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Got them. never thought to use for water, etc. Did post a request for any updates, given that the original post was quite old :mug: Stefan

As requested , can you share your BS profiles, please? Stefan

+1 on that request, especially since Josh seems to also calculate water. I use BS for initial recipe building, then transfer to the PB RC for the final calculations of water, and the advanced editing. I have to use the latter as every brew now needs a pause at the end of the boil to connect and...

Like many things on the InterWeb, people quickly assume intent, meanings, etc, that would probably not be done in a face to face meeting. Let us be very clear. The Z DOES do what we expect, the customer service HAS been stellar, even if some people say the responsiveness dropped some (and Annie...

First the easy one, access the community (forum) at BrewPi.com. you will see a (long) thread for Tilt/Brewometer integration. It includes most of what you need. Also, when you install SBowler's chnages, there is a readme file that explains more. Regarding "remote" reading of your Tilt. as...

+ 1 on that

To chart the data yes, but it is still useful to be able to go to the fermenter and check the SG without having to open the vessel, sanitize anything, etc. However, next step (almost there) is top connect to my BrewPi and its website, so I can view the fermentation progress from afar :mug:

I connect for an extra 5 minutes of boil, to sanitize the coil, then leave it on for the cooling and the post brew rinse runs. In the advance editor I add an extra pause and 5 minutes of boil. Thenj when the chill pause occurs, I add ice to the bucket and away we go. Stefan

I switched to Annie's inside-out method. Cuirculate the wort through a chiller coil standing in a bucket of ice. Now cool a 3 gallon batch in 15-20 minutes. (apologies for the sideways view, the original was the correct way up)

31 days? Remember, seven days without beer makes one weak ;-) Stefan

+1 on the customer service comments below. I have been blown away by the awesome way they look after their customers :rockin:

I ferment 2.5-3 gallons in 5 gallon cornys all the time. No issue. Of course I keg in 2.5 or 3 gallons kegs to minimize head space in storage Stefan

See the Brewery Name section for the reason behind the name, but of course it leads to Underground themed labels and beer names. Pictures below are for my generic write on labels, BeerCling.com. I brew both modern and historical recipes, so 2 different labels. Also included is a picture of my...

So here are mine (see the "Brewery Name" topic for the reasoning behind the name. The first two are write on that I use with different beers. The round one is my hard cider. The last one is my keg label (needs some tidying up)

I use Beersmith to craft my recipes and then enter the recipe into the PB Recipe Crafter. There is often a difference between the calculated OG in BS and RC, but when using 65% efficiency in BS I am usually closer to the BS number than the RC number. If you have BS, PM me and I can send you my...

I would not wait until his 1st birthday to brew again. What better excuse to start a special beer that you ferment for almost a year and open it ON his 1st birthday:tank::ban::mug:

3/8 SS wort chiller, beer books, refractometer and a Tilt Brewometer. Just ordered all the parts to use them: BT dongle to connect the Tilt to my brewPi Ballock QD connector and adapter for the chiller (will be used "inside out", wort through the chiller standing in a bucket of ice)

There is now a (hack) version of BrewPi that is integrated with the Tilt. Just need to add a BT dongle (or does your Pi3 already have BT?)

Notting Hill Brewhouse - Most think it is because of my British heritage (legal immigrant), but actually it is because we live in a subdivision called Notting Hill. Logo was quite easy to decide. And my beers are all named after London Transport (Underground) stations or lines, e.g. Victoria...

Only about 35, but I LOVE it :mug: