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Before they started selling one (or maybe while it was out of stock?) I believe I found a file for a lid without the post - I imagine adding a post wouldn't be too terrible? Do you cut threads afterwards? I don't 3D print.

My auto syphons (2) always drip if lifted out of the carboy. I like the idea of priming it with star san or similar, but it might still be trouble and/or put a bunch of star san in the beer. I had good luck pumping the auto syphon when the dang bottle filler would stay open. The spring-loaded...

I love 833 but haven't tried it warm. It seems like it might work. I found one person saying it gets estery, but no description of what kind. @dmtaylor appears to use it at 65F and reports no esters. https://www.homebrewtalk.com/threads/wlp833-yeast-question.733236/ 838 does seem riskier warm...

Thanks for the update and have experienced leaky bottle fillers. One dripped every ~2 seconds, but the worse one would jam and stay wide open until you realized what was happening and pushed it back down on the bottom of the bottle. My worst bottling experience, though, was a spring-loaded...

I can definitely relate to lifting a few brown bottles up to the light to peer through and wonder which is 7srm and which is 5srm.

As in battery-assist? I've heard of a pizza oven that uses that. Edit: I guess you could buy something like this with a second 5.5kW element. https://www.ankersolix.com/f3800-pps

I also use beige masking tape for longer labels. Works great if dry when applied, but even a touch of condensate will keep it from sticking. Once it's on, it's pretty reliable.

A sharpie on the cap works pretty well (edit: if it's dry!)

What size system is that? Pro? Looks fancy!

Yeah. Every year I calibrate it, but first I test it in the 4, 7 and 10 solutions to see what kind of drift it had. So far, they have all read correct. (The meter only has 1 decimal place, hence "within one decimal place" in my other post. I imagine if it was more precise, I'd see some drift.)...

And they were all hazy IPA? One of the big draws to homebrewing 20+ years ago was being able to make styles that weren't commercially available. Maybe we're returning to that. (As a malty beer lover, I'd say peak US grocery store ales was 2008-2012, before literally everything other than Old...

Anvil, clawhammer, grainfather (edit: NZ, but easy to buy)? edit: and Kegland (AUS) probably swamps the market for <$800 AIO. Hard to compete with them There happen to be different folks who like different strokes.

This may be true for a really accurate reading, but in my experience, my meter is within 0.1 after 12+ months of not calibrating, so I get lazy. Since I only use the reading to confirm Bru'n, I figure it doesn't matter much in real-time.

Corn sugar is dextrose (glucose) and is extremely easy for yeast to eat. Cane sugar (sucrose) is a fructose and a glucose stuck together, so it's slightly harder to eat, but still pretty easy. Both should do the job if the yeast is awake. I would not try to correct a lack of yeast by adding...

Yeah, that's where I'm leaning.

When you say put the cap on do you mean full of storage solution? Recipe didn't indicate mineral/acid additions and profile was basically RO. Are you using RO with no additions? If so, there is no way that pale of a beer is low on pH. I've had good luck with a ~$70 Milwaukee unit, but my N=1...

I have never used isinglass and never plan to. Irish moss is a seaweed and could therefore theoretically be contaminated? The active component is called carrageenan. Whirl floc is irish moss plus refined carrageenan. I use whirl floc on every batch, but many people skip it. Refined carrageenan...

Oh, a couple more goofs/findings: I took "6 gallons" at it's word. OG 1.081. ~11% ABV. Oops. Wish I had measured SG at 5 gallons. 12.5-13% would have been nice. I should have pre-chilled the concentrate. With ~ 2qt heated for the bentonite, pitch was probably 85F to 90F. I used the included...

The tabs work if you can get your desired volumes from them. I sometimes think about keeping a bag on hand.

Re the cold crash discussion. There may be theoretical concerns about yeast count/viability after crash, but I can say empirically that you can do almost anything to beer and it'll eventually prime, unless it's a >8% ABV or has sat for months on end. There might be a few strains (3724?) that are...