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Yesterday/this morning, I did a brisket on the Grilla Silverbac pellet smoker.

I just pulled the tap on a new keg of home brewed Schwarzbier that has been lagering for the last three months. I'm having it with a burger that I just pulled off the grill. :)

I have two temperature controlled fermentation chambers. I use Whirlfloc during the boil to help minimize haze. When primary fermentation is complete (ales or lagers), I reduce the fermentation chamber to 38°F and let the beer rest (lager) for four weeks. After the lager period I add gelatin...

I've been brewing for 27 years. I haven't transferred my beers to a secondary in probably the last 15 years of brewing. In fact, most of my beers ales or lagers, stay in primary for 6 to 8 weeks before I cold crash then transfer them to kegs. Yeah - the old transfer to secondary or not question...

I have two Tilt hydrometers which I really like and use all the time. I did do a 3 point calibration on them so they agree with my floating hydrometer (which I don't use anymore). Yeah, depending on how hard the fermentation is going, I see my SG numbers bounce around during fermentation. I just...

I guess I've been lucky. I've been using the same cheapo spritz bottle from Walmart for the last 5 years and it still works like new.

I brewed 5 gallons of Maibock yesterday, and I'm brewing another 5 gallons of Schwarzbier tomorrow. Yesterday was brutal! I brew BIAB over a 65K BTU banjo burner in my garage - here in AZ it was 104° outside and hotter than that in my garage while I was brewing. I couldn't drink enough...

4 lb Tanzania Peaberry Northern 5 lb Ethiopia Yirgacheffee Natural Processed 192.33 + 9 = 201.33

It's getting late so sorry about the flash pic, but I'm drinking a just tapped keg of HB Schwarzbier, and it is very tasty. 

I just pulled the tap on a brand new keg of HB Maibock - delicious!

Mill my own grain, BIAB in the garage. I make a starter a couple of days before brew day, then on brew day about 6 hours from setup to finish clean up with wort in the fermentation chamber. If I'm making a lager, a few more waiting hours to hit pitching temp.

2304 + 10 gallons of Schwarzbier + 5 gallons of Maibock =2319

I'm retired from aerospace electronic engineering going on 11 years now. My brew sessions are usually two 5-gallon batches at a time for my dual tap kegerator. I'm single so my two 5-gallon kegs last me for two to two and a half months, so my brew sessions are probably every couple of months.

I have two fermentation chambers and two non wifi ITC-308's. They have been working for years without any problems, and in fact both are at work doing their job right now.

Thanks, I'll see ya on FB!

I downloaded the newest version (1.0.34). After I start a session and wait for a few Tilt updates, I start the Google Sheets in the Cloud window. The program does initiate a Google Sheets page and sends it to my Google account. I can view the Tilt Google sheet and it has all of the captured data...

I don't. I use mine all the time and I have never cleaned them during fermentation. In fact, here is a chart from a Maibock lager I started on the 19th of this month. Just make sure you are not logging at a rate period under an hour or even four hours, anything less than that will give you...

Don't worry about it jumping around during fermentation, that is simply going to happen due to the active fermentation. If you look at my log, you will see that once the fermentation finishes the report stabilizes. My Tilt's work well for me. I don't know what you have the tilt report cycle...

Not any that I know of. I sure wish there was one.