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I very rarely boil my extract recipes any more. I make sure my gear is really clean and I use distilled water. I also ferment under pressure at 73f for ales so the temperature gets the fermentation going pretty quickly which might be something to do with the good results. I have made some...

I am having dropouts to my temperature sensor readings that happen at seemingly random times. Once it drops out it stays dropped out, and the only way to get them back is to power cycle. Restarting the arduino through fermentrack doesn't work.

Not with most yeasts. Those are very optimistic timeframes if you are looking for quality. Maybe you could get an ale done with kveik in that time. "Don't knock it until you try it" seems applicable here.....

There’s no right answer although if done from the beginning it’s a matter of letting the pressure rise naturally from the fermentation. You are not literally applying pressure.

Well there is also evidence in favour of it suppressing ester and VDK formation, allowing for higher fermentation temperatures and therefore faster fermentation.

What's wrong with pressurized fermentation? It's all about how you do it. My main technique is to use a low pressure (5-10psi) until close to finished, then when fermentation slows down I adjust the valve to let the pressure rise to around 20-25psi. That way I end up with carbonated beer. One...

Sure, but you are comparing the longest way to do extract with the shortest way to do all grain. The benefit of a kit is the LME is pre hopped. So you don’t necessarily need a bittering addition. If you have otherwise good sanitation practices, your local water supply is clean, and your...

My all-grain beers seem to have surpassed my extract beers now, but the time involved in doing an extract batch is so low and we have high quality kits which are always fresh where I am based so often it's easier to just throw together an extract kit with some added steeped hops for aroma. I get...

Brewpi has DIY options. I built mine with a raspberry pi and an arduino. The idea you are suggesting is overkill - tape your probe to the side of your fermenter and put some bubble wrap over it. It will work fine and a lot better than using a thermowell.

You’ve identified why thermowells are problematic. If you have a single probe, it is much better to tape to the side with some insulation over it. The probe then is influenced by both the chamber and the beer temp and you don’t get overshoot. the only way a thermowell is advisable is if you’ve...

I think the pitch temperature would suggest much less is needed than with other yeasts. Hence lager pitch rates being much higher, unless you warm ferment and then you only need a normal 11g packet of dry yeast at close to ale temps. I can see why even a quarter of the normal pitch rate might be...

I made a simple ale with 100g of Mosaic and Lalbrew Voss. Pitched at 38c and most of the ferment was around 32c. It was quite hazy afterwards so I used bio fine clear and it is now crystal clear. And it is a very tasty beer. Very strong orange peel and grapefruit aroma and flavour. Maybe my...

This may be somewhat yeast dependent, so I'm not talking about kveik for example here. I started out making extract beer on a WilliamsWarn brewmaster, which is essentially a glycol jacketed stainless unitank. It was capable of maintaining fermentation temperature to quite a high degree of...

I think it's still right to follow the manufacturer instructions. My comment was in regards to the sticky on this forum which states unequivocally that rehydration is the way to go. As noted, it comes down to multiple variables which include the particular strain of yeast and the way the...

p.s this is the direct words in an email I received: "All our studies are done on direct pitching, we do not rehydrate, unless its something like F2 or an enzyme mixture. We have also done a lot of studies on this specific thing, and no negatives have been observed with direct pitch, it...

I think the dry yeast FAQ that is pinned needs to be updated. I know of at least two yeast manufacturers that recommend direct pitch over re-hydration on some of their yeasts. For example, lallemand voss kveik is said to have reduced lag time and better fermentation performance when direct...

This is interesting reading, again I don’t profess to have sufficient chemistry knowledge to understand this but it seems to indicate that it is likely that where you have a solution that is saturated with one substance, it will affect the solubility of another...

Thank you. Although I am still confused. I’ve looked through that article and can’t see where that addresses my question.

Do they not compete in any way? I’m interested in a bit more of an explanation if anyone can help

Hi guys, this is not quite a LODO question, but probably the right place to ask this. I have the ability to ferment under pressure. My current method to dry hop is to throw pellets in the top after chilling. At this stage the beer is already carbonated. I then purge the headspace a few times to...