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There's already a thread on this in the Crowdfunding section. My opinion is to stay well away from this product, as there is no way of using it if the parent company stops supporting it, or goes bust, as you can only get data off it via their servers. Just like Beerbug did with a similar product.

There also won't be 3 months of media hysteria about how you have a once in a lifetime opportunity to experience the amazing spectacle of standing out in the cold or swimming in a frozen lake before it gets cold next.

Thanks for posting this! It's justified my browsing HBT while at work. For this morning, anyway.

No, but it gives a reason to try and look at it despite the pain of doing so. Every other day, you don't try and stare at the sun.

The story linked specifically says it was an eclipse where the path of totality went over Alaska and Canada, which means it was July 20th, number 3 in your link. It would have been a partial eclipse in Oregon. This calculation shows that Oregon would have seen between a partial eclipse of...

Even with my tap water, (alkalinity about 86ppm), I had to add alkalinity to keep the pH above 5.0 on the Brewing Classic Styles Northern Brown "Nutcastle" recipe. It depends on the mix of colors of specialty malts used and how you are getting the color in the recipe.

It's dorm fridge setup with a 6 inch collar on the door so a 7.9l bucket fits in front of the compressor hump. It has a beer temperature sensor on a thermowell into the fermenter, a fridge temperature sensor taped to the wall inside the fridge and an external room temperature sensor (which is...

I think the more eye opening one would be the one of ER docs, nurses and EMTs (should such a thing exist). Every so often you hear rumors of what they've seen.

Looking at the brewpi logs for the Dubbel I brewed on Saturday afternoon, pitching yeast at about 4pm, the main fermentation heat output stopped at 10pm Monday night. Tuesday night, the krausen is dropping, but there's still airlock activity going on. Whether that's fermentation or just the...

Here was my best attempt. There's a typo in the second paragraph - the diffusion constant should be about 0.14 at 5 C.

That sounds normal, as far as the beer batches are concerned. My hefes and ales are usually close to FG in 48 hours once the yeast takes off, in buckets, Fermonster, carboy, etc. With my brew-pi set up, I can see how far the fridge temperature setting is below the beer temperature setting, so...

You really can't rely on CO2 staying in the bottles to prevent oxidation while you fill other ones. CO2 doesn't prevent O2 ingress, as the diffusion rate of O2 into CO2 is too high - you'll get a few ppm of O2 into the bottle in the time it takes to fill another bottle. My calculations are...

It's about filling the bottle to the top to prevent oxidation of the beer due to oxygen left in the headspace.

Double post

Almost any PID controller will take a PT100 sensor, although there may be some very cheap ones that don't. The larger range thermocouples are J or T type, and yes, they are less accurate in the brewing range. They're only really useful for furnaces, ovens and the like.

A couple of hypotheses: A head space will allow a bit more CO2 to come out of solution and equilibrate if the bottle is a bit above the equilibrium temperature for the amount of CO2 in the bottle. That will help a little with what is effectively over carbonation. Also, when you pop the top of...

I do use a 3l beaker. Since I'm using a stir-plate, I don't need to shake the starter anyway. And using a beaker means I can fit a mini-immersion cooler coil into the beaker to cool the starter down after boiling, which means it takes less than half an hour from start to pitching in my...

The cheapest way is to throw it away and replace it with a PT100 (more accurate, and your PID controller can probably work with it) or K-type thermocouple in a probe, or in an NPT threaded fitting with the correct length of probe for your application. The thermocouple in that housing is bonded...

I was referring to bottle carbing there, as you seemed to be talking about beer not carbing correctly in the bottles. If you are talking about getting gushers with keg carbed and then bottled beers, then, yes, headspace is a factor in setting the carbonation level and bottle serving temperature...

BierMuncher is the inventor of the low cost counterpressure bottle filler which consists of a bung on the filling tube that is burped to allow for cleaner filling of bottles with carbonated beer from a keg with less foaming. Since the person you are replying to is keg conditioning and then...