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Thank you all for the reply. I just wanted to make sure I did my homework before I purchased it.

For those that have hard water and using a sanitizer like Star San are we depositing beer stone slightly each time? I sanitize my kegs with Start San at the end and drain all out, but you will always end up with a thin film left over. That chalky white fluid has got to be leaving deposits...

That would be awesome thank you.

For those that own the Robobrew I wanted to see if this would work for making kettle sours? Does it have a safety function that shuts it off over a period of time like the Mash and Boil? Meaning can it be left on for several day if you want? Can you choose to heat at temps 90 deg and up? I want...

If it is an unknown plastic than I will keep looking. Although it most likely is fine I do not want to be the guy who ended up on the crapper because it grew the funk.

Does anyone know what these flow meter are made of? I've found several flow meters but when I look at the material they are made of they are not food safe. https://www.adafruit.com/product/828

joshemusica I plan on taking yours and Yoopers advice and skip the acid rest. I will also go back to a starting ferm temp of 65. IchLiebeBier I used sugar. I also checked different beers throughout the batch to see if it was a mixing problem. Thank you all for your replies.

Perfect. I bought a 12V diaphragm pump used for RV's, I tried it at 9v and it still a little loud. Looks like I'll switch to a fountain pump. Thanks

RM-MN I was using strips for testing the mash. I'll get a meter. According to Beer Smith with the additions I've added to 10 gals of water are Ca 57.9 Mg 10.4 Na 37 So4 84 Cl 57 HCo3 76

Sorry back to the cooling. What pump are you using and how many feet?

Yooper I apologize if this sounds negative. I'm searching for perfection as you do. The pH of the R.O.D.I water with the sodium bicarb was 7. The mash pH after acid rest and the just before the sparge look to me to be in the low 5's. I have always been told the grain will lower the pH of the...

Yooper Baking soda or sodium Bicarb (NaHCO3). Magnesium test kit was not accurate. For 4g per 10 gals Brew Smith has the magnesium at 11ppm. Mash pH was in the low 5's. I could use a more accurate test as well. The reason for the 113 degree for an hour is it was recommended by a Belgian...

BigMack 5lb pils 3lb white wheat, 2 lb pale malt, 8oz carmel/crystal malt, 1 lb wheat flake, .87 coriander seed Water 10 gals R.O.D.I. White labs yeast nutrient wlnp1000 1 tsp 4g baking soda, 4g epsom salts, 8g calcium chloride. Hardness 120, alk 110, Calcium 70 ppm magnesium 40 ppm...

I just did a stout and was short of my FG. I let it go for 3 weeks even with a fermentation chamber. Stouts and dark beers tend to be more complex and take more time. Low temps in the beginning are best (providing they are within the yeast recommended temps.) This can actually prevent off...

At this point look at it. If it makes you bubbly inside that you made beer you are carbonated so you are ready to make another. Brew another beer. For the first batch open one a week and take notes. Time will tell.

I've been battling two things on my Belgian Wit one the lack of clove notes and the other head retention or flat beer. My main concern is flat beer. To help with more clove notes I did my protein rest at 113 deg. instead of 120 deg. I ended up with the same results on clove notes and even lower...

WoW look like you are about ready to serve?

WoW Is that a Euro vac under the great stuff?

jddevinn Thank you. I have Perlick as well. It is the Century beer system. No worries my fermentation system is seperate. My tower is 3 I'm hoping my beer is better than your 10?

milldoggy thank you before I may ramble. I have a RV pump that does 4 LPM . I am only pumping 3ft max. The tower has copper tubbing , I live in central FL.