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Yeah you do have pretty hard water but this is the part that's going to make it hard to brew with. That bicarbonate will provide a lot of buffering capacity and work against your mash getting down to a desirable pH unless you use a lot of roast malt or add a lot of acid (probably so much that...

Looks like you got 83% attenuation which is above what whitelabs advertises for that strain but not crazy high. What temp did you mash at? Do you have any fermentation temperature control? In any case, like you said, not the worst problem to have. How much did you dry hop with? I didn't notice...

On the port through the side option... I think that would be the least favourable as you'd have to wrangle the bag below it. Depending on your setup getting it out might be tricky. Regardless of the position, I'd also highly recommend one of the BIAB false bottoms like pictured in #3. I got...

I recirc through the lid with a setup almost identical to your pics in #1. Works very well. I set the locline arm just below the surface of the mash and it results in very even temperature control and very clear wort. I usually lauter by diverting the pump output before pulling the grain bag...

I like to recirculate back into the kettle via a whirlpool arm. Once it's at pitching temp I'll have a beer and let the trub settle out for 30 mins or so. The whirlpool arm helps get trub into the centre so my side pickup doesn't get much of it and the resulting wort is pretty clear going into...

Oh that's just a big-ag corporate conspiracy in an attempt to kill Gwyneth Paltrow through accidental ingestion.

There is no commercial production of GMO barley or wheat, so whatever your take on the issue is, you're in the clear. If you're looking for organic, there are plenty of malt houses that produce organic malt these days and you should be able to find them at any of the larger online retailers...

That ended up at 1.012 but took another funny bump toward the end. I’ve taken a few hydrometer measurements along the way on this one and they were always +/- 1 point vs the tilt. Hard to say what the tilt value really is though since it tends to fluctuate. Really would be good to incorporate...

My tilt does some funny things like that as well. For example. I think it just gets some Krausen stuck to it or something.

Yes, 1 time oxygenation with a stone at pitching. Maybe I'll give it a go of trying to rouse it. Sitting around 1.020 still so hopefully not too late to encourage it a bit more.

So I've been having the opposite experience. I've recently brewed 2 bitters using 1469, the first 1.048 the second 1.042. Both stalled out at 1.020. I was able to get the first down to 1.017 with rousing the yeast, the 2nd is still stuck at 1.020 (albeit it has only been 4 days, it hasn't moved...

Yep, you're not doing anything wrong, just that your phone is only reading in from the tilt when you're in range and awake. +1 on the pi option. They have a "tilt pi" image you can flash to an SD card and you're up and running. Don't forget to change your pi password and to follow the...

I'm pretty sure they were (at least at one point) using Weyermann malt but that memory is from a while back so hopefully it's correct! Let us know how it turns out. I agree it's a great beer and a good example of that continental malt character that I find so many N. American interpretations lack.

Ah yes just realized that. Can’t actually submit the change without being logged in. Thanks. So I should be good as long as I remember to log out.

Got everything up and running the other day. Works great thanks everyone! One question - I have it accessible outside my lan through ddns and port 80 forward. If I log out of fermentrack it at least requires log in to access the controller but I noticed it doesn’t require login to change the...

5-10% Munich 10L works well for a subtle toasty/malty boost without the sweetness that crystal brings. Also you can try subbing a larger portion of base malt for Vienna or Maris Otter, etc. As for specialty malts, a bit of biscult or victory also works well for adding toasty. A small amount...

Awesome. Thanks so much for all the work you and others have put into these projects.

Hi guys I recently put together this arduino based brewpi hardware setup from the thread: https://www.homebrewtalk.com/forum/threads/howto-make-a-brewpi-fermentation-controller-for-cheap.466106/ Here's the schematic: Now that I've come across this thread and realized it will integrate my...

Blindman Pierre which is a cognac foeder aged saison with various bugs. Mostly the Brett coming through with a mild sourness. Really excellent. If anyone finds themselves in Alberta, these guys knock it out of the park with just about all their brews.

Yes and in both official languages.