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I bough quite a few batches worth of grain and had it crushed back in March, well I was taking 20 credit hours to get my degree, graduated, and got a job at Chrysler where I spend the majority of each day. Needless to say, I've had a bag of crushed grain sitting for a 3 months, its gonna be used...

For those of you who code your own herms/rims systems what frequency do you switch the element at? I have my system at .95 Hz using the 16 bit pwm with a 16MHz crystal and prescale of 256. My concern is how the instantaneous power surge of a random turn on SSR could affect the system. Worst case...

I bought a used Molon 63rpm motor based off somebody elses thread about using it to stir the HLT water. The motor is "internally thermal protected" but when looking up a data sheet for the motor its primarily used in copy machines and small non heated applications. Once my HLT reaches a high...

I've got a rather long program. I'm reading adc values and using 2 ds18b20s I've got my code for that wirrten. I'm using an ATmega328p chip, coding in c on atmel studio 6. My program will have time dependent outputs, when to switch from one mode to another, displaying a countdown, and such. I...

Brewed my first saison, 80%pilsner weyermann 20% wheat same Wyeast saison yeast not 3711 but the other one Brewed in feb and then bulk aged this summer with jolly pumpkin dreggs Tastes good but has a slick oily mouthfeel that coats my mouth. This beer is 8 months old now. It almost has a...

If you stick a belgian cork in too far and cage it properly will it self correct with the added carbonation

I have experience making object oriented programs in C# (GUIs) and programming controllers in C. But I need help combining the two. My automated mash system (e-HERMS) will be controlled by a GUI via atmega328p processor. I can't figure out the linking of the two tho. Like setting up the GUI to...

I'm looking for belgium bottles, the kind that cigar city uses and so does boulevard. They're 750 ml high strength bottles used for high co2 lvls I bought a case of the typical Belgian bottle but id rather have the more sleek/stylish bottles those companies use.

So what's the best bang for the buck for these systems. Specifically for heating, pumping, and reading temps. I'm a seniora at Purdue University in the College of Technology. I'm making an automated brewing system for my senior design project this year. I'm working hard this summer to make...

I've decided I want to make a brisket smoking with mesquite for 1.5hrs/lb at 225ish. Sad news is I work all day and night Sunday. This Sunday is a big event in Indiana, its the Indy 500. I have a pool and bar/grill and tv outside, so all the family comes over and eats and swims/ watches the...

I used wyeast wenheistephan yeast ina a 50% wheat 25%pils 25%munich (all weyerman grain) 6 gallon batch. Made an appropriate starter (1.5L stirplate) Anywho, I fermented the beer at 65 degrees 3 days (swamp cooler) then let it warm to room temp (80 Degrees in the room; I keep tropical plants...

I made my first saison mashed at 148-150 until complete conversion. Added wyeast 3724 Belgium saison and a starter of jolly pumpkin dreggs. Fermented in mid-upper 60s for 3 days then heated to mid 80s to 90 for until it completed. Its bone dry around 1.002 (from 1.054) its just not as tart/sour...

Unless this strain is heated to the 90s it is known to stall around 1.030. I'm worried if I ferment the whole thing in the high 80s to 90s ill get 6gallons of fusel alcohol instead of a saison. Does anyone want to share how they ferment with this yeast? I'm thinking of a mid 60-70 for the...

I have grown up some dregs from jolly pumpkin bam biêre and fuego del ontoño. One bottle was from fall 2012 but bam was from dec/2011. Only expected a pellicle to form but it actually started a strong yeast fermentation. I wouldn't imagine they bottle the beer with their normal strain but...

What causes the tartness of a Saison/farmhouse ale? Which kind of Brett is best for this? I like the tartness but not the barnyardiness of like a lambic. Also doesn't this take a few years to develop tartness?

I know Saisons are supposed to ferment warm 80-90s but will this produce hot alcohol flavors like other yeasts will at that temp?

I thought that this was a simple a2d conversion. Plug in the wire to the chip and read the voltage. Convert the voltage to a temp. I'm using an ATmega328P chip. I've tried google but if your not using the arduino interface then there seems to be no help.

Are you aware of any sensors that can detect starch percentage in solution. I'm thinking of making an automated brewing system. Like I hit "start" and walk away for 6 hrs. In order to do that I want to make sure starch conversion is complete

This sounds odd, but any beer I add gypsum to (my ipas) get the wieredest off flavor. Taste like what I imagine dirty feet soaking in beer to taste like. This is only in my IPA. PH is on track. Yeast is fine. No infection. Its only this gypsum I add. Using pure ro water. I have been...

I'm using Atmega Studio 6 and an ATmega328P on an arduino board. I've coded an Analog to Digital converter and can successfully read analog inputs on a scale of 0-1023 (10bit memory space is fixed) I made a voltage splitter (voltage divider circuit) that halves my input of 5Vcc, but for some...