I’ll definitely try some of these ideas, thanks! Especially the colander. The SR800 does a pretty good job of collecting all the loose stuff, but apparently there’s still quite a bit stuck on which really shows up at grinding.
How hard do you work to remove chaff, and how do you do it?
I don’t know if it makes much of a difference to the final cup, but I seem to have more than commercial beans. I have a Fresh Roast, for reference.
I don’t have real gravity readings to report right now, just airlock action to base assumptions on.
BGS: very quiet. T-58
IPA: 10 seconds. Nottingham
Blonde: still 4-5 seconds, but it still has two days before I leave it. US-05
In two days I unfortunately have to leave my fermenters for about three weeks. At what temperature should I set them?
Belgian Golden Strong: 64F ramping to 84F. Will be 7.5 days into fermentation.
English IPA: 68F. Will be 6.5 days old.
Blonde: 67F. Will be 5.5 days old.
I just started...
(Moved from another thread.)
Has anyone set their temperature calibration points, used their Brewzilla fine for a while, then had to reset them because the reading seemed to be off again?
I’m currently looking for something along these lines, but my everyday is a 14oz (US) shaker glass. I think I have a dozen of them but I swear I’ve never bought one (???).
Here’s what I ended up with. When I drilled the four holes through (I guess ten holes including the faucet mounting holes) I found the insulation to be very powdery. Should I seal that somehow? A thin coating of something through the hole, or silicone caulk where the tubing passes in and out...
I ended up swapping the coils for the KegLand cold plate with flare ins and outs. Flare to DualTights on those (my first experience) then I’ll just run the EVABarrier straight out a hole or grommet in the cooler. Hmm…I guess I’d better look for a cooler….