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Is that also an update to the Pro version or just the free one?

Yeah began ramping the temp when it dropped below 1.030. Started at 66, ramped to 68, then 70 last night. It has dropped another 5 points in the last 36 hours but just slowed to a crawl. Looks like itll eek out the last 10 points but may take a while. Most fermentations ive had with other...

Hey all. Wow, this is the first time in 50 batches this has happened. Have a special bitter mashed at 151F, with yeast nutrient and O2 added - OG 1.044. Pitched single purepitch pack of white labs wlp017 (manufacture date 4/28/16). Had airlock activity within 12 hours. This was thursday night...

Craigslist. Wine fridge. Or glycol like jeff. Lol.

Does anyone know what guage the stainless is on the ssbrewtech half barrel shelf?

Brewed up a special bitter last night. Hit all my numbers. Should be good!

Has anyone built a custom TOP stand? I was thinking of doing a stainless four castor stand for my TOP, morebeer CFC, and pump.

maris otter, munich, black patent centennial, cascade, saaz

I can send you the free 1.16 or you can look on the interwebs for it. It would be good to get and check that number, if its low enough your water input is likely good.

Oh. It was in the free version 1.16 which is what i have not in the new free version 1.17. Ugh.

I have a gas qd that leaks also. And a few that are really difficult to get on and off. Not fun.

looks fine! ferment with s04 or wlp-002 or other similar strain?

It should be there. Instrucitons are tab 0, tab 1 is "water report input". Here's a photo from my free version 1_16 of Bru'nwater (see attached)

It's the sheet where you input your water info. Below the lines that you ask about in #2 above

Just found this presentation from weyermann where they list on slide 15 mash pH for some traditional styles...with kolsch and alt beer mashed in the low 4 range. This seems quite low...any thoughts? http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf

Not sure on dosage. No on "water report input" tab

I do this in primary also with pellets usually. Once active fermentation is done, I throw in the hops. Easy peasy. Cold crashing 10-30F from the final fermentation temp helps get some of the hop material to drop but it takes another day or two. I just try to minimize the amount of hop gunk that...

1. Not required unless you need it for 2. 2. Yes. If they report total alkalinity or temporary hardness as CaCO3 this calculation can give you approximate values to plug in for bicarbonate and carbonate in the top section. 3. Not sure. 4. Yes. I use a Blichmann BrewEasy system. The sparging...

So what you all are saying is we have only a rudimentary estimate (+\- ph 0.5?) of what the mash ph will be until we get a measurement? So planning to get in the ballpark, then plan for on the fly adjustments everytime to get to where we want to be?

Keg.