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I tried. and, I am using a fridge now. If the environment is something like 70F year-round, It would work perfectly for ale fermentation. Otherwise, it won't work. Just like what Bobby said, which my experience agrees with.

Sure. When there is no signal, there is no weak signal to track for the controller.

It's difficult to know what caused the reboot. Mine sometimes does, and that's why I implemented auto resuming in the latest release. What I've learned so far, 1. If WiFi signal is weak, the controller seems be more unstable. 2. There might be some interference from heating and pump, especially...

The translation is bad in my opinion. The more correct translation, if I guess right, should be 現在的聊天机器人的能力真是令人惊讶。 "These days" should not be translated into "这些天".

As far as I could remember, only fridge and beer temperature readings are filtered. The gray line is room temperature, which is not filtered.

The setting was not saved correctly. Try formatting the file system by visiting http://[address of your controller]:8008/format-spiffs

The automation process is set according to the mash profile specified in the BeerXML. Check the Automation tab to confirm it. Then, brew in automation mode.

Try formatting the file system manually.

MAX31865 is a solution. There should be some other chips/modules, but MAX31865 seems to be a popular one. MAX31865 or similar ones can convert the readings into digital, and from that the temperature can be processed by any kind of processors, like - Raspberry Pi - ESP8266/ESP32, run PID on...

https://github.com/vitotai/BrewPiLess/blob/master/docs/70.DeviceSetup.md

Yes. Please. What should I do for it?

Carbon dioxide, CO2, inhibit some kind of metabolism of yeast. The higher pressure, the more CO2 in solution. That is the reason you might want to ferment under "no" pressure.

People who think US-05 is the same or as good as WLP001 wouldn't buy liquid version of it. Let alone the dry version. If the dry version generates the same or at least similar flavor as the liquid version, people who prefers WLP001 over, say, US-05 will buy it. If price were the only thing...

I guessed it would work. I don't remember that I have changed anything related to interface between web and controller.

The change is so subtle that I doubt you can measure it. I had my iSpindel report in 1 point precision and had to wait for 12 hours for the first sign. Changing to 0.1 point precision, and I found the gravity changes in a few hours, sometimes just one or two.

I use iSpindel and usually see gravity drops in less than 4 hours after pitching. The bubbles emerge only after CO2 saturates in solution, which takes a few more hours.

Pressure suppresses ester generation like low temperature. However, the profiles are different. You should watch or read this video if interested in pressure fermentation.

"Give me six hours to chop down a tree, and I will spend the first four sharpening the axe." - Abraham Lincoln I prefer pouring priming sugar directly into bottles for two main reasons which are less oxygen exposure and even distribution. However, I don't have the patient to use a syringe...

The osmotic pressure might kill some, but some might survive. Well, even some of the fermenting yeast might survive, and the bottling yeast is not necessary. It's hard to know what exactly happened. Let me share you a story about my 11% Belgian quad with WLP530. I cold crashed it for about 4...

Do you mix dry yeast directly with the syrup? I am going to do the same thing but worry about high osmotic pressure of the syrup will kill the yeast before it gets into the beer.