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Excellent. I've built a whopping single app, with React Native, hope your experience is better than mine. Right now my only brew tech consists of a Tilt getting pushed through an RPi, but I'd be happy to try my hand at other stuff. Also, as I think you alluded to in a previous post, if you...

I would love to buy these and provide beta testing. On the software side, I have experience in Python, Javascript, and some C/C++. I'm pretty good with AWS infra and SQL/NoSQL administration should that be needed. Personally, I'd like to see it pushing to a locally-hosted DB, with a web...

I'm going on hazy memories here, as I have no notes of the final product. Absolutely zero maple flavor or aroma after primary fermentation is complete. Not a bad beer, just void of any maple characteristics. 100% of that comes from adding it to bottles, or as I would do it now, kegging. I do...

Hot damn, this is old. I don't post much at all on HBT any more. I looked through my notes in BeerSmith, and couldn't find anything for this, sadly. I will say that being several years wiser, I doubt that 1# of Aromatic is a great idea. I'd just make the first recipe posted, that I got from...

Chiming in with this: I'm also having a slow ferment. I found out that my initial reading 3 days in was way off. I did use 1388, and the temp is about 70 degrees. I started out at 1.132, and depending on whether you believe BeerSmith or Sean Terrill, I'm at either 1.036, or 1.052. Judging by...

Y'all are awful:p I made it as far as 4 years with mine, and shared it with my brewclub. They universally loved it. I brewed the recipe again, and did a split 10 gallon batch, with half oaked. Delicious stuff - I can't wait for it to age again.

Gotcha. Well, while I don't have an A/B test for you, I'm happy to pass on any results or opinions.

After reading this entire thread, plus your blog, I went for it. I used mostly honey from a local bee farm, where they have Tupelo available. That was 12 pounds, and I ended up having to add in another ~3 pounds of some grocery store clover to hit my desired gravity. Based on the later post...

Notes: Yes, it's a lot of oats. They will affect both head retention and gravity. You'll probably find you need more time on gas to get a decent head. As to the gravity, this should be around 1.072 OG by the numbers, but with 26% oats, it's very doubtful you'll get there. Feel free to...

The finished beer initially had a pretty big citrus zing, more than I would have liked. In talking to other people, it was probably a combination of the yeast (others have said it tends to have citrus notes), and a large Saaz hopstand at the end. That mellowed after a week or so, and it's now...

Just read through the entire thread. Posting to follow. Great stuff!

I'm using it in a very simple Agave Wheat, to try to add a little interesting kick to it. I'm fermenting at 66 F to start, and I'll ramp that up to 68 F after a couple of days. Based on reviews on White Labs' website, that should give me minimal esters, which I'm looking for.

Another upvote for Wilserbrewer. Wonderful stuff. I made a 10 gallon Wee Heavy batch in it - wetted grain weight was a little under 100 pounds, and the bag handled it like a champ.

It happens on multiple kegs that I've swapped, so I doubt it's an o-ring issue. Temperature seems the most likely suspect, although that still doesn't explain why I never saw the issue with vinyl lines. More surface area with the poly ones, since they're longer?

I recently started switching over my kegerator lines from vinyl to polypropylene, and I've noticed an issue - the beer seems to drain back into the keg slowly, such that when I go to pour, there's a hugely excessive amount of foam. Is this because there's less friction as compared to vinyl? I...

UPDATE: Beer has started pouring at an alright rate, albeit a bit slower than my others. Indeed, inches. No, standard Perlick. As to the calculator, in Googling, I'm not sure. I know it's not the one sandyeggoxj linked to - come to think of it, I used that one for all my other beers...

Yes, 14". Multiple keg line calculators showed a little over 11" for vinyl tubing, so I ratioed the flow resistance of polyethylene vs vinyl.

I've got a five tap keezer, with individually regulated CO2 for each. One of my favorites to have on tap is a Premium Bitter, which I serve at 1.8 volumes. Using polyethylene tubing, this means about 14" of line, and about 6.5 # pressure. This results in a pour speed somewhere around 0.4...

A coner who got a job at a nuke plant... crazy:D You did well with the liberty idea, though. (Hateful) favorite memory: Getting off watch after pulling into PCAN, grumpily going to take a shower, because nukes weren't getting liberty until the next day. Sonar comes in to the head, and...

First, Holy. F***. Well done, all around! If someone wanted to eventually get to a level like this, would you recommend starting with just an electric manual brewery, and then transitioning to automated, or is it too much of a hassle to merge half-way through? Second, you mentioned on one...