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Following up on this thread. No issues with the beer or the firmentation. Came out clean. Thanks everyone for the constructive inputs. Btw, the yeast packets were 2-years old, so thats why I went with three and a starter.

I

I'm experiencing a very fast fermentation using 34/70. I brewed a lite pilsner, 6 gallons net; pitched 3 packs of the yeast (I didn't have time to make a starter), and set the beer temp to an initial temp of 58f. After 24 hours I dropped the temp to 57. The next day, seeing the fermentation...

So I brewed an IPA about 8 weeks ago and back-sweetened with a Monk Fruit tincture that I had neighbors & family taste test using eye-droppers & 2oz shots of the lo-cal beer. Turned out well considering the volume that I poured at a summer kick-off party (yes, we were socially distancing). I...

Thanks. I completely skipped over the link. Appreciate goatee the direction. Brewing tomorrow. Will provided details and updates.

Glad to hear your feedback. Curious what form and content of monk fruit you used. I'm brewing a clone of Bell's "Light Hearted" IPA this weekend. In about two weeks I plan to back sweeten with a monk fruit that is 50% Mogroside V. The typical packages are more typically in the 25% levels and...

How did it turn out?

I brewed yesterday with 4lbs of puréed pumpkin. PH was right on mark calculated by Bru’n Water, without pumpkin. I used 1lb of rice hulls and the sparging was slow, but flowing. Thanks for your thoughts!

Other than starches, I’m curious about ph.

Thanks for the input. Nice to hear a positive story. I am up and running. And, y are right, they have been very communicative about everything, right up until the WDC launch event, which was cancelled and then somehow still went on. I was supposed to pick my unit up at this event last...

Thanks Martin. Appreciate your input and spreadsheet.

This unit was definitely different that the original regulator. The knob turned much further. Interesting that the regulator looks older than the one I received. It had a lot of scratches on the knob. But, hey, it works and it sits inside the unit and I can now pressurize the bags...

Thanks. I needed the reminder about the Buffer. It now makes sense. And I really appreciate the responses!

Well, got a message from Synek. Maybe there is hope.

I'm brewing a Pale Ale and using Bru'n Water. The final water profile suggests a bicarbonate level of 110ppm. My "adjusted" water is currently at 60ppm and I have no further adjustments available to raise this level without seriously impacting the other characteristics. The estimated target...

So, I've been keeping my opinions in tact for the past 3 Months (2+ years actually). But, I've pretty much had it with the Synek. I was an early adopter. I have a nice tap handle and a shirt and a bunch of their so-called hi-tech bags. I even have the machine (finally arrived last October)...

Thanks both for this. I've collected the yeast from the primary and put it into the secondary (I'm thinking it is really another primary??). I've been brewing with carboys and you can always see the Krausen, but the SSTech are stainless and I'm well an idiot for not checking the SG and...

Brewing a Scottish Export and managed to transfer to the secondary too early. SG was at 1.026. Target FG is 1.014. I know. I should have tested before transfer. I've done this recipe a bunch of times and it always finished quickly. There was still a good krausen on top but, I just used a...

I'm using a the GE 7.0cuft for my fermentation chamber. I've got two 5-Gal carboys in there with plenty of room left over. I was actually thinking a 5.0cuft version might just be big enough to get two carboys.

I got my 3rd Hach Pro+ Pocket pH meter and finally had SUCCESS!!!!! Calibrated in 7.00 and 4.01 (took only a few minutes) and then tested using same solutions and it was spot-on. While I'm still amazed at receiving 2 bad units, I can't say enough about Hach. Ryan at tech support was very...