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Sounds like you do have it down to a science, but I have to ask you why after pulling your grains you are raising the temp to 170. I raise mine to 168 for 10 minutes prior to pulling the grains for mashout. Keep up the good work!

My Pre Prohibition lager took almost 3 weeks at 50F, but I was using WLP840 American lager yeast. SG was 1.064, finished at 1.009

I experienced the same higher FGs with my GF. I did a bunch of online research and discovered the following on John Palmer's website: "A lower mash temperature, less than or equal to 150°F, yields a thinner bodied, drier beer. A higher mash temperature, greater than or equal to 156°F, yields a...

Precisely what I did, added 4' of input hose to the CF chiller so it could sit on the counter behind the GF and next to the sink out of the way.

I wondered that too. Seemed to defend what sMell had to say.

LOL!! TxBrew had enough?? :p

Everybody's out looking for some reject strawberry cupcakes? ;)

Propane torch. Just needs to be hot, not red hot. You are just trying to get it to expand slightly. It's probably going to smoke when the seal in the poppet gets hot and that's hot enough.

I take it Mell has never seen the movie Stripes.

How big is massive?? Piece of friendly free advice, probably worth exactly what it cost you. 1) Read everything you can here and elsewhere on the web. Silently. Don't ask a million questions that you can answer yourself by searching first. THEN, if you can't find the answer, ask, and about...

Which is why it's cryptic currency instead of crypto ;)

That first post is what mine looks like right after pitching. o_O Gives the term protein haze a whole new meaning. Where is Bubba's? I am going to be in Houston over the weekend.

There's a way, but just maybe not a way to change it by the average consumer. I rarely see over 1 degree differential from the set point. Do you have a Graincoat on your unit or some other insulating method like Reflectix? If not, I would highly advise you to consider that as it made a very...

I'm pretty sure it does. I believe I have a documented procedure for programming if I can find it. Let me look. Edit: I found the document I was looking for and it was for the original GF controller, not the connect. Sorry. You can probably contact GF and get that from Support.

Great job on the 2nd brew! 2. +1 on the chiller, even if it is just a homemade copper tubing immersion chiller. Much easier. Our ground water temps get pretty warm here in the summertime so I have to use a large cooler with ice and a recirc pump to do my cooling. 3. I have done the same using a...

I've gotten away with up to 7 oz of pellets several times with no problems. Pumping through the chiller is definitely slower but no stoppages. Only stoppages I have ad were plugs of grains and husks at the check valve ball and spring on the riser pipe, but that was the first place I looked and...

Before you go to the iPad, after the GF and phone connect, try putting your phone in airplane mode, wait a few seconds to let everything sync up and settle down, and then take airplane mode off and let them connect again. Not saying anything is definitely fixed after that but it worked for me.

I have not had that problem with my GF, but I bought a new sous vide unit and the BT kept dropping, even with the phone inches from the unit. This is supposedly worse with iPhone 6S and 6s plus models, according to tech support with that mfr. It was recommended to me to wait for it to happen...

I would give GF support a call and get their take on that. 10 minutes to go from 150 to 154 sounds a little out of whack. They might have an explanation for the sparge discrepancy as well. Let's us hear how it comes out.

The actions of the controller sound normal. The PID in the controller reduces power as you approach the target temp and it reduces power to avoid overshooting. How are you defining forever? 2min, 5min, etc. If your unit is brand new, it takes some time for the PID in the controller to learn the...