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Thank you. It does not give a four wire option, so I am going to treat the fourth wire as a ground as suggested and ignore it. If it all blows up real good, I will treat that as a message from Aegir that it is time for me to go ahead with system upgrade I've been thinking about!

I am pretty sure it has always seen the sensor as a PT100

Never mind, you answered that question before I typed it in

Yes, that is definitely the symbol! So, do I connect A (red) to terminal 3 and the two Bs (white) to 4 and 5? #5 is marked negative. Could I connect both the ground and one of the Bs there?

About eighteen months ago I took Augiedoggy's advice and bought a 1/2" NPT PT100 probe off of eBay. I put it aside and waited for the existing flimsy wired probe to fail. Today was going to be brew day, so of course today would be the day the old wires failed. I get a temp reading of "HH"...

I condition by putting a few pounds at a time in a steamer. It is a lot faster than the spritz method.

72% is not terrible, but White projects 75-80 and I just got 89% with a beer that started at 1.047. Consider asking White for a replacement, as what you got from that pitch is certainly not what we were all led to expect.

I think it is time to add some US-05 to get this ferment unstuck. It is also time to chat with White Labs about sending a replacement. They've been very good about that with a number of posters here, including your humble narrator.

What is osmotic pressure?

Seems kinda weird, doesn't it? English IPAs back in the day were always famous for the very hard "Burton water" they were made with. The did not get lost in the mash then, and it is hard to understand why it would get lost today.

Interesting. I guess the most precise answer then is: "It depends." :) I start with RO water and typically add only Gypsum and CaCl. So I guess I am one those Martin says benefits from salting the sparge water. I guess I am also guilty of being one of those who thinks that if it is the right...

I used a starter, pitched into 1.047 wort, set the Fermostat at 70F and left town for a week. My probe was taped under insulation on the outside of the fermentation chamber, so my actual average fermentation temp was doubtless a bit over 70F. When I measured it a week later it was right on...

I still don't follow. I salt for levels, not for ratios. 200 SO & 100 CL is not the same as 40 SO and 20 CL even though the ratios are the same. If I bring my mash water to 200/100 and then add an undecided amount of 0/0 sparge water, I will wind up with something less than the 200/100 that I...

I don't understand #3. Why does it matter if the salt is added to the sparge? I've always added it to both. As I recall Brunwater will do the math either way.

I am still wrapping my head around some of this, but it seems like the main thing I need to decide is what mash thickness I want and the rest takes care of itself. Sorta. But does a false bottom alter the equation? My brew bag (Wilser, of course!) rests on a false bottom. That means my grain...

But I do need to be concerned with efficiency if I am trying to create a recipe for the highest gravity five gallon brew I can wind up with from a six gallon pot. Beyond a certain point, adding grain reduces efficiencies, and at some point those added grains mean my beer is going to get...

I do continuous re-circulation eBIAB in a six gallon pot. I typically mash with about 4.2 gallons of water, and then move the bag to a strainer in a large bowl where I do a pour-over sparge to get my volume back up. When all is said and done, I usually wind up with about 3.5 gallons to my...

What happens if you ferment at room temp - low to mid 70sF?

My understanding is that some salts dissolve more completely at room temp rather than at strike temp.

Does anyone remove their elements to make sure both sides are clean?