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That drops to 4.3 which isn't bad. I am also trying to figure out with my process why I am getting darker than expected because I ferment in kegs (under pressure) and do closed transfers. In theory, there should be little oxidation opportunities but it seems like after a week it starts to darken...

Question for those using pilaster malt, this is my most recent batch. Estimated SRM of 4.63. 3.5 gallon batch 4.5 lb Briess - Brewers Malt 2-Row 37 1.8 L 46.4% 0.7 lb German - CaraFoam 1.8 L 7.2% 3 lb Flaked Oats 2.2 L...

Just in time actually!

yes for NHC, thanks for the heads up!

I thought about doing that as well but I'd have to sacrifice another entry to do so. I may taste test tonight and see whats a got a better chance and if the stout is better enter it in both.

Waited to long to ask this but I have print the labels today..... I have an imperial milk stout with coconut, vanilla, and Rye Whiskey soaked Oak Chips in it. I am struggling with where to enter it. Here is what I narrowed it down to: 30 A - Spice, Herb, or Vegetable Beer (coconut is...

I got an applied discount for my Pro to my Z purchase. They just had me keep the Pro which was nice.

Oktober sells a 500ml can adapter so I was able to use that after trail and error (mostly adjusting the base force).

In an effort to be more on top of cleaning my lines I am thinking about storing two smaller kegs I have, one filled with BLC and one filled with Starsans (Distilled Water solution) in my keezer. If I did this I was wondering if: 1. Does BLC hold up for long term storage in a keg? Probably...

figured out a way to fit these on the Oktober, so I am keeping them now (also shipping is insane). thanks for the interest!

I have 200 16.9 oz / 500ml can and can ends for sale that, PSA do not work on Oktober Can Seamers (even after ordering the damn adapters). Willing to part with them for $60 + shipping from 23228

While it does take the automation part out of it a bit I have started doing my adjuncts like whirlfloc, lactose, random ingredients on my own by removing the keg stopper. I started that after seeing my adjuncts didn’t get fully dissolved.

I’ve been wondering my self, what systems are closest to the Pico in automation? I’d actually love to go to a bigger system but I want something with a large amount of automation or programmability. I’ve heard others mention the Brew Boss but I’ve also heard mixed reviews on those.

As others have said the ship hasn’t said yet but theres no reason to not contingency plan! I totally agree with their given situation recourse is probably limited, can’t go after a ghost. That being said someone will pick up the Pico idea and even name and run with it again but in a digital age...

I’m being ignorant here and call me a millennial but in 2020 I just find it very hard for them to go dark with no recourse, refund, or some sort of we f**ked up package. ESPECIALLY, for folks who just bought a Pico Z in the past year. It could take quite some time to see anything of it but you...

I figured being in that range and double pitch on 2 gallon batch would be fine :ghostly:. I'm reading mixed things but would Champagne yeast finish it off? Also, I was planning to rack it on to some coconut either way but I am wondering if that may get it some more food.

I'd hope before that ever happened we'd get an offline patch of some sorts.

So both O.G. and current S.G. were hydrometer measured at 65-70 F, degassed prior to reading. The second brew was 1.120 going into the fermenter, I underestimated the reiterated mash and part of the issue was I didn't remember to account for grain absorption on the second mash so O.G. was real...

I have two brews right now one using WLP007 and one using RVA Hoptopper both with about a pound of lactose in them each. NEIPA Yeast: RVA Hoptopper (200 Billion Cell Count, 3 weeks from manufacture date), well oxygenated 4.5 Gallon (in fermenter) blended batch Half mashed at 149 F Half mashed...

Was thinking that as well is there a good dilution calculator out there?