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This is the first time I am using it and from what I saw, at lower temps it does ferment very clean. I sort of took David Heath's word for it as well (the man does know his stuff!) and so decided to try it. Perhaps my batch of yeast was not great and another experiment might well be worthwhile...

Fair enough. We'll see what happens then. Cheers and thank you.

Noted. Will report back in a bit. One last question - does the pressure have any impact at all? As in, should I release the pressure or leave it as is

Got it. Thank you. Is it something that goes away in time? As in, I've just kept it at around 27c and 10psi. Expect to leave it for another 4-5 days. Is it likely that that's gone?

Interesting. I have only used it once before - Voss in my previous pale ale and it turned out perfectly fine. Does the flavour have to do with the temp profile or the strain itself?

Hullo! Quick update. Looks like it's done (gravity is constant) but when I took a sample last evening to do a gravity reading, I tasted and it seems to have a tart flavour and smell. It's actually not bad in that it's not undrinkable or any such but I do know that the marzen is supposed to be...

Hoppily ever after I brew Hoppy matrimony

Nice. Will keep this in mind. Thank you!

Tried those settings. In fact, David Heath has a video as well. Unfortunately none of them worked. I think that once it reaches close to mash temp, the simplest way is to reduce the heating element power. That is something I am going to try next.

Ah! Interesting. I was considering doing that but then was thinking if once the heat goes away, will the temp not drop again?

Fair enough. I think you are right in that the cell count was prob low. It was an older packet that was vacuum sealed but not open for a while. And it was not stored in the freezer but in a dark cupboard at room temp (approx 30c on average). So, I guess you are spot on there.

I actually brewed a pale ale with Voss in my prev batch and that took off like a rocketship and got done in 3 days. This one had absolutely no activity at all as in zero krausen and the beer was super clear. So, I am leaning toward the fact that it was prob. damaged at some level. But thank you...

I actually do use a fridge but the problem is that I don't have a heating element. Just cooling. And it works perfectly fine for normal lager and even ales given the fermentation temp is less than my usual ambient. This was a kveik and hence I'm having th unusual problem of having to go above...

This, I do not believe, is likely since I see no Krausen at all and also no co2 has come out (I've connected the gas out post to a bottle with a carbonation cap). But I will check though. Thank you.

Alright super. Thank you. Will just wait then

Have done two batches on the 35L gen 4 (10L batches) with the neoprene jacket on and the recirc arm on. Seeing wild changes in temperature - overshooting - both when using PID and otherwise. Has anyone had better luck with it? If yes, request PID settings please. Thank you.

Noted but if there is some fluctuation (1-2 degree), will it matter in terms of off flavours etc?

Not sure if this is the right thread but did not know where else to put it. Brewed David Heath's Oktoberfest Marzen with dry Lutra. Let it ferment overnight (on Sunday) at 20c. I had a bit of trouble with temp control - was fluctuating between 19 and 21. In more than 12 hours - zero activity...

You can just wrap your fingers around the side handles and your thumbs inside the handles and lift. Simple enough to transport that way

At what part of the process are you trying to clamp down the lid? I never once did it and it was totally fine. I think the clamps are primarily given to accommodate the boil extender attachment. In your normal brewday, just placing the lid on top is good enough, I think (on that note, the lid...