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Hey rtstrider are you using Grainfather for your recipes? I was using .665 dead space and .3235 for mash thickness. I want to try to dial it in better and I upped both to 0.713265 and 0.375. Is that about what you're using now?

Like @CleanEmUpIves mentioned, don't run the pump on full. I open the valve 1/8 or so and adjust till I get it right to stop that. I also noticed on the last brew that the top plate was really impeding the flow during sparge. I pulled it and the sparge went way quicker. I may skip the top plate...

Are you guys dialing down the pump by using percentage where it kicks on and off or by the valve on the recirculation arm? I did not use a hops spider on the first go round but I think I will on the next one because I did get hops material below the false bottom and the pump couldn't pull enough...

Mine didn't read too high today, it read 209ish the whole boil. I calibrated points 1 and 2 after. We'll see what happens with batch #2 In a couple weeks. I'll empty fermenters and try another after Thanksgiving. I did notice it seemed to boil hard, burp and then stop boiling too. I'd be...

Has anyone tried running the pump during the boil? I did my first batch on the 110V 35L today. I kicked on the pump for S&G and the temp went up and it seemed to boil a bit harder. I also got break/hop/mash material under the false bottom. Do I need to consider a BIAB bag and or a hops spider. I...

BrewFather has a gen 4 profile for the 35L. Does anyone know how close it is? And are there any other free softwares I should look at?

Does anyone know if you get the 240v BZ gen 4 you can run it on 110v? I've heard the GrainFather (I think it was GF) can if you flip a switch and do a dance you can switch to 110. LOL! I have 240 already for other things, just wondering if I don't go 110 just because if I want to go brew...

I know this is a 10 year dead post but, how many times can you age a beer in the barrel and still benefit from the bourbon barrel aging process? And if you just leave it sealed between agings how long is too long before you can't use the barrel or will it stay sanitary as long as it's sealed?

Thanks but someone posted a link to the tread on the last page in the tread. I didn't know it was cayde's thread.....

What's the price @cayde1001 ?

I replied to the other thread. 🤦🏻‍♂️ Here is my "official" reply. ;)

I'd be interested in your recipe. My wife is from Normandy and we really only drink it there or when we bring a bottle or 2 back. I'm sure she'd love to be able to have it whenever she wanted. :)

Oh my local H-E-B has it according to Jester King's website... I NEVER look at the larger bottles. I WILL now!!!! :ban:

So thinking out loud. If I was to use my head and think ahead should this turn out AWESOME.... How might one capture the infection as to infect future beers with the same stuff? I'm thinking along the lines of yeast washing etc. I'm sure my wife won't mind a few more jars in the fridge.... :)

Oh so now any equipment that comes into contact with this is no longer viable for regular beer? Grrrr not happy......

Im not sure ive had a sour beer. Any suggestions as to which commercial one to try? Could i also rack to a keg and let it go that way? Would i then also need to rerack to a different keg to drink? Right now it smells awesome! Not like death at all.

So I think I have an infection.... Anyone want to tell me if they can ID it and if it's safe to drink? It's a hefe in the secondary about a week now.

Although I do have 1 question now. I did a second laudering on a 1 gal all grain batch I did yesterday single malt 2 row, I am only getting an og after boil of 12 - 14. Should I boil down more to try to get it in the 30 range or is 12 - 14 ok since we're trying to multiply and not make beer?

I reached the end! I reached the end! :ban: :rockin: Whew. Lots of good info. Ready to get to brewing with some washed yeast. Now to brew a style that fits a yeast I have washed...... :)