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I have BrewPi, fuscus and BrewPi-brewometer installed. took some work, but I a finally logging data from the Tilt. BrewPi isn't graphng the data and the data files aren't looking quite right: Feb 05 2018 20:55:51;null;null;null;NaN;null;null;1;null;null;null72.0;1.023; Feb 05 2018...

Nice article- thanks. I only step mash my hefeweisen. A ferulic cid rest at 110F for 10 minutes will accentuate the banana notes. Same principles apply. \\Greg

I installed the pump as described above and have seen a dramatic improvement in water pressure at the tank. Next thing is to try to drain the tank to see how much water is bring saved now.

It is an expansion tank. Problem as I see it is that the pressure builds as you add water to the tank and eventually offsets the pressure from the RO unit. The permeate pump raises the output pressure so that more water can get into the tank and therefor at a higher pressure.

Been staring at this all day and I have an idea. The typical install is to put the permeate in between the tank and the final output filter, but in a manifold this isn't is possible since that "line" is molded into the unit. I'm going cap the yellow line that runs from the unit to the tank...

I want to start brewing with water from our RO system so I bought a 10 gallon holding tank for our hoe system(WHER25). I also bought a permeate pump to boost the system pressure. Problem is the permeate pump doesn't work with my manifold system as I cannot put the one tee in where it belongs...

I just gave a talk to my club on bottle conditioning this week and you guys are covering it nicely. This "volume" vs "weight" difference was one of the biggest 'aha' moments of my brewing so far. For me it flowed from a confusion of ounces vs ounces and so is generally not an issue outside the...

W00t!

That is a misconception. Isomerization of alphas make bitterness and isomerization slows but happens down to ~150-160. When I told my local brewer I was getting too much bitterness he told me to cool quickly to 160. Of course adjusting when you hop and relying on the hop stand/whirlpool is...

I would drink a bottle a week until you love it. Then drink it all!

They may be primarily for flavor, but you will extract bitterness from them at that temp. Isomerization of alpha acids continues down to about 150F. The rate drops off but doesn't stop. At 175F you will get a lot of conversion especially if you hold the temp there for 30 mins. If you add them...

Interesting approach though to be honest I'd be surprised if the resulting beer ere much different than standard method. HOWEVER, it would be cool to do a triangle test with separate starters. You may want to submit the idea to he Experimental Brewing podcast for eval. \\Greg

Thanks. I soaked mine in PBW for a bit then scrubbed for a few minutes. Still brown, but less so. I'm not overly concerned, but figure if I do a bit each time, I can control it. Thanks again \\uSlackr

I've been all grain brewing for two years. I have a coleman cooler that works well. Cleaning is generally a good rinse with the hose and an air dry. The white liner is starting to brown. I've tried a PBW soak without much change. I've seen some nasty mash tuns and I'd rather mine not look like...

Non-BIAB does not imply three tier system. Like you, I try to control my costs as it is way to easy for a middle aged guy to spend way too much. (I promised my wife I would get everything for half price. That implies research and shopping around) I use Denny Conn's converted rectangular cooler...

So is this shipped to mt house or for pickup at the store? Thanks and great idea!

What do they connect to on the kettle?

Thanks guys. One chalked up to learning. Not too worried about alcohol (except that its in there, . It is beer, right!). I don't keep extract on hand but may need to consider that for emergencies.

Lover's neck. But

My son & I are 6 months into brewing. We recently added a 10 gal kettle and brewed a farmhouse ale today. I over estimated the boil loss and started with 6.5 gal of water. When we were done, we had 5.5 gallons of wort. As expected the OG was about .01 low. Too fix it, we pulled off two...