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A few years back we stopped at Bierhandel Willems in Grobbendonk right outside of Antwerp for some beer to take back to Germany, and were served a 0.33cl chalice of Westmalle Dubbel as we waited in line to check out. I don't think I'll ever forget that wonderful experience.

Looking good, can't wait to try it out!

Once you reach the max acidity you can lower the temp, but be advised you will not get any o2 scavenging benefits since the culture is no longer living once you quit feeding it. You also need to be aware of the possibility that the culture can oxidize if you're not storing it and drawing from...

If you can't feed it regularly just store it at around 65°F in a keg and push it with N2 or Co2. It'll last quite a while that way.

Ideally you want to xfr .04 gravity points left, but you can get away with more than that if you want. You will need to know your FG though, but you can easily do this, just poor a little of your wort into a the flask after you pour your yeast into the fermentor, or if your pitching the yeast...

Why not naturally carb through spunding its' really simple, it will save you time and money and many would argue a better beer. All you would have to do is buy or build a spunding valve. Like stated by chickypad the carb charts apply across the board from a bottle to a keg.

I use 14L speidel fermenter with a thermowell for temp control, on the top I have a gas out valve to purge my keg that I transfer into for spunding. For the liquid out I have another valve attached that will go directly into the 2.5g keg. For xfr I disconnect the top and hook up the co2 to...

Has anybody used DIN rail mount SSR like these http://www.crydom.com/en/products/din-rail-mount/ac-output/ they don’t require a heat sink and should be easier to mount in the box. Any downfalls to these that I’m missing?

Thanks for the immediate response, I've learned so much from this thread. I'm working with Stout now for my dream setup and am still sketching out how I want to automate my system. Once I get everything sorted out I'll be purchasing this and probably a lot more from you.

Just to make sure I'm reading your site correctly, if I purchase brucontrol for my laptop now and later buy a mini pc I can remove it from my laptop and then download it onto my new computer?

Yup it was around that price, but I saved a boat load on shipping since I was living in Germany at the time. lol. I'm just trying to be as educated as possible and, I got hopes for when I finally retire from my day job. No need for cliff notes when you have it straight from the horses mouth.

I've been using mine since they were first released. Is it accurate or perfect, not really, but it's good enough for what I use it for. I'm looking for start of fermentation, rate of fermentation and once it gets below 1.020. It loses most of it's accuracy below this point but that's ok with...

Has nothing to do with online or in your case anecdotal, this is verbatim from Kunze.;)

Running it too fast becomes detrimental to your wort see the post on pg 1 about TBI.

Palmer isn't a brewing textbook. Professional textbooks. Not some home brewer who wrote a book.

Pretty much every brewing textbook you read. Edit: missed you other part of the question, read above to avoid TBI.

Heating of the mash not to exceed 1°C per minute.

So, I started typing and more posts appeared. lol, hope this helps, I'd be glad to hear other thoughts on this.

It's not the enzymes that you're worried about with TBA, this is a two-fold statement. Yes, during the mash the enzymes are what you're worried about, but TBA which is measured by the TBI or Thiobarbituric Acid Index, is typically something that happens during the boil (on the professional...

What size of enclosure box is that and where did you get it? I've found so many different options and I'm not sure what size I'm gonna settle on, it looks like you have a nice layout and a perfect sized box.