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Looks great, I don't have the expertise to get my data into that tool. Some day if I ever fire up Eclipse again I will try to tackle it

I will end up fumbling through my background much longer than the time it takes to design and build my control box... Those backgrounds above are really nice

Thanks, it is a Vishay NTCLE413E2103F102L, R25=10K, 1%, Beta=3435

I’m going through the S-H coeff headache right now. I’d be interested in that script. Right now I am within a couple degrees then trying to apply linear calibration to get it close to my 1-wire values which is less than ideal.

Flameout is often used to describe the point where hops are added to the kettle once the heat source is stopped. Knockout is the process of moving the wort from the kettle to the fermenter.

I think this was just coincidence, shaking a full carboy will not introduce an appreciable amount of O2.....likely it was a long lag due to old or weak yeast.

You can walk that up to 60-62 after 3-4 days

Yes, you can put a couple ml's of water or mineral oil in them to help with heat transfer.

I don't think off flavors are too much of a concern. For a bucket you can use a 2-hole number 10 stopper with a long thermowell in one of the holes, just cut the appropriate size hole in your lid. Water is always a good test but fermentation is exothermal so the comparison is not exact.

You can lower it, just go slowly, a degree every couple of hours, it will take a while to cool the entire mass. What type of fermenter are you using? Ideally you want a probe in a thermowell instead of on the outside of the fermenter.

Hop extract still has to be isomerized. There are pre-isomerized extracts available but these are generally used commercially to adjust bitterness in finished beer.

Yeast do more than just ferment. There is an advantage to leaving the beer on the trub for several days after final gravity is attained....the yeast take up by-products and convert them to other compounds with higher flavor thresholds, namely viscinal diketones such as diacetyl to acetoin...

Several things happen during the boil and they occur at different rates. We denature and coagulate proteins (break material), we sanitize, we reduce the volume to achieve our desired starting gravity, we isomerize alpha acids, we drive off undesired volatile compounds such as DMS (which has a...

BeerSmith says a 4.4% beer with about 55IBU's........IBU's are right where they should be but the grain bill is a little weak. That's assuming your Sorachi Ace were 13% AA and that is for a BATCH size of 1 gal (pre-boil 2.33 gal).

I have a small blemish on my 14gal Uni....at 9 o'clock

No wort, just the fruit puree and yeast. Think of the fruit vessel as a secondary, you're racking the beer off of its yeast into the fruit vessel once it has completed fermentation. Cold crash after about 1 week then either bottle condition or keg and force carb.

Here's another crazy direction for yeast. Bryan was an instructor in a class I took and he had Denby come in and give us a lecture on this research. I'm a biologist by education and love this stuff. It's crazy how yeast are normally aneuploid, having haploid, diploid, triploid, tetraploid, and...

Here's what we do at work. Ferment the puree in a separate vessel for about a week then rack the finished beer onto the fruit. We also use pectinase in the fruit while it ferments.

Recirculating systems usually measure the regulating temperature at the heating source discharge so there really should net be more than a couple degrees difference