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Sounds good

During brew day I have 7 graphs tracking data and then 2 during the spund. To avoid it slowing down my computer I have had to delete the graphs when not in use, and then re-create everything again, unless I'm missing a better way to do this?

I like it, will this work with graphs also?

Yeah, here's my data from my mash last week. I mashed in at 8:24, and the PH stayed pretty damn stable through the entire mash at 5.3 (blue line) all of this is at Mash-temp. The orange line is the temp and the mash schedule was the Brauwelt mash. I have yet to read the paper, but to say...

Not realistic? Start fermentation usually at 1.048 transfer to spunding keg with 4 points of gravity remaining from where I want the beer to finish. So my FFT typically is 1.007-.08 and I leave depending on the style roughly .002 points in the beer. So my terminal gravity target would be 1.010...

So the number I'm seeing aren't that because I'm a home brewer? Who leaves their yeast in the fermenter for weeks, Ale is roughly 2-2.5 days, lager 4-4.5 days. Also, if you don't transfer any trub to the fermenter you don't have to worry about it while harvesting the yeast. I think the longest...

After playing around with my setup for a little while now, I've been a little disappointed with the ability of PBW to clean out everything without having to put elbow grease into it. I knew there had to be a better product. Since I live in the Dairyland and all farmers use stainless steal, I had...

I got a kill switch, but that kills power to all of my components except the Arduino so I can't troubleshoot the problem first, plus it's hard to reach lol.

Is this what you're seeing under the microscope? I consistently see 100% - 99% viability for each re-pitch, I've also talked with others that scope their yeast who see the same.

Version 2 of my background is finally complete, I still have some more tweaking, but I've had my fill of paint 3d for a while.

Since this work from home thing has started I’ve been working non-stop in the brewery. I got my electric winch mounted now, I completely re-did my piping, I’ve completed both the mash tun and boil kettle CIP scripts, I built and wired up another auto-spund setup, I got a three way valve setup...

I finally got to ask for help with something I'm trying to get to work with my script. I'm trying to track how many times a valve opens and closes through the duration the script is running. I can't find anything about this, and I've spent too much time trying to get it to work, any help would...

I've been brewing that way since the first paper was wrote, which pretty much lines up with about 1 year after I picked up brewing. I was living in Germany and knew that I needed to learn how to brew since I would eventually be moving back to the U.S. The first few batches that I brewed were...

Well the brew page was thrown together to get brewing, once I get everything finalized I'm going to learn myself up on paint 3d and make it respectable, but in the mean time this is what I got. At least my spunding page is nice, I just need double it up now since I got another spund valve to...

I'm loving this new setup more each time that I brew with it. For todays brew I went with a Kolsch, 100% Kolsch Malt and 2575 yeast, I've found that 100% gets the closest malt flavor to what you experience in Cologne, and 2575 gives the fruitiness that I love about this beer. I set everything up...

I'm not ridiculing you, and not sure if you're trying to imply something with this comment, but I've read Kunze from front cover to back cover at minimum 3 times, I've also read hundreds of scientific brew studies, along with keeping up with Brauwelt, so I would say that I'm well read on brewing...

You're a lost cause, mashing as high as your theory suggest is a fools errand.

So are we arguing about how great Rochefort is, or are we saying that Rochefort doesn't have an astringency from mashing so high? Cause I have no interest what the masses say with beer taste, hell thousands of people are hoarding toilet paper right now, should I start doing that now because...

So, if we want an astringent beer like Rochefort mash at 5.8-5.9 PH?

Worlds finest is kind of an overstatement I would say, plus Rochefort has such a distinct astringency/bitterness that could be attributed to this high PH, not sure as I gave up on drinking Belgium beer regularly years ago as I've come to appreciate light delicate beers. While I enjoy a...