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When I signed up last year, I think they had a promo running at the time so I got a few bucks off so you could wait for that. Not sure how long you'd have to wait though. That being said, I re-upped this year for the full price and have liked Brewfather enough that I wasn't considering not doing it.

Those do look pretty sweet.

No, it's fine. At this point though, I'd suggest making a tincture where you mix spices and vodka and let it sit for a week. Once it's done fermenting, take something like 100ml and add drops of the tincture to taste (~0.05ml/drop). Once you hit the flavor you like, just scale it up for the rest...

If it's extract, how much water you use in the kettle doesn't really matter. There may be slight differences in hop utilization but that's not a big deal. In the end, it ends up at 5 gallons and that's all that really matters. So no reason to dump it.

Just an FYI. You need to cut off the plug and wire up a 240V plug if you want that. So switching voltages would require switching the plug.

Yeah but you made a starter with it so so I guess I'm not surprised it went that fast. It usually takes 48 hours when I use Hornindal to get something in the 1.065 range down to finishing gravity and I just pitch it from the bag it comes in. And I'm not surprised it doesn't taste good. Something...

Can never have enough thermometers. I'm in!

For those with hot ground water right now, this pump (https://www.amazon.com/gp/product/B071RVPNQL/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) with some hose fittings works great a pushing ice water through the Hydra. Once it's down to 90F or so, I just recirculate it back into the ice bucket.

Just take a super long time bottling and tell SWMBO that if you have a keg, you can drink half pints instead a whole 12 oz. At that point, I don't know how she couldn't agree to let you keg, lol.

I'll throw in that the Hydra chiller fits but just barely. I just got their traditional size since I used it in a normal pot for years. But the chiller plus their whirlpool arm attached to it can just barely fit in the Anvil, but it works.

What did you use for souring? Unless you used something different that takes the pH really low, yeast should be fine. What was your mash temp?

Are you recirculating too?

That's exactly what I've been using while deliberating if I should use the Anvil or just go back to my propane BIAB setup. I would like to use the Anvil but not if it's just going to be a disaster brew day.

What's the most grain any of you have used in the 10.5 Foundry? I'm looking to brew a Wee Heavy and based on my efficiency, I need to use 21 lbs of grain and my mash thickness ends up coming to about 1.35 with a 1 gal sparge. I know the manual recommends a limit so am I in for a painful brew...

For my last batch, I was getting the kids ready for the day while I was mashing and recirculating so I wasn't able to rake the top. In the end I mashed for about 2 hours and got a 64% mash efficiency. So maybe I could have gotten better efficiency if I was able to rake the top? Not sure.

I would bet if you pitched at 16C and insulated it, it would keep it in the optimum fermentation range. Otherwise, time to start brewing some lagers.

Brewed a porter with Voss and just left it in my hot garage. It was done in 2 days. Used Hornindal twice now and it was also done around day 2 or 3. My only limitation in the time from grain to glass is finding the time to keg it.

If you're looking for something different, I saw some post this pumpkin sour recipe. It's just a kettle sour so you don't even need separate sour only equipment. Mash: 500g Munich II 3000g 2-row 2000g wheat malt 1 Hokkaido squash, seeds removed, roasted in the oven until soft and dark brown...

If you don't have any nutrients, you got any bread yeast? Just toss some in when you boil your extract.

I take it you are chilling the keg while having it at 30 psi?