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No but I'll check it out. Thanks!

I've read that underpitching is recommended for increasing ester production for styles like an English bitter. Is it better to reduce the amount of wort in the starter by 2/3 and let it run the usual 24-48 hours or use a vitality starter? Not sure how to even calculate the vitality starter. I...

Thanks, I used 5 ply for the shell and then covered it with 1/4" thick strips of aromatic cedar. The collar is made out of poplar and the fridge is secured by 2x4s in between it and the shell. Its also on locking casters so you can move it around... The extra space next to the kegs is where...

I think I know what happened. After doing some reading about nitro setups I found out the nitrogen doesn't get dissolved in the beer its used to dissipate the CO2 out to create the creamy head Guinness is known for. The beer didn't have time to absorb the CO2 in 5 minutes after being hooked up...

The kegerator is set to around 37F... if something froze wouldn't the beer be blocked from being poured? Maybe the diffusion plate on the tap got gunked up... ill try cleaning it see if that helps and try leaving it alone for awhile if its a freezing issue. It's still strange that I could get...

I just kegged my first Guinness clone and hooked it up to a blender with 25% CO2 and 75% nitrogen at around 30lbs. The first glass I poured was perfect, had the cascade and nice creamy head, tasted great too, this was about 5 minutes after hooking up to gas. So I try one more glass and all is...

I think its a little over 21 cubic feet.

Just read a review on Morebeer about the Fill-o-meter. One person said it needs a pressure regulator in front of it to give accurate volumes. Maybe this is what the Digiten needs also.

Same experience with Digiten...

Thanks for the compliments. Next project is a separate building for the brewery equipment with a cold storage room!

Thanks Jay, that info will help me adjust the volumes more accurately...

The puree will be added towards the end of fermentation, maybe 10 points above expected FG. In Beersmith I have a final volume of 11.5 gallons. If I add the 5 gallons of puree or delete it, the amount of mash and sparge volume (which will determine final volume after boil off) does not change...

Guess I don't have any. How does adding 5 gallons of liquid not affect the amount of sparge/mash water needed to reach the final volume? From your previous post you said to basically add it to the final volume but thats not what Beersmith is coming up with.

I hadn't seen many 10 tap homemade keezers and thought why not try to make one...

Thats what I was thinking as well. However on Beersmith 3 I can add 44lbs of a puree which is 5 gallons of liquid and it doesn't change the amount of mash or spare water needed. It's being added to primary fermentation on the software. Not sure what I'm missing...

I'm working out a recipe for a raspberry saison and not sure how adding x gallons of puree to the end of primary fermentation will affect final volume when it completes fermentation. Does anyone have any guidelines on this?

I took a sample and checked it with my easydens, came out to 1.011 while the tilt now went up to 1.016. Beersmith 3 predicted a FG of 1.010.

I was able to get the channeling much better, I think I had to flow rate too high. The temperature difference also got better, now the mash sensor reads about 2 degrees below what the thermopen says.

I brewed a Guinness clone with 6 row and roasted barley, used WLP Irish Ale.. I'm fermenting in a Spike conical and using a Tilt to record the gravity. Post boil was 1.047 and it steadily went down to 1.004, kind of low but then it start going up and had a fairly steady rise back to 1.014? The...

Not trying to make it, was for entertainment purposes after I found out about the WLP 25% ABV strain.... wanted to see why I couldn't get FG down any further with the software no matter what I tried.