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OK, I squinted in the morning light at the teeny-tiny digital screen, and here's some info. I think one of these is @LitBrewing 's problem: Fill Presets (I've only ever done 12 oz bottles, so I've only ever tweaked the 300 ml bottle presets. I can't tell you what the default values were...

I forgot to add, I don't change the serving pressure at all from my keezer. I just hook up my 10 ft beer line to whichever keg I want to bottle, run that first stream through to cool the line, then I'm in business. I also have the insides of the ball lock and the post removed as Kegland...

I've got one of these, but I use it for bottles. I'm happy with the fills. A couple comments: 1. @LitBrewing there's a default setting in there that kept getting me tripped up as well. It was looking for immediate progress on fill and it would keep shutting off. I have to look up which one...

Based on @JJFlash tip on iSpring, I looked up their offerings. Aside from the price tag of $563, anyone have any experience with this tankless system from iSpring? Or thoughts on it? The flow rate is impressive (0.4 gpm), as is the low waste water ratio (2 gal purified to 1 gal waste)...

I've also been considering an RO system, but the GPD/instantaneous flow rate holds me back. I fill my brew vessels with water the night before as part of prep so I can have it start heating in the wee hours of the morning via a programmed start timer. But sometimes I don't decide I'm brewing...

I do just a subset of what @day_trippr does. I collect wort from the mash, at some point at least 20 minutes in. I have a small stainless saucer that the sample sits in at room temperature for maybe about 30-40 minutes until it cools down to the 20-25C range (per the directions of my meter)...

I have switched to spunding valves when I get near the end of fermentation. I had a phenomena once where I had a beer at end of fermentation and therefore wasn't producing a bunch of CO2 offgas. The temperature in the fermentor was right around room temperature in the basement so there's was...

That is a lot of fruit flies. Probably your only risk would be floaters in a served drink. We were at a beer festival once, and this one beer had fruit flies. Everybody got one or two in their sample pour. Everyone poured out their sample and did not go back to that brewery table. If what...

I find my beer taste buds change over time. I'm sure that's not unique. At some point I found my IPAs too bitter and I've made two changes that I think help. You can contemplate or try these out next time. First thing I did was split my bittering hops between FWH and full boil. When I did all...

If you have that spunding valve on the fermentor, it can't keep the pressure as you lose volume (transfer beer to the keg). It will keep a MAX pressure, but has no control over the MIN pressure. So must be at about that point of volume transfer the pressure in your fermentor gets too low...

I've seen both of these phenomena. The stratification at times, can't remember the brew particulars, but eventually it all settled out. And I've had little white dots like that with certain yeast. I think ones that I fermented cool, like my Dusseldorf Alt. I was panicked, it continued to grow...

Can you describe step by step your process for pressure transfer? The more detail the better. I have several all rounders and use them all the time, always doing pressure transfer. So there might be something in your technique.

I concur with the 2 weeks in keg for best flavor. I used to chase burst carbonation tricks to get the beer carbonated fast. I'd end up overcarbed half the time and that was a PITA. When I realized the other half that I didn't overcarbonate didn't mellow random weird flavors until 2 weeks in, I...

Maybe the AHA should lobby for higher taxes on alcohol, to drive more people into making their own!

Now all we need is some links to some medical papers about hobbies keeping dementia away and we've got ourselves the first thread I can share with my wife... "I know I don't NEED any more beer, that's not why I brew. I'm just trying to keep my brain healthy for as long as I can."

And with all of this talk of tasting it every opportunity along the way, just remember- don't dump it until you need the keg! I've had plenty of beers that I thought were gonna be excellent that turned on me. And it's the exception, not the rule, but also some that turned out good once they...

I saw the picture and immediately thought- oh what a pain to clean all those joints and assemble/disassemble them every time...

I've tried several different floating dip tubes. The first ones that just had the ball and a little stainless loop holding the end of the silicone tube were a nightmare. Multiple incidents of what @Bobby_M described. I wasted time monkeying around with hanging different things on it to keep it...

You specifically mentioned "brew house efficiency", and most people talk "mash efficiency" . It's good that you spelled that out, because they're different. And @doug293cz broke mash efficiency down further into its components of conversion efficiency and lauter efficiency. Quick definitions...

Rye and Wheat are two completely different animals. The two main characteristics I get from rye is a kind of spiciness/bite, and a distinct mouthfeel that I call "slick". What had a much more grainy taste (differing levels depending on the type of wheat), but a general softness/fluffiness to...