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Thanks!

Is there a way to build this on top of a raspi instead of using arduino?

Thanks everybody. My concern is the overshot when measuring with a thermowell. I just saw that the BrewPi handles that with an algorithm, do you know if there is a way of building a brewpi over a raspeberry pi instead of using an arduino?

Hi guys, what is the appropriate way of measuring the temp of the beer? For what I've been researching it would be to make the stc-1000 work with the chamber temp, but set to a temp that makes the beer be at the desired temperature? For example, I have the stc-1000 set at 18° C but the beer...

But it's been said thousands of times that if an oxide layer is generated there would be no issues.

I'm from Argentina and in our version of ebay they are selling aluminum coils for the jockeyboxes.... http://articulo.mercadolibre.com.ar/MLA-563538493-cano-aluminio-puro-de-aluar-12-serpentinas-cerveza-gas-_JM I thought as we are brewing with aluminum pots, then the coils wouldn't be bad...

That doesn't sound good @augiedoggy Aluminum disolving into the beer? Should I opt out of aluminum coil then? I know they are used to chill draught beer.:confused:

Hi guys, I'm planning on making an HERMS with an aluminum coil in my aluminum HLT. Is there any step I should consider like building an oxide layer? Should I circulate boiling water through it? And also boil water around it?

Alright. I decided to use the 30 liter as a HLT and get 2 50 liter for MLT and BK. If I need to do a smaller bath I can do use the 30 liter one as the MLT and a 50 liter as the HLT.

I'm moving out of the stove and my 30liters (7.92gals) kettle. I thought of going with a 100 Liters boiler (25gals) but then I thought lifting 14 gals fermenters was going to be complicated. Or i guess I would need to keep them in the chamber all the time but when cleaning them. Another thing I...

I'm brewing yours Permo in a few minutes. But with the ingredients that I can find here in Argentina. National malts, Safale US-05 and Fuggles 5,5%

Yeah. But I heard it generates the other effect. Cold crash at lower temp than it will be ever be maintained/served to keep the taste it has at that point for longer.

I understand that cold crashing is not only for clarifying but also for defining the structure of the beer. Something about the beer changing its taste if being served colder than it was fermented.