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my controller was from the original machines, no bluetooth. but if they used the same components it could be the same problem. remember ive used my unit for more then 100 brews... i guess im kind of a guinea pig for long term use. for using my unit this much and this is all the problems ive...

Ive probably brewed 100+ batches with my GF and no issues, then my plug melted. This is a potential fire hazard. when i look at the male end on the cord there is some arc pitting on the prong, im assuming this has been arcing for a while and finally the bad connection on the cord end to the...

anyone used cryo hops yet?

again, watch out for oxidization. its real with IPA's bigtime.

check out the topic on broken ones, i wont use em

looks like beer, quit screwing around with it and leave it alone.

just checking in, grainfather working perfect every weekend as usual. did a lacto sour in it, held it at 90f for a couple days, never missed a beat outside in the cold.

it need an internet connection to brew? sounds like a lemon

i dont have much of an issue with my grainfather but theres a few things that help, as said previous stirring the mash half way through helps. The other thing is rice hulls, even with a normal mash without wheat ill throw a half pound in to aid the mash recirc flow. If my recipe has oats or...

shes carbed up and excellent. great reviews from mutiple brewers. incase anyone was wondering it was a clone of four winds nectarious sour. side by side the nectarious has slightly more acid due to the ph. the nectarious is 3.5 ph and my brew was 3.7 other then that its the same, if anyone...

brewed this 3 years now. this year im leaving out the pumpkin bcs its a giant pain in the rear. and i think the spices are what actually make it.

did u find any crap in the pump?

i always do 5 days, i find 7 can get weird and grassy.

i fermented a belgian wit at 95f for a couple days. suprisngly turned out good. also, dont let an ipa sit to long. drink that sucker young!

im confused, you added your priming sugar and then bottled it? then let it sit at room temp for 3 weeks, then put it in the fridge? if this is the case, it needs more time at room temp.

your boil off changes with air temp and stuff to. i just shut my boil down at 6 gallons by using the grainfathers marks (best thing ever). i dont use beersmiths numbers anymore its always different. on another note ive been having issues with my pump sometimes and i think its mainly just due...

ok im back with some results. the gravity is at 1.054. pre boil OG should have been 1.058 so i think im in the clear on that one, the krausen has buggered off and the lacto invasion continues. ph is staying at 3.7 (id like it lower). also there is no bubbling. should i let this baby sour for...

white labs ya. i guess i ride this baby out. i agree i saw krausen first and was like wtf. then the battle of the 2 has begun. hopefully the yeasts havent screwed up my OG, ill check when i goto boil this and make up for it i guess...

the ph yesterday was 3.9 today its 3.7. omg theres a little lacto bubble forming!

Ive done normal room temp sours but this is the first time ive had a temp control on my brew. i pitched lacto deurki or whatever its called and been holding it at 90f for 3 days and this pellicle looks wacky. thoughts?