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I was wondering myself, how long can I trust the powder buffers after they have been mixed? I store them in pint mason jars and only open the jar when I'm calibrating the sensor on brew day.

Room temp is a garage in south Florida. Wait until you see the summer temps. :eek:

It could be, I haven't thought about that. I was toying with the idea of trying to isolate the defrost heater to use for the fermenter heater. If this is a spike from that heater it looks like it might be a viable idea.

Does anyone have any idea why I have these weird spikes ever 24 hours (approx)

Yes Kegs make excellent vessels to lager in. You will have some material settling on the bottom of the keg. That will most likely get picked up in the first couple pours.

If your wiring is solid. And the led changes from off to on, Check the NC or NO terminal to Comm With a meter. If doesn't change state when the led changes. Double check the VCC-JD jumper. If that's correct and it doesn't work. Then the relay is bad.

Can you turn on the relay manually by changing it from inverted to non inverted? Personally I had bad luck with the sainsmart dual relay. After a very short period of time my cooling relay stuck. And the heat relay chatters when called to activate. I swapped it out to a real SSR.

Ate you running a fermentation profile? Looks like you have it on refrigerator constant mode. My experience running a profile the PID adjusts better than that keeping the beer temp close to spot on.

I'm interested in your results. I was told that the alcohol in the vodka extracts more of the flavor than just dumping the nibs in dry. Let us how you like the effect.

64 is a decent temp. You may just have a longer lag time and see activity tomorrow. Hard to say. Adding new yeast won't hurt.

what temperature is it now. You can add yeast again. I wouldn't recommend repeating what you described above. Yeast is fairly forgiving but that sounds like torture to the poor little guys. Generally you want to have the yeast and the must at similar temps when you pitch.

Without a compressor, there aren't any options I can think of. What I do is after running boiling hot water through it I turn it until water doesn't drain out anymore and trust that the heat will evaporate any remaining moisture.

Glad you pointed this out. Fuzze this would be a bad idea to try.

After a week at 70 deg. Its now at 1.036 tastes like its every bit of the 9% ABV right now. This one will age nicely.

Finally completed my build. Sorry for the sideways photo. Just tilt your head. :-)

Check the integrity of the four wires on D4-D7 on the display. When I was assembling my case, I broke the connections just handling it. When the data from the shift register was interrupted, the display reverted back to two rows of blocks.

I miss spoke. It was 1.041. But that's only 6%abv😕 so I did add 2lbs of sugar and it's actively fermenting. Let's see how it finishes out.

I made this recipe on new years day, with the addition of some flaked oats and barley I forgot to use on a previous batch of milk stout. My final volume was higher than planned resulting in lower OG of 1.088. After 25 days fermenting it's at 1.044. Yesterday I took it out of the fermentation...

I don't see why you couldn't put a simple switch between vcc and pin 15. It's worth a try.

Look at this post https://www.homebrewtalk.com/showthread.php?p=6653791 this thread covers the lcd option very well.