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Schlenkerla- I can't really do that - unless my serving temperature is he low 60's. In your experience, doe the pin need to be fully inflated, like about to burst inflated? Mine never reached that and I assume that's why it is flat.

Apparently - I didn't wait long enough. After 2 weeks the cubitainer was full, but not tight. As I saw another set of instructions that suggested moving it to serving temperature once it began to inflate, I moved it at this point to 10c, and waited a few more days. Sadly, the beer is very...

If you want significant rye character - you'll need to bump it up, but this is a super base beer

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Redirecting this old thread. I have an Americanized bitter with Amarillo hops in a polypin now - it's been 9 days at 62-63F with 1.4oz table sugar. I purged the air out before closing it, and it has inflated, but it's not full or tight. How long should I wait before putting this at 10-15C?

Baja - do you have any details on your brew pi build? Is there another thread with the details?

I have to admit - that Brew Pi is super cool looking. Those graphs are sweeet

I always ramp up farm temps towards the end to ensure complete attenuation. 2-4 degrees depending on how the ferment looks and perhaps where I started temp wise. I always wait at lest 3-4 days to start increasing the temp though to avoid off flavors. Not using brew pi mind you, but a fermwrap...

Sorry for the stupid question in the automated forum - but what does brew pi add for you here?

I was not all being sarcastic - sorry if it came across like that. I meant really, who checks that? I don't have a manifold - I just put a "T" splitter on my gas line and I have a dual regulator to allow for kegs at different pressures. To be honest - I was a bit shocked that you had...

Wow - you mean the "splitter" for the CO2? How would hat get dirty? Back flow of beer? I mean who checks that?

Yes - but - we all tolerate variations in hop alpha acids, for example. It would be perfectly fine to give an average and range - with the appropriate disclaimers and legal mumbo etc.

This is the type of thing that should have been in the Malt book...

Wow - my last post...what a spectacular auto correct failure

Doesn't the hornwort circulate through downturn whole boil? That should kill anything in there

Nice report - and good to hear some troubleshooting advice. When you "no-chill" are you doing any circulation with the zh attic, or really just shutting down? I do no chill often in the winter as it's tough to deal with water run off when it's near zero in MN, but I'm just curious.

In case you haven't seen this yet. Denny Conn's review of the Zymatic. http://www.experimentalbrew.com/blogs/denny/homebrewing-zymatic-way

Of course Denny. To be fair - Tasty is the first to point out that the method is not his. At least on the BN shows.

I use the "Tasty method" and it works great. I don't rush it quite that much though as I'll leave it in the last step for a week or two before I keg. I also then do "lager" the beer a couple of weeks as that really is a second phase. So end to end about 5-6 weeks. Could I give some advice...

On the website there is a space to enter a discount code. Anyone know where to get one?