Recent content by Gregory T

open fermentation im 5/5 with no stall that way

I have done that. I think I switched them on the stir plate after a few hours. there are legitimate arguments not to use a stir plate at all

definitely glad I went with the max 4 after reading this. Though the temperature controllers were frustrating on day 1, I have conquered that beast and are simple to understand and remember now that I've figured them out for the cost involved, I see no comparison between any of these models...

I have high praise for Great Fermentation. You might call and ask about it

I just got a max 4 the unit itself works great. I liked the simple, elegant solution of having an all in one unit. the problem is the instructions are now obsolete as they have changed the controllers. I have a separate thread for that which I am updating. I still haven't figured out how to go...

Thank you so much. I had started playing around with it this morning and figured out that F0 was the set temperature. I had no idea what the other parameters were. As an aircraft mechanic, I dislike having to try buttons to figure a system out. I don’t push buttons I don’t know what they do...

I just received a new Max 4 today from Morebeer. It appears the controller have changed but the instructions have not. anyone have any idea how to work these?

i see that gonna probably start a new thread i have no idea how to set these i did manage to turn 1 off somehow, now it wont come on

Got my max 4. How do I change temperature from Celsius to Fahrenheit. And how do I set temperatures. Instructions are useless

Here it is

remember the days of vigorously shaking and stirring the wort to aerate it prior to pitching. I aerate by using a venturi in the hose from the kettle to the fermentor

Rochefort..yum

Just put mine in for cold crash. One was at 1.001 and the other at 1.002.

interesting I brew only Belgians and researching STA 1, I see it is present in nearly every Belgian yeast strain. My beers usually attenuate in the high 80 low 90 range. I make mostly tripels, blondes and saisons.. TBH I don't believe my tripels are dry enough and one of my saisons the judges...

I hope you will update here on the next batch. I was t able to get this one as warm as I’d like. I am obviously a big believer in open fermentation with this yeast. I found it interesting even when Marshall from brulosophy did it without a stall he was constantly opening the fermentor to test...