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Thanks, I'd not spotted that option in Brewfather. Had clicked on Refractometer tool, but not seeing box for OG, thought it wasn't suitable. But, once the 'fermented wort' checkbox is selected, OG appears. It produces figures, exactly matching those from brewersfriend. Guess formulae is more...

FruitCalc - doesn't seem to have any fields for entry of Brix readings?

Sounds an idea worth trying. Did add yeast nutrient at start, then had Krausen up to lids - 20L batch split 10L in 2x 30L buckets. But has been seeming a bit slow for last few days, (now at day 8), despite upping the temperature. So off for a teaspoon of DAP nutrient now.

I've had blocked pump, after adding boil hop pellets (while pump not running). Now always using large hop spider, and recirculate through it at full flow. Usually works fine, but once was threatening to overflow from spider, which needed reduced flow. Now keep an eye on it, when there's a lot...

Thanks. Did specify flameout. Not sure what the 'default' for LME is, and think brewfather should display "default" plus what the default is, or abandon the 'default' setting. I've found default's not always what I'd expect. Having to try the options, just to find what matches 'default' is a pain.

Doing a brew where sugar has to be added as ferment progresses, and wondering if anyone knows a good way to find the corrected FG(SG) from brix ? Brew is a strong imperial stout, Target 14.3% ABV, post boil gravity 1130. Up to 2kg dextrose is gradually added as ferment progresses, that's up to...

Did Award Imperial Stout, partial mash recipe, earlier this week, total gravity 1134 (target 14.3% with dextrose additions). Went with Brewfather figures, but then ended up having to boil more than twice as long as specified, to get correct final volume. It's looking like Brewfather isn't...

Differential pressure = the pressure above the bed – the pressure below the bed. As caused by any difference in levels between inside and outside the malt pipe. Crispmalt cover how this impacts bed compression; reduced run off; and collapse, in one of their how-to's Oats - Differential...

I'd worked out, there's 4L of water outside (the unperforated part) of my BZ35L_g4 malt pipe, when final level comes to the 23L mark. That 4L is 17.4% of total water, or 21% of the 19L that's within the malt pipe and base, - if it was all water. But will be higher percentage when part of that...

I had thermal cutout, after (internal sensor) temperature exceeded 120°C, with scorching on BZ 35l gen4 with HED, while doing a Weisenbock (50% wheat) 23L batch. Very burnt/smokey flavour, was going down the drain, until I found someone that likes smokey (scottish whiskys) that would take it...

Depends what you consider as "dead. space". It's really the amount of liquid left behind once your mash tun is drained, but brew software assumes all liquid under the false bottom is not returned to the kettle. That isn't always the case. The BZ, having a domed base with drain at bottom, maybe...

I use just 3 profiles all the time. An infusion mash, and two stepped mash profiles. They set the temperature, and mostly use 'press a button' for the next step (rather than step timers). I do the timing manually, except for step 1, which alerts me once strike temperature is reached. It saves...

With outer recirculation running (a couple of posts ago), and power at 20-30%, to maintain mash at temperature. But I'm in the Scottish highlands, maybe in warmer climes, heat loss and temperature gradients, mightn't be such an issue. Though starting (fast) recirculation before dough in, and...

I've also been using a spiral drill mixer for at dough-in. But after a couple of badly stuck mashes, I've been looking at everyone's ideas. Not much taken by the idea to lower pipe with some grain in, to stop the base lifting. I'm sure just a little grain, would mostly float, and lots would...

I recirculated outside the malt pipe for 50min at maximum rate, with pipe stuck down one of the malt pipe lifting holes. This outside recirculation maintains temperature much better as the malt pipe is kept warm from all round (by the liquid surrounding liquid) as well as from below. After...

Has anyone found a way to fully reset the g4 control panel, or at least delete unwanted profiles? A reset would be handy for anyone where default parameters, such as NTC values, have become corrupted or changed in error. People reporting problems in acheiving a boil could have issues there...

I've done two 23L weizenbock batches in BZ 35l g4, same 6.2kg malts & crush both times inc 50% wheat overall (12% of that flaked wheat). First with B-Glucan and Protein rests was a disaster. Recirc started after first 20min rest. Drain rate was between very slow, and to stuck. Lots of stirring...

Enzymes are very quickly denatured if they are heated beyond a certain temperature. If some part of your wort is overheated, that part can lose it's enzymes. The higher the differential setting, the greater the chance of the enzymes you need being destroyed, and an incomplete conversion. The...

To me, the G4 Bluetooth probe thermometer option, seems a great innovation. It's the improvement that helps me the most. With previous systems, whenever doing a stepped mash, I was having to manually monitor the grain bed temperature (with a hand held thermometer), and keep tweaking the system...

When running profiles, it's not possible to tweek the steps target temperature, which otherwise could be handy sometimes. Though that could mess up any alarm based on temperature. When going to next step when I press button, it's the temp up/down buttons that you must press. The outline box...