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Good question @mashpaddled ! I went back and took a look at a few. It seems like it's mostly with the styles I mentioned in my original post but some other styles are low with caveats: DOPPELBOCK (WLP 833) - 69% attenuation (never brewed this on the previous system) 122 - 15m 131 - 20m 145 -...

I've been brewing since 2009 with my process slowly evolving to improve my beer over the years. Three or four years ago, I switched up my mashing setup. I went from stainless pot covered in blankets (since 2009) to a RIMS system. In my previous setup, I would do step mashes by adding boiling...

Thanks for the response @day_trippr ! After I pitch the yeast, I plan on pushing the temp with fermentation from 68° on upwards to high 70s/low 80s, which should promote those esters. If I'm understanding you correctly, you're suggesting that having my starter at 60° will affect the yeast even...

How detrimental is starter temp? Specifically for Belgian strains like 3787 and 530. With something like 1056 or 001, I don't think I would be as concerned. In a new apartment and it's not the best insulated space. Don't have room in my fermentation chamber so my starter is out in the open...

Perfect! Thank you!

Got some taps second hand. Not sure which series they are. I'm thinking Perlick 500. Anyone recognize these?

When I've done that, it's been sanitizing reasons. Normally, I chuck them in when they cool down, after roasting, but in some cases, I've left them out too long and wanted to be sure. @dbeechum has a tincture process that a lot of people have had success with...

+1 on this, but scraped and chopped. They come through very well and work great with nibs.

I use cacao nibs in one of my imperial stouts. For 5.5 gallons, I dry-nib with 4oz. I've never boiled it. It's a nice note of chocolate. I roast it in the oven @ 225 for 10 minutes, stirring half way through. I've followed that up with soaking them in enough bourbon to cover and throwing all of...

If you're a week away from departure, it should be done in a week if you did a healthy pitch. You can crash for the whole month (hopefully off the yeast). Some of the monasteries cold condition/lager their beers after they ferment at ale temperatures (according to Brew Like a Monk). If you...

I just made a dry cider with this and it's one of the best I've ever made. I don't know if I want to revert to anything else I've tried in the past. As @z-bob said, it's a white wine yeast. If you don't want it too dry, I've had success with Nottingham--it would finish with residual...

This is definitely how mine was built. Repeater it is!

Not quite sure on the motherboard---my buddy built it for me. But it is in a fridge (front door is glass), and yes it's in a SS fermenter. I imagine those are affecting the signal. Just didn't think I was very far to be out of reach. Had two more data points since this morning. I'll have to...

Was the initial move drastic when the signal dropped? Last night, I did move my router a couple feet closer but still nothing came through. But then two hours ago, I got some data, and then nothing again as of this writing. Two data points in 24 hours. I'm only 14 feet away from the router...

Yeah, I moved the chamber in another room, but it's maybe 5 feet further away from the router than before. Didn't think it would be that much of a difference. Can't exactly move it back so I'll have to figure something out if it's just the signal. Stronger RSSI is supposed to be closer to zero...

Lately, I've been having trouble with my iSpindel sending data to Ubidots. Had a cider in May that sent data for three or four days, then stopped for two, then sent data again for half a day, then stopped all together. The firmware in this case was from early 2021. Recently brewed a batch of...

My target is 76 and I was getting 55. The 76 was part of a target profile that I've used for years, with a combination of tap/distilled, for a specific beer I was brewing. Ending up with 76 was a result of hitting specific sulfate/chloride at the time. Building from scratch didn't get me there...

Say I start from distilled or RO, and my calcium isn't where I want it, but everything else is, is it silly to add pickling lime just for calcium (ignoring bicarbonate) when I'm adding acid to reach my pH in the mash? I know they counteract each other, but I hit my target profile when I add...

Good to know. If the nutricost is the same stuff, I could probably use it in other daily food uses--smoothies, etc.