Recent content by Navy_Chief

Awesome, thanks for the info. I have been looking for a flow meter for awhile now.

I use WLP001 because I have done a side by side comparison of the three yeasts that are supposedly the same strain (WLP001, Wyeast 1056, US-05), I can taste minor differences between the three of them when fermenting the same wort in the same temperature conditions.

What are you using for the flow meter on that setup, looks good BTW...

In for the win!

Looked at these at NHC, they appear to be very well made. And talking to the White labs folks, the yeast is never exposed to the air so there is virtually 0% chance of anything other than yeast being in the vial. And they won't spew on you when you open them.

That might get to be a bit too much overhead for the pi.... May be back to my original plan of running the chamber itself with the existing ST1000 and use my BCS460 to control and log the fermentors.. I did chat with the brewpi developers this morning, they are working on implementing...

I may have to buy some hardware and play with this, running an additional Arduino for each chamber may not be that bad, it is going to depend on how the Brewpi displays and logs the data. If it is usable I may still go this route.

Thanks for the reply, it looks like economically I would be better served with a BCS-460 unit by the time I purchased, cobbled together, and got the homebrew solution to work. I was hoping that adding a larger relay board would allow this to be expanded easily... Definitely a cool project...

Thanks for writing this up, one question for you as I can't find it anyplace on the brewpi site.. How many temperature probes and control relays can this be set up with? I am looking to build a fermentation chamber to control up to four beers independently (the chamber will be set to one temp...

I concur...

I have contacted the brewery directly and they confirmed that the yeast that they use for bottle conditioning is not their proprietary "Doggie" yeast. It is a neutral yeast that is used for conditioning only.

How cold are you able to chill with this setup?

Thanks for the feedback. I brewed this yesterday. I did have to add a bit of baking soda to push the pH up a bit in the mash, and I needed the full 3ml of lactic acid for the sparge water to get it close to a pH of 6. I am just getting started with adjusting water and wanted to make sure that...

Well I guess that no responses means that nobody has any input and that this looks perfect.....

I wanted to check and see what everybody's thoughts on the below water adjustments for an Oatmeal Stout: Grain Bill 7 lbs Pale Ale (Crisp) (4.0 SRM) 1 lbs Oats, Flaked (1.0 SRM) 12.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) 12.0 oz Crystal...