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Didn't insulate the fermwrap. Controller is working perfectly, my APA is fermenting at a perfect 65 degrees and holding steady. Thanks for the help

I had a high gravity Imperial IPA that didn't take off for almost 5 days.. low pitching rate got me, but then, like a miracle, my yeast started eating away, and wouldnt you know, it tasted amazing. The biggest lesson I've learned in homebrewing is patience. You'll be fine.

Well this would work in theory but if you have a particularly active fermentation you're going to fill your airlock with krausen and other such sediment and wort. Definitely go with a blow off into a growler or bucket of water.. (i filled the guinness glass i used for my 5th or 6th batch with...

Awesome. I have the probe insulated like crazy with bubble wrap and electrical tape. It's reading a constant 4 degrees less than the water temperature. Sorry for all the questions, but additionally, should I insulate the outside of the fermwrap somehow? Thanks for the help. I'm gonna let...

Thank you sir, I thought I had that right. I'm also wondering about the differential, do I set it lower than my set point? If so, by how much?

Hi there experts of HBT, I have a question. Or 3, let's see how this goes. So I wanted to control the temperatures of my fermentation more precisely, and did a ton of research on this forum and elsewhere, and I decided on this system. I decided to get a fermwrap type fermentation heater...

Actually, it could be a problem if it's a ridiculous difference. Like it came out at 1.023 instead of 1.043. I assume you meant it was like 1.045 or 1.041, correct?

It's not really a problem that your og is off from the target listed in the recipe. All this means is that there are more or less sugars in your wort than estimated.

This has been very helpful. It will be 48 hours at midnight eastern time tonight, and I'll be getting home just before that to take a look and see if we have any visible signs. I'm pretty sure I aerated it sufficiently, but then again being fairly new to this and this being my first "Big Beer" I...

Linkd1 and I are brew partners. To answer the questions tvtoms asked, we used a wyeast smack pack called American something or other, and we pitched it into our wort after we cooled it with a wort chiller. It was definitely in the 60-70 range. Also we used a yeast nutrient (fermax) in the last...