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Well, everything seems to work as it should when tested individually, including troubleshooting/testing steps from both Auber and The Electric Brewery. Rather than order more expensive parts I ordered a cheap replacement probe. I'll wire it both through the existing cable and directly to the...

Ah, yeah. Need to read more closely, apparently :oops: Although, do you (or does anybody else) know if the same is true of the Inkbird units? Is there an industry-standard wiring system for PIDs?

I was actually looking at the Inkbird PIDs. A few dollars more than the MyPin, but I've been happy with other Inkbird products. Is the wiring the same across all these? Yeah, with the repeated flashing it seems like it's really demanding some rather specific "attention".

Curious. I was starting to go a little crazy looking for a short or a break. I took the probe apart and everything looks right. I'd hate to tear apart the cable (Electric Brewery finishes them very nicely), but resoldering is cheaper than replacing it. Of course, I could just order a new...

I turned my Auber PID off between my mash and boil yesterday, and when I turned it back on I got the flashing "orAL" error which apparently signifies an issue with the probe (from The Electric Brewery), probe cable, or PID. After copious swearing and a little Google-Fu I put a jumper between...

I know you're working with extract, and I also know that Cheerwine tastes, at best, "cherry-ish," but I've gotten "cherry-ish" flavors with a combination of Lallemand Munich Classic yeast and Avangard Dark Munich in what was supposed to be a dunkelweizen, and D-180 candi syrup and Lallemand...

You can keg the sour. Try to avoid spilling the beer inside the kegerator -- the bugs shouldn't get into the other kegs, but I guess maybe they could infect your tubing if you leave them flailing around unattached to a keg...maybe? That said, if you plan to run a clean beer through the same...

You've probably figured this out by now, but I'll answer for anyone else who may be curious. It's not really that great to bottle a nitro beer. Since the nitrogen doesn't dissolve into the beer, and there's only a small amount of CO2, the beer's going to be nearly flat. If you somehow...

Depending on your grain bill, I'd say don't mash higher than around 152. It really depends on how much grain you're using, percentage of caramel and other "body" malts, etc. With my go-to RIS (24 lbs grain/5 gallons, ~7% caramel-type malts, 4 packs of US-05), even mashing at 149 I get a final...

I've done Dark Night of the Soul a few times, most recently with a pulley -- recommended! Just squeeze (press, actually), no sparge, got a full 5 gallons, about 60-62% efficiency. Beautiful beer! Edit: original recipe is for 10 gallons. I halved it - it would take forever for me to make it...

Beer update: I have 6 bottles left from a 2014 (I think) batch that I bottled from a keg to make room for something else. Poured nearly flat into a brandy snifter. Aroma: Huge, rich roast malt, figs; low vinous notes. Whiff of alcohol is light and perfumy. Appearance: Black as night with a...

Will do, and welcome back!

Man, I was just thinking about this beer the other day. I haven't brewed it in a few years because I just can't (responsibly) get through it fast enough to keep kegs rotating. I think I still have a few bottles from last time, but I haven't opened one in years. Looks like it'll be a liquid...

I think Belma can hold its own if you use it in place of the Mosaic in the above recipe. Large-ish late additions paired with a light grain bill will be fine. It'll even stand up to the pineapple of the Brett C. It's been my experience that no matter how you use it, Belma (flavor and aroma)...

From my notes on the Mosaic/Brett C beer: 6 gallons 6 lb Briess Pilsner 4 lb Briess Pale Ale .25 oz Mosaic - 60 1.25 oz Mosaic - 15 2 oz Mosaic - 5 2 oz Mosaic - 0 2 oz Mosaic - dry hop WLP645 - 4 liter starter from two tubes. Brewed 6/20/15 Dry hop added 7/7/15 Bottled 7/17/15 Mash 152°F...

Sadly, no. I did a Brett C/Mosaic brew that was fantastic, but no Belma. Given the nice pineapple from the Brett C, I think Belma would be a good fit, but Belma's subtle and fades quickly, so you might need to use more of it.

Shiny!

Oh, cool. I went to WV Wesleyan in Buckhannon, no too far from you. You're not too far from the MD and PA borders, and I'd assume Morgantown has a (reasonably) decent beer selection. Still, not exactly "local." More of a day trip. That's pretty much why I started brewing. Cheaper than...

Welcome, RealMadJack! What part of West Virginia are you in? I was born and raised in West Virginia, lived up and down the Ohio from Newell to Huntington. I left WV in 2009, just as they were getting ready to raise the ABV cap on beer. Used to have to go to Chesapeake, OH or Ashland, KY for...

I did that. Added dregs from 3 12-ounce Monk's Cafe Flemish Sour bottles. Two on the brew day, the third a week later. I've seen mixed info as to whether the MCFS is pasteurized or not. According to the Mad Fermentationist, it's not pasteurized, but I've read elsewhere that it is. I'm on...