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That's very close in cost to a wireless refractometer like the iSpindel, which seems more convenient to use.

I agree, and that's why my tendency is to go with a wireless refractometer.

I'd rather bottle as soon as fermentation ends. I think leaving it for longer in an unsealed container can increase the chance of contamination.

I'm planning to brew 1-gallon micro batches using a simplified process, and use only one vessel for everything (except for bottling). Based on reading many discussions it seems this is very much doable. The pot I intend to use for these micro batches doesn't have a spigot or an airlock. I plan...

My apartment isn't very big and I also have a MESH setup, so maybe it would just work. I have excellent WiFi reception throughout my apartment. I would assume that only if the signal from the iSpindle is super faint there would be any need to extend/amplify it.

I'm planning to ferment in a stainless steel pot with the lid on and am looking for a way to find when fermentation has ended. The iSpindel looks like it could work well for this, except for the issue of blocking the signal. Is a range extender a reliable solution? It's really simple and doesn't...

Because of bottling I don't expect to prevent exposure to air completely, but checking gravity frequently (to tell when fermentation has ended, in absence of an airlock) is just too often. I guess my options are either to install a spigot or to use a wireless floating hydrometer. The Tilt...

I'm thinking of fermenting micro batches directly in the pot. The problem is it has no spigot, so I won't be able to measure gravity without removing the lid (which would expose the wort to air). Is there any way around this other than installing a spigot?

On second thought, this does sound simple and effective. I think I'll shelve the idea of in-depth analysis for now. Thanks for commenting!

Sure, but what I'm suggesting here is all about convenience (without compromising quality). Press a button, wait for the water to reach exact strike temperature, put the grains in and come back when the mash is done. Furthermore, you can (sort of) avoid the waiting by scheduling the sous-vide...

And if so, is the data useful to adjust the mill for best efficiency/taste? On a related note, there's software that allows users to analyze particle size and distribution of ground coffee, as well as hardware (sieves) to measure this. Anything similar for grain?

That's exactly what I plan to do and one of the reasons why I'd like to to use a pot for mashing and not a separate mash tun. I'm brewing indoors, so there's less chance of things like wind affecting mash temperature. I also don't plan to step mash (brulosophy.com to blame here too ;)), so...

Thanks for raising these points. I have my own grain mill and can control how fine it grinds. As for getting drunk, that's not a goal, so no issue there. I only care about the beer tasting good. I do want efficiency to be good, but the lower temperature may actually be beneficial here. To quote...

If the old experiment by brulosophy.com is representative and mash temp is indeed not that critical, I think it can make a sous-vide a tool that really simplifies mashing. Here's what I have in mind: 1. Get strike temperature where it needs to be by using a sous-vide to heat water directly in...

I'm planning to brew this recipe soon and was wondering if there's any benefit to this split. Isn't the recommended practice for Hefe to add all hops at 60 minutes?

Any Hefe recipe to share that uses this yeast? Thanks!

May I ask what kind of Hallertauer hops did you use? There seem to be quite a few different variants.

I bought a second hand mill and haven't had a chance to use it yet, but I'm glad I read this thread, and not just for the (many) laughs. It didn't occur to me that a mask could be useful when milling. I don't use a face mask normally, but I just brewed a batch with a couple of friends from...

Very helpful answers. Thanks everyone! I'll check gravity again in 2 days and will definitely not take any risks.

I'm brewing American Amber Ale (extract with specialty grains) and 3 weeks into fermentation, there's still pressure in the airlock and occasional bubbles. A few days ago it was a bubble every 2 minutes, now it's slower, though I haven't timed it yet. Current gravity is 1.018 (OG was 1.051)...