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And even better, More consistent results using a flow meter

Yep, read that but that's why I was more inclined to go with the fish pump not pure o2 as I can get close to the saturation rate with an inline stone from the chiller not worrying about running out of O2.

I think we are missing something here in the details guys.

I am switching from o2 with a wand to an inline system as I fill the fermenter

Yes but draining the 12 gal boil kettle takes 25 mins

Awesome awesome beer. Thanks for the recipe. I used a 64 oz bottle of cider from walmart. Very popular. I am drinking this now.

Sorry for not responding. Rhubarb was nice and subtle. I will do this again this year but with fresh strawberries she and raspberries with the rhubarb for more prominent fruit f;adoring.

Thanks but not sure that's the best solution. I have heard others doing the way I mentioned but without a flow meter to regulate the air from a fish pump. Seems way better saturation than using the wand and O2. Pure at best is still not pure and we are only looking for 8 - 10 ppm O2. Most of...

Putting this out there as I am not able to find any definite direction so far. I have evolved my brewing technique from making lots of splashing into my fermenter as I cooled my wort to collecting all cooled wort in the fermenter then inserting an air stone with pure O2 for a minute to make...

I thought of that but I wonder how that sight glass would be on the fermentation? Kinda why I thought a window that could be opened and closed.

so i had a perfect Brew day going, on a Caramel Apple Winter Ale. Numbers were bang on and tried a new techique for cooling i saw on a Youtube channel by recirculating water thru my plate chiller and an ice bath in a cooler. so i cooled the wort to 24 degrees C, and then off to the conical...

Ok guys here is my reading. See photo. Am I reading this correctly at 1.016.

Oops...I have a couple on the go and the 1.046 was the OG from a caramel apple ale but I thought stalled I will use a hydrometer tomorrow on it and let you know where it reads. Thanks again you guys for your knowledgable input.

1.046 was bang on this the expected OG from the software.

Thanks for the quick reply guys. I do have a hydrometer and will check it and note the difference.

I am brewing a double IPA and my OG was recorded at 1.046. It's been 3 weeks now and my refractomerer reading seems stuck at 1.029. I used a rehydrated s05. What can I do to restart fermentation. I tried warming the fermentation chamber from 15c to 18 c but didn't help.

I'm in

Hello from Fort Saskatchewan, Alberta, Canada. Wanted to say thanks to everyone for all the great advice over the years.

I fill my HLT with ice water and circulate through plate chiller.

It's still in secondary. But I used more like 10 lbs of rhubarb in primary for my 5 gal batch. Otherwise I stuck pretty close to the recipe. I thought about strawberry purée. Sounds good. Let us know how it turns out. Sent from my iPhone using Home Brew