Search results

Ahh I think there is even deeper confusion. I am running an Arduino Uno!

I am honestly not sure, but I update regularly. I think the most recent before docker support. Interesting. The room temp sensor in on the same bus as the chamber and beer temps, and those have worked fine for years, and continue to work well. I will check the connections though. After this...

I recently installed a room temperature sensor and it worked well for a few hours, but then pegged at 185°F. Since then, it will randomly cycle from reading the correct room temperature, to displaying the (what I assume is) max temp of 185°F. I have used two different sensors now, with the same...

You can do it, but you need very little. Probably less than a tsp

As it happens, I am certain that there are still bottles of this from way back in 2016. My friend drinks one every year on his anniversary. Unfortunately, I don't think I can ask for some back! Congrats on your wedding though. I hope COVID has not affected your plans too much.

Most recently I made a starter and the kveik chewed through it in 24 hours. I pitched a tablespoon of that into the wort for a 1.060 beer, then put the rest in a mason jar for another batch. Beer came out great.

Got it! I have never seen such a thing, and I stand corrected. Sounds you are okay.

You may have actually lucked out on this. You should really use an airlock. If you lock everything down, one of two things will happen. 1) The gas will build up and blow the lid off of whatever you are fermenting in. 2) You somehow have a pressure vessel and you will ferment under pressure...

Did you use an airlock? If you used an airlock then there won't be enough pressure to lift the lid. It also looks like there is enough headspace below the collar where you won't have an issue. However, I can't see an airlock in that pic. If there is no airlock then you might get enough...

I had to double check what thread I was replying to! I had no idea the original poster recommended a lager... and I have no idea why. WLP570 has an optimal ferm temp of 68-75*F. Other than crashing out the yeast, I can't fathom what a two week "lager" will do when using ale yeast. If it were...

Got it! Yes, smart move.

What do you mean stretching your yeast? 1-2 tsp is the best practice pitching rate for Kveik in a 5-gallon batch.

At only 4 weeks in the fermentor there will be more than enough yeast to bottle condition.

Whirlfloc and time usually work for me. Some people use gelatin fining, but that's not my preference.

I ended up oxidizing the hell out of the beer and dumping it... so I can't really help in that department!

When I made this a while back I used the Chimay profile: Ca 70ppm, Mg 7ppm, Na 7ppm, SO4 21ppm, Cl 21ppm, HCO3 216ppm

NEIPA = 2:1 Cl:SO4 WCIPA = 1:2 CL:SO4 ??

My system requires me to crack the lid to dry hop three days before kegging. I bought a can of Argon (marketed as a wine saver) and pump that in after I dryhop. So far it has worked for me. I should mention that I also use a CO2 trap, so O2 entry during soft crash is limited.

It looks like they only fermented for two weeks. That's a pretty tight turnaround for a non-NE IPA, six days shorter than the recipe recommends. I personally would have let it go at least another week. It will almost certainly be better in a couple of weeks.

Water chemistry as it relates to hop flavor and has been a hot topic on Homebrew Talk as a whole, but particularly on this thread. The sulfate to chloride ratio or water can have a deep impact on perceived hop flavor and bitterness.