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I have a few questions about BrewPi... 1) Can the PID function be turned off such that it acts simply as a high-low limit switch (like an STC-1000)? 2) Can it be configured such that it only tries to maintain the temperature inside the fridge and ignores the temperature of the beer? I will not...

Ah I didn't know that carbonating and pouring pressures were different. I suppose it wouldn't be that much trouble to shut off the valves to the pouring keg(s) and crank up the master regulator for carbing another keg. If I drink enough from the pouring keg(s) I could do the opposite real quick...

I'm buying a house and can finally build a keezer and start kegging my beers instead of bottling. Is there an advantage to being able to regulate the CO2 pressure individually for each keg in the keezer? I suppose some styles benefit from more or less carbonation, but is this capability a bit...

Why are your hoses so long?

I got a V8 Juice 12oz plastic bottle and tapped the cap with a 60psi pressure gauge, a couple washers, a 1/4 NPT nut, and some sealant. I'll put some of the primed beer in this bottle and place it with the others. While the bottle does expand slightly, the pressure value itself is irrelevant...

Lower temp is cleaner, less flavors from the yeast. High temps yield more flavors from yeast and can help result in higher attenuation (lower FG). Some beer styles you want to ferment high because much of the flavor comes from the yeast, such as saisons and even hefeweizens. It's generally okay...

So I found a solution that is working so far. Anytime I open an uncarbonated bottle from the fridge, I sprinkle in a small amount of champagne yeast, about 10-20 "grains", swirl it around, and let it sit for about a week. Seems to help it carbonate up well. Not quite as much carbonation as I...

Happened to me as well. But it was Sunday and the LHBS was closed. I covered the bottles in saran wrap and put them in the fridge to prevent fermentation, then got caps the next day and capped them. I put a mark on the caps to tell them apart but they ended up tasting just fine.

Has anyone tested a mason jar under pressure (not vacuum) to see if it will handle carbonation pressure without leaking or exploding? I think it's around 30-40psi. I know they are meant for vacuum, but I want to use one as a test jar to know when my beer is done carbonating (let alone...

I'm not sure how the CO2 would have escaped... That would mean the bottles were incorrectly capped which has never happened before. I'm using the same capper, same bottles, and same caps as I have in the past. And I've brewed another batch since this one and so far they are perfectly carbonated...

Having this issue which I've never had before. I brewed a IIPA that ended up being around 10.5% using WLP099 "Super San Diego" yeast. I cold crashed it with gelatin for about 10 days and it really cleared up nicely. It was bottled about 8 weeks ago. At 4 weeks there was little carbonation so I...

The link worked for me. Have google translate ready, and even then it's a little confusing.

Looks fine, although I'm surprised it still has that much krausen after 9 days. Give it some more time and check gravity again.

Hydrometers are calibrated at a specific temperature, it should say this temp on it or the packaging. It's commonly around 68F. If the wort is anything other than this temperature, you have to correct the reading because the density of water changes with temperature. If I'm +/- 5F from the...

You may have measured incorrectly, measured at the wrong temperature, hydrometer may be off, or you added too much water. I suppose the extract could have also had less sugar than expected, this would be more likely with liquid then dry.

If you took the sample from a spigot at the bottom of the fermenter it may have had a lot of trub which will artificially increase the SG reading.

A sparge may have helped a little, with a high OG mash a lot of sugar gets left behind in the grain. I did a IIPA that was 1.088 and got around 73% efficiency w/o sparging. I estimated 65% so I ended up watering it down a little before boiling.

For the first 4 weeks they were in the house which averages around 65F in the winter, basically zero carbonation. I moved them out into my fermentation chamber (chest freezer) and have 2 fermwraps in there with an STC-1000 controller to keep it at 76F. After 1 week and some agitation they...

If the ESP8266 is connected on your home wifi, could you connect with it via a laptop that is on the same Wifi and check/adjust temps? And not use a Rpi at all.

Quick update... after 6 weeks in the bottle (trying to get it to carbonate) the lingering bitterness tasted in the primary is essentially non-existent. It's tasting really good and the carbonation is helping a lot in this regard.