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TH declare the ABV as high as 9.7% for their Mango Milkshake but your recipe is about 7. I suppose the mango addition should compensate a bit, right?

Sounds very interesting. When do you add the apple puree? Also, I've read something about adding white flour for more juice-like haziness.

Hmm, actually I didn't think about it but I can hear my regular fridge turning on/off regularly so I think it shouldn't be an issue in my case either. I've done 5 batches using that fridge so far, each batch is ~2 weeks of fermenting and 1-2 weeks of serving.

It's definitely easier to do than temperature control and I've actually done it. If you don't have coding skills the Tilt guys actually provide a complete Raspberry image which might be enough for your needs. Here's it. I honestly don't find it particularly useful since I check my SG every day...

Ok, so I've done two batches with this method (NE IPA and DIPA) and think I can make a small review. Overall this method works perfectly for me since it simplifies a lot of things – fermentation, dry hopping and serving are all done from the one vessel. The total price tag is about $100 for a...

Ok guys, so I've used a citric solution (4% for 30-40 mins) and the cloudy strains didn't go away but overall it looks shiny. I'm pretty glad with results anyway because my recent batch with this brewery turned out very tasty. Taking into account all that's being said I wouldn't do the...

I suppose it should work in Europe as well, right? I mean based on the specs it should but maybe someone has more insight into it.

Thanks, this's actaully what I thought as well. Ordered a citric acid, it's cheap and safe for metal. I've read about 40g per 1l of water ratio, 180F for 30 min, going to try that. Will update on the results.

Yeah, but even if you pay extra for that high-end equipment the manufactures still recommend doing that. Suppose there should be a reason for that...

Ok, thanks for your help, I'll try the liquid one and will scrub harder.

Powder, like this one.

I see, thanks! So I tried BKF as per instruction and the rust stains have turned cloudy again: I'm afraid it will become rusty again after my next brew. Maybe I should re-passivate it with StarSan or something? Or I don't know... I mean it was shiny before my "passivation" :|

Forgot to mention, the brewery is almost new so the rusting isn't something to expect at this stage. Anyway, will try BKF again but in normal dosages.

Hi guys, So I've found one of these passivation methods on the internet which includes using a higher ratio of Bar Keeper's Friend. You basically make a paste using 1:2 water to BKF ratio (I might've used kinda 1:3, not sure though). I've used this method on my electric brewery (local-made...

A bit off-topic, but has anyone tried using it in Europe? I plan to use 240v version of it of course but the instruction does not state anything about using it outside the US.

Yeah, I probably wouldn't get into learning raspberry pi if I didn't work as a software engineer in the first place, anyway, it's not too hard (it's just linux) and everything else can be shared and installed as a package. I think even Tilt's guys have something like a webpage based dashboard...

I'm not sure if someone else has already done this so I decided to share this idea with you. So once I bought a Tilt hydrometer which I'm very pleased with I started thinking of how else I can use it so that those 135 bucks are paid off. I came up with this idea of a fully wireless...

And do you feel any differences comparing it to not transferring to the purged keg and just serving from the primary one?

Thanks. And what about your batch size vs keg size? Is it possible to yield say 4.5gal of beer in a 5gal keg (assuming I attach blowoff tube, add fermcap and stuff)?

Few questions about using gas fitting as a blow-off – Do you remove the post with the dip tube or just the post alone? What size of tubing you're using to make a tight seal? Thanks!