter. I.e., is that giant bottom layer on the left just...

I've googled and had mixed results in what I should be seeing...and so I come to you guys and girls. In the attached picture, I have what I was able to harvest from a 5 gallon SMaSH (MO and progress, yum) two nights ago Yeast was 2 packets of dry Muntons (age unknown, but boy did it work)...

Yup, overnight soak in pbw got rid of most of it. Going to try vinegar next. I'm not worried as it's been around for a while, it's just getting more each cleaning.