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Didn't know that! I was going to say... I'm almost positive mine has the 320 (bought in Feb,2020). Sweet. So basically the difference is the pump triggers (and the blue switches rather than black). Seems like a pretty big markup to add those features.

Thanks fellas! Since I see consistency between hydrometer and refractometer readings on brew day, I think I'll do exactly what was mentioned above and switch to hydrometer for carboy samples during/post fermentation. I do like that I can get a good preboil reading within just a few minutes of...

I believe the 2S has 3-position switches for the pumps (Auto/Off/On). Pretty sure the 2E is just on/off. If I'm not mistaken, the auto setting can be programmed to kick on for whirlpooling during the last "x" minutes in the boil (or after the boil controller shuts off the element). Seems neat...

FWIW, I had the exact same concerns as legendary news anchor (and owner of many rich mahogany furnishings) Ron Burgundy, and decided that $$ looked better in my bank account than in a more expensive control panel (which I still feel would be awesome but overkill for my needs). I am satisfied...

I brewed a Belgian Blonde with WY3522 10 days ago. I took a post-boil gravity reading at pitch temperature (67F) with my hydrometer. It was 1.068. I tested the same sample with my refractometer, which was 16.6 BRIX (also 1.068). Recipe goal was 1.072 but I slightly oversparged. No big deal...

I recirculate throughout the mash but keep the temperature in my HLT at whatever rest temperature I'm shooting for via the PID controller until I'm ready to step up, so I don't think this could be my issue, but I'm very curious about the mash pH. How do you adjust your mash pH? Do you add acid...

I used to do single-infusion batch sparges with a cheap 10 gallon igloo cooler setup. My efficiency was about 72% in most batches. I consistently had high attenuation and made beautifully dry beers (I primarily brew Belgian style ales). Once I moved to my new house (just down the street, same...

I'm brewing a Belgian Blonde right now (using WY3522 Ardennes) and was also concerned about super low SRM, so I added some 28L Victory (also for flavor). I'm not going for an exact La Chouffe clone, but I've brewed this one before and find it to be an excellent Blonde. Maybe this can be somewhat...

Thanks! Yes, I have one more step to do - just under 1 L for the next step. I probably could pitch 2.6 liters into a 5.5 gallon batch without ill effect, right? I'd rather NOT crash and decant if I don't have to (I'dlike to brew tonight and pitch before bedtime, so that'd allow about 10 hours...

Thanks!! Out of laziness, I left it on the stir plate. Last night I turned off the stir plate and saw lots of tiny bubbles ascending to the surface. I turned the stir plate back on. This morning, the color had changed (gotten a little lighter) and it smells like clove spice (and tastes like it...

Hi I attempted a 1.6L starter with 1 packet of WY3522 Belgian Ardennes yeast in my erlenmeyer flask with stir bar. I've made dozens of starters and have never had this happen before: Yeast smelled a little like canned cat food with a touch of signature Belgian spice as I was pouring it. I've...

Thanks everyone! It does look extra-terrestrial. Maybe I'll take a picture of it with my wife's nice camera and set it as my desktop background--partly because it looks cool, but also as a reminder to exercise better sanitation (and to not secondary if I don't have to!). Before this, I've never...

I racked half of my Belgian Tripel to a sanitized* 5 gallon bucket after fermentation in order to free up a carboy. I decided to go in for a wine-thief pull to taste it before bottling, and this is what I saw: In over 200 gallons brewed, I've never had an infection. I have no idea how this...

Haha, yesss, I did just that after reading your post. Today, I bumped the temp to 71F and took another sample. Tons of sulphur now, but the sourness has subsided. Not exactly palatable yet, but clearly becoming a hef. I'll check it again in a few days and will see where I'm at. From what I can...

I brewed my go-to Hefeweizen recipe (recipe: https://beerandbrewing.com/make-your-best-weissbier/) via all grain on my eherms system - 10.5 gallon batch. I did NOT do a step nor a decoction mash this time, and instead opted for melanoidin malt, as usual. Grains were mashed at 152F and...

Hi gnome, I'm the OP but posted from my mobile under an account I never intended to use :P I filled one, then the other--however, I whirlpooled my kettle before chilling. It sat "hot" for only about 10 minutes before running it through my plate chiller. I shook up my decanted slurry...

Thanks everyone for the wisdom! I am going to scrap this recipe and start over. Of the beers I've brewed, the ones I've enjoyed most--and have turned out the best--were not clone attempts, but rather carefully assembled recipes following style guidelines and input from other brewers/articles...

Thanks gents. I'm a little tempted to just emulate a BDS/Quad from Candisyrup's website. Seems far less risky. This one appealed to me for nostalgic reasons and because there was no dark candisyrup. That stuff is expensive! But I'd rather make a good beer than one that *might* remind me of my...

Gavin this is very interesting. My brew days have taken way longer than when I was batch sparging in a cooler and, while I appreciate the efficiency bump, I'd rather buy more grain and wrap up brew day a lot faster most of the time. I like your idea. What sort of efficiency are you getting with...

Hi all, I'd love some feedback on this recipe before I give it a go: I sucked down numerous Grand Prestiges during our year in Holland--it was excellent bang for the buck at about a Euro apiece ($1.10ish) and 10% ABV. I'd love to recreate it and have come up with the following recipe after...