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I went through a few iterations on my conical before I found something I was truly happy with. I still tinker with it from time to time, but overall I have no complaints. I use a Spike CF10 with their gas manifold on the lid. I have a hose connected to the gas manifold via a gas disconnect...

@couchsending nailed it. I believe that 001/1056/US-05 will give you what you are looking for, but if it doesn't reach a terminal gravity you are happy with you could always add something to finish drying the beer out.

Are you opposed to using more than one yeast?

Do you have a way to seal the kettle? Something air tight? The "blanket of CO2" thing is a little misleading. Doesn't quite work like that. If the vessel is not airtight oxygen will get it and mix with the CO2 produced from fermentation.

I've only carbed a keg once, and it was a while ago, so I'm going off memory. I believe I used somewhere around 3.0 oz of dextrose, but I attached a spunding valve to the keg as well. I guess I was scared of over or under carbing it, so I added a little more sugar than I thought was necessary...

Thanks for the input. I tend to use lower attenuating English yeasts, as most do, so I don't mind a drier beer than what I'd get from mashing for something like 154 for 60 minutes or so. I know a lot of people chase a higher final gravity with this style, but I tend to prefer getting some malt...

Great, thanks! Does the 171*F make a huge difference, or is that your mash out? Is your 152 step only 5 min or is that a mistype? Just curious since that seems like a short amount of time. The rest of my process is pretty dialed in at this point, although I'm constantly tinkering and trying...

Do you have a preferred mashing profile? I did my first stepped mash on my new recirculating eBIAB two weeks ago, so I can't vouch for any changes just yet. I dryhopped yesterday and will be kegging this wknd. I went 145*F/152*F/162*F. Grist was mostly Golden Promise with some malted wheat...

Do you know of any breweries specifically that are bottle or can conditioning their beer? I know some of them naturally carb with spiesse or krausening, but it's my understanding that the carbonation is happening in bright tanks, completely free of oxygen. The then unfiltered, carbonated beer...

The only other thing that I can offer, and it's just a thought, is that you are getting poor circulation THROUGH the grain. With 3 gallons below the false bottom your 30# of grain is suspended in 12 gallons of water. I'm thinking the recirculating water/wort may not be penetrating the grains...

The first few things that come to mind are 1) Were both probes calibrated? 2) How thick was your mash? I know you were recirculating, but did you try stirring the mash at all and see if the temps fluctuated?

No, sorry, it isn't. All that's left is the chiller.

SOLD

SOLD Thanks to all interested

I'm home every afternoon between 4 and 430. Sending you a PM now with my contact info.

Yes sir, still available

Yep, still available!

Fellow HBT'ers I am selling off my 5.0 cu ft deep freezer that I used for temp controlled fermentation for a year or so. It is large enough to fit one 6.5 gallon bucket, but not much more (see pics). I am also including a prewired InkBird ITC-1000 that I have wired up with two external...

I constantly have fruited kettle sours on tap, at the request of my wife. I have used Hornindal multiple times without issue!

I do not have mine permanently mounted. It sits on a shelf until brew day. I have the cold water entering the top of the coil and the hot wort entering the bottom. I have a Stout Stainless unit, so the water connections are cam lock and the wort connections are tri clamp. Makes assembly and...