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First big update has been published: v1.1.0 New Features Add ability to scan for wifi networks. Make it more clear that wifi is is AP mode or Station. Add ability to Change max power. Set default power to 15, some boards seem to have issues at 20. Added both relative and absolute...

Did a second brew with this controller today, everything went perfect!, 27L of coffee beer in the fermenter!:rock:

I would like to share my latest project with you, I made a new control system for my brew kettle, as the built-in control had way too much overshoot and was not very practical all together. It is actually a complete software/firmware for an ESP32 controller, which you can connect to your WiFi...

Yeah just let it be, skip secondary and bottle after about 4 weeks.

Yeah i would also give it some more time, since it dropped 20 points already it seems the yeast is still ok., you are probably just in the yeast its lag phase now, when it changes itself to eat the more complex sugars.

I don't think that matters much, the carbs are not getting into the beer, the starches are converted to sugars and they are getting into the beer, but that being said sugars are way worse for a diet then carbs.

Might be better to switch to "Drinking while brewing" instead of "Brewing while drinking" :D .

The hop to compare page loads, but i don't seems to be able to select any hops, so indeed there database may be down.

It seems its back!

To make this Italian i presume you are gonna drink it with your pizza?, i don't see anything italian about it.:D

Just make proper beer, its worth it!

Depends mostly on how they where stored, if it was cool and dark they will be still good, if they had a lot of light exposure it might be dissapointing, but just try either way, it won't make you sick.

Just wait 4 weeks and then just cold crash for 2 days, more or sooner doesn't have any advantage.

Welcome, you are up for a challenge, a good Kriek or rouge bier isn't easy :D

32F is 0°C, that is way to low to lager the beer, the norm is more like 2 weeks at 20-25°C and then another 2 or 3 weeks 12°C. Then just add 6-9g/L of botteling sugar and 2grams of botteling yeast for 20L.

Priming with candy sugar won't give u any advantage, just use normal table sugar, about 7-9g/L

Saving the slurry in the refrigerator and reusing it is pretty easy, but if it has been stored for more then a month i would recommend making a starter of it.

For a beer Vacation i would also rather goto Belgium then to gemany, unless you are a fan of weisbeer.

It would be better to use candy sugar of candy sirup i think.