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Sorry for the delay, no I never was able figure it out or bypass the digital controls unfortunately. Since then I’ve moved across the country and haven’t had time to pickup a manual unit.

No CIP for me, I can reach my arm down into all my fermenters to clean everything. Glad to hear you haven't seen any issues with a low whirlpool port. I assumed you would have altered your design if that were the case but I'd rather ask the question. My only other thought for switching to full...

Appreciate you sharing your experience. I was originally looking at the Riptide but based on what I read the flow control provided wasn't great at regulating flow for mash recirculation. Certainly not dead set on the Spike Flow either and actually originally was looking at the MK II from Kegland...

I'm looking at some system upgrades that follow @Bobby_M 's design using his TC lid mounted adjustable mash return arm and a 1/2" NPT wye fitting from McMaster-Carr and 2 ball valves to split the flow to a whirlpool port and the recirculation arm in the lid. Two questions: 1. I don't have a...

Is there a way to push recipes to the controller from Brewfather?

I’m trying to convert a digital window ac to a glycol chiller. I already had it laying around or I’d have bought a manual version. It’s a GE AHS12AXW1. The issue I’m having is there is no wiring diagram on my unit and so I’m not sure how to determine which wire controls the high speed fan...

I like that idea since a lot of brewers bulk buy base malt but may not do the same with specialty malts.

I’ve done induction cooktop BIAB and agree the weight issue is something to pay attention to. My pot more than exceeds the limit but you can build a wooden frame flush to the height of the cooktop to distribute that weight. Foil insulation also helps retain heat during the mash and boil. Mine...

Just thought I’d report back on my thoughts on the Sugar Creek barrel aged chocolate malt in my American Stout. At 5% of the grist I didn’t get any noticeable barrel characteristics and the rum aroma I thought I picked up during fermentation isn’t present either. Probably won’t use it again. I’m...

Today I was transferring a German pils from my better bottle to the keg and wasn't sure I had the right size line/fittings to get the job done. After tinkering for a bit I was able to fit the 8mm tubing inside the racking cane that came with the sterile siphon starter. It also happened to fit...

I don’t want to thread jack but I came across the SNS method today and did some digging. If this isn’t the place then please move this post. My understanding after doing some reading is this: Procedure Use a container with a 4:1 capacity to starter volume ratio (i.e. a 5L flask for a 1L...

Anchor Steam

To clarify, I do have a mini fridge that I use as a Kegerator, I just don’t have an extra one to ferment in so it would be one or the other. Limiting me to one beer at a time. I planned to start pressure fermenting in my 5 gal keg but I’m now chasing down a slow leak I believe to be coming from...

You haven’t noticed any pump issues from recirculating BLC through it? I do have a smaller pump I may sacrifice to try it to not have to use co2 for that part. I also saw kegland put out a hand pump that mates to the tee for carbonation caps so that’s another option.

I figured out today that I could recirculate rinse water through my duotight beer line with a submersible pump. As long as you have a pump that accepts 1/2” thread the 9.5 mm evabarrier line fits over the floating dip tube after a soak in hot water. Then I just connected my liquid out disconnect...

How is everyone controlling temperature when fermenting in kegs? I don’t have a separate fermentation fridge and have been using a cooling coil, ice water, and heat pad with my other fermenters.

Session stout brewday is in the books, didn't get much aroma from the barrel aged chocolate malt during the mash or boil but I swear I could smell a rum/whiskey aroma as I was oxygenating the wort. Also got bit better efficiency than planned. Measured a 1.060 O.G. vs planned 1.057. Could be the...

Turns out mine won't be a traditional American stout either. Apparently A10 is an Irish ale strain.

Gotcha, just curious. I was thinking about using lutra in the one I'm designing for the quick turnaround but I've been eyeing Darkness for long enough now.

@Jayjay1976 It's made by Sugar Creek. You can find it at Great Fermentations, not sure if its available elsewhere. I'll shoot you message once I've had a chance to brew/taste it. I've had good results from other Imperial yeasts so hopefully this one is more of the same. What made you go with an...