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My bottom screen fits so snugly that I have to pull on the side pull-ring to slightly warp it in order for it to come out. Ain't nothing getting around the edge of it :)

Once I get at mash temp, I usually crank my heat % down to about 40%, bump it to 100% briefly to get to mashout temp then back to 40% during mashout, then back up to 100% for boil. BTW - do you still have your temp differential set at 18F? My bluetooth thermometer just came in and I was setting...

are you still using a biab bag in the malt pipe or did you ditch that?

My doctor told me I have a condition where my body is unable to produce its own alcohol. So now I take a daily supplement.

RIP, boiling water. You will be mist. I ordered a chicken and an egg online. I’ll let you know what comes first.

@SacSudz and @noemptykegs . Mine appears to be working ok, but based on your two posts above I logged into the rapt portal just to check and make sure. I happened to find the screen shown below and wonder if this might help you guys if you tried it... I got to it by clicking the Edit button next...

I love the smell of dough-in in the morning

Count me in. Always great products. Thanks Inkbird

what did you end up setting the differential to for the bluetooth thermometer? 18F or something else?

Interested in hearing more on how you are utilizing this mash paddle in lieu of the HED. Having a hard time picture how one replaces the other.

I guess I don't have my browser refresh timing down. Been showing out of stock all day for me.:confused:

where did you pick up the thermometer from. MB is still showing out of stock

Per Lallemand's yeast calculator, for 1.080 OG you would need 39g of NE or 18g of Verdant so definitely don't cut it in half. If anything, you may need more than one of each. Personally I would forgo the step and just do a single infusion at around 153-154 - but that's just me. Other than that...

I'd like to know this as well. Looked around everywhere I could think and came up with nada. I emailed Kegland...

Heat Exchanger Dish (HED) is now listed on morebeer for purchase. $19.99 for the 35L version and $29.99 for the 65L https://www.morebeer.com/category/robobrew-brewzilla.html

I live in Mississippi so I am used to a good torture. I have heard really good things about Young's Double Chocolate.

last email I got from MB (on 3/4) is they expect arrival of the dish on Mar 29 with purchasing available the following week. Hopefully that has not slipped again...

Agree. I have been on a binge the last few years to try and get the chocolate taste of a Samuel Smiths Chocolate Stout. I've tried every combination of nibs, powders, syrups, etc. The closest I have come, and IMHO the best chocolatey taste so far, was in a recent chocolate coconut porter, I...

Do you use Oxblox 3D or a similar additive? What steps do you take hotside?

Help me understand this. What is the purpose of reducing O2 in the mash if yeast are gonna need it later?