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Its probably relative if I make my classic pale ale at 154 and it ferments down to much the next time I make it can set the pid at 155 or 156 and just play with it at least the temp will be stable

I am worried if the probe is in the mash tun then if i set it at lets say 154 then the wort exiting the coil would be 157 range doest the liquid wort also contain the enzymes that are working converting starch to sugar? And if the recirculation speed is high the wort sitting in the mash tun...

That is actually my hlt cooler i have a 25 gallon pot with insulation and a homemade copper manifold

Changed my system a little bit and went with a dedicated herms pot with 1500w element and PID I have the temp probe just after the herms pot I noticed that if I set temp at 154 and measure the liquid inside the mash tun it measures 152 with a thermapen I would expect some sort of temperature...

Looks like 30 gallon tank is the next biggest size to 15 gallon question what would be better 1.5 inch female threads or 2 inch male threads. I dont like the idea of having threads at the bottom of the cone but if i would get the 2 inch male threads and a 2 inch female adapter to 1.5 inch...

I usually make 10 gallon batches so when I grow the starter I usually step it up if the last step is 4 liters I would be a little hesitant at throwing the entire starter in would it work if I would decant the 4 liters then on brew day make 2 liters of slightly higher OG wort maybe 1.050 put the...

Would it do a 15 gallon batch or only 10

Would it do a 15 gallon batch or only 10

I am in the market for a plastic conical for 15 gallon batches I noticed inductor tanks go from 15 to 30 gallons nothing in between is anyone using plastic inductor for 15 gallon batches? Wish I could get stainless but that is out of the question

I am going to make this again soon fourth attempt any suggestions on how to get this to ferment down mine always stall out around 1.018 Never used the servomyces is that the missing link or should I only hold it at 65 for a day and let it free rise on its own

I finally got the nerve to enter my first competition my belgian blonde which is only pilsner malt sugar and wlp 570. I love belgian beer drink it all the time and I thought I nailed it this time. So I decided to enter it in a local non BJCP contest in a belgian/saison category judged by three...

Ended up buying this sensor it seems ok a little slow to adjust to temperature

This is only my second lager the first was a Vienna lager fermented with wlp833 went from 1.053 to 1.012 fermented at 48 for around three weeks This time tried to do the quick lager method with dry yeast mangrove jack bohemian lager yeast. Held at around a week at 50 degrees took a gravity...

Just ordered the Auber

I started my automated journey with an STC-1000 because I didn't have a clue what a PID was, I am getting tired of the overshooting temperature and what to replace with a pid. i bought a cheap rex c100 on amazon for 10 bucks but I am sending it back because I am having issues calibrating the...

Were is the best place to buy these? Terminal blocks, SSR, contactors ect

I actually have some pickling lime from when I used to make my own Belgian syrup. Would that work better? Its probably pretty old

Yes 1.5 pounds of blackprintz in 10 gallon batch, never used it before

Looks like If I use RO and add 2 grams of calcium chloride and 2 grams of chalk I can get 40 ppm of calcium and PH of 5.41

I am brewing my first Czech dark lager this weekend I want to be traditional and use soft water. Can I use just RO water with no mineral additions? Or should I use blend of gypsum and calcium chloride to get total calcium up to 50 ppm?