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I'd love to use an external timer like this, but my system is 220v/30a In a perfect world, I'd just use a standalone timer to control the whole system, but the 220v/30a timers are a lot more expensive than the 110v ones...

I've been brewing with E-HERMS system for a few years now and love the convenience, accuracy, and consistency that it brings. Summer time makes getting to strike temp a lot easier, but I still wish there was a way to program my system to "start" around 5am so I can just walk downstairs and...

...this is the one reason why I dislike my keggle. That domed bottom doesn't allow me to whirlpool and collect wort from the side of the vessel without leaving a ton of wort behind. I usually just split the distance on the dip tube and deal with a little hops in the fermenter.

It's possible I did, but I don't really recall. I guess I should have listened to your advice. It's weird because so many people have nothing but good things to say about this product, but that just hasn't been my experience.

I should clarify: I have a HOME-MADE hop spider. It consists of a flange with a hop bag attached to it. The bag isn't super fun to clean, but it's a LOT easier to just lift the whole bag out of the kettle and dump the contents down the sink/in the trash. ...the hop stopper, not so much.

A couple of months ago, I bought one of these for my Sanke keg converted kettle: https://shop.theelectricbrewery.com/collections/hop-stopper/products/hop-stopper-2-0-screen-only-for-converted-sanke-kegs-keggles I was really excited because I heard a ton of amazing reviews and I was tired of...

I think I figured out where my calculations went wrong. Brewfather was figuring a conservative 73% attenuation on the Wyeast 1318, and historically I've hit 77.5-78.8% attenuation...which if you plug in to the recipe with a ~158F mash temp, it'll bring my FG down to 1.014-1.015. I'm a little...

Recipe for reference: https://shop.theelectricbrewery.com/pages/electric-hop-candy-jr-new-england-style-pale-ale I've been wanting to brew this one for a while, so I think I'm going to finally pull the trigger. I scaled it down to a 5 gallon batch, but what's got me scratching my head is the...

This grain wasn’t milled so I guess I’m fine. Good article and great info.

I ordered a few recipes early in spring and brewed the first one within a week. The second recipe sat in a sealed bag for about 3-4 months before I brewed it. I’ve only had a few pints of the final product and I can’t quite put my finger on the taste...if it’s the hops I don’t like or maybe...

Oh, I know. I only use the Tilt to track change in gravity and even then...I’ve brewed enough dry hopped IPAs to know it’s not accurate. I always pull a proper hydrometer reading to measure FG.

Well I’ll be a monkey’s uncle. After 6 days, I’m sitting at 80% attenuation. Definitely the slowest yeast I’ve used, but impressively consistent. Really glad this one finished out. Technically I’m a point away from target FG which I’ll probably hit in the next few hours.

Update on my batch: Oddly enough, the yeast is still steadily chewing through this batch after 4 days. I’ve maintained a pretty active fermentation far longer than I’d expect to see. Like I shared earlier, I typically always use liquid yeast and build starters, and that yeast will get through...

So... I think I figured out what could be the issue. First, I never work with dry yeast, so I’m a little rusty. When rehydrating, for some reason I thought I read to to use 110-112F water. So maybe my cell count dropped out due to the higher temps. I decided to just toss another pack in with...

68F in a temp controlled chamber. I always oxygenate with a wand and pure O2.

Gosh...this strain is sloooooww. Primary fermentation rolled in almost right after I made this thread, but it’s only dropped a few points per day. I guess I’m just used to liquid strains with starters chewing through 80% of the fermentation within 2 days and then hitting that long tail to finish...

5.25 gallons This was a super simple batch. ...although, I did forget to add yeast nutrient.. :(

IDK. I had an OG of 1.056, so that should be enough for 1 packet, right? I could drop in another packet for good measure, but I'm more wondering if this is just the characteristics of working with dry yeast.

Out of all the beer I brewed over the last 3.5 years, I've only used dry yeast twice (and neither batch was very memorable). I had the ingredients to brew a blonde ale and a spare pack of US-05 (exp Feb 2021). I rehydrated the yeast properly and pitched it into ~72F wort at about 1:30pm...

Yeah, it's still a little leaky if you don't have the lid on in a certain orientation with the clamps. I definitely think a slightly thicker seal (or even stacking two seals) would solve my problem. I didn't know you could pick up replacement -- might need to consider that. I've soldered flat...