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I bought the robobrew with pump AU version(2400W I believe). Had to buy a transformer because of the different currents but it seems to heat up quickly. I set the timer so it's at mash in temp when I'm ready and I turn the heat up as soon as mash is done and I pulled the grain out of the unit...

I also pump my wort out of the unit and into a kettle after the boil and use my immersion chiller since the unit holds heat. Also gives me time to clean the unit while wort is chilling.

I have a Robobrew and I drilled a hole in the top screen the size of my 6" thermometer and insert it in during mash so I can get the temp in the middle of the mash. I then adjust my temp. setting accordingly. Once it gets dialed in, it will stay. Love my unit.

Ok, Idid take the sample using an eye dropper from the tube. I will wait a little net time. If I see Brix on the left and SG on the right, is the SG different tHan going to site and doing conversion? Todd

just bought this refractometer on sale from More Beer. Put some room temp. Distilled water on it and calibrated it. Had a beer ready for racking so I tested it and I got a reading of .025 but my hydrometer had .010 and the recipe called for a final gravity of .008. Rechecked calibration and...

Set up a range hood above my robobrew that is hooked up to my dryer outlet. Problem is that condensation is forming under the hood and dripping back into unit and on floor. Have to offset unit to avoid the water droplets but then hood isn’t as effective. Have fan on high. Any easy inexpensive...

I don't have a refractometer. I crushed at 039 and did a 2 gallon sparge and increased to 66%. Will try lengthening mash and mashout. Thanks. Todd

Did my 2nd brew and crushed my grains around 039 and when I added them and took the temperature with a thermometer I noticed it was only 144 degrees but I had it set at 152 and the heating units didn't kick in. I uped the temperature to 156 till temperature reached 152 and I ended up with 66%...

How long does it take you guys to get to boiling from mash temps? I bought the one with 2400 total watts from AU and am using a transformer to convert the power. I only brewed 1 so don't know my times yet.

Just brewed my 1st robobrew batch and my OG numbers were way off. Maybe someone can give me some advice on why. crushed at 050. 3lbs wheat 1lb 2-row 1lb golden promise 4oz cara-10 4oz carafoam 4oz rice hulls Mashed at 150* using recirculation pump for 60min. in 3 gallons of...

Great. thanks for the help. Tasted again and it doesn't taste tart but still no banana. Will let sit. I did under pitch so that could be some of it. Todd

Can old grain cause a sour off taste?

5 days @ 72 2 days at higher temp

Made a 5 gallon batch of a wheat beer. Split it into 2 fementer buckets and added safale 06 to one and wyeast 3068 to the other to compare the 2 yeast flavors. Fermented at 72 and added half of a fermenter heat wrap for 2 days at the end on the safale batch. Tasted it today and it tastes...

I generally work with dry and in 3 gallon batches so I will only use half a pack of yeast and put back in fridge for later batch. Haven't had any issues doing this. Can the same thing be done with a liquid yeast? Planned on making a 5 gallon batch of wheat beer and splitting into to 2-2.5...

Made a recipe for a lager but after crushing my base grain I realized that I didn't have enough of my specialty grains so I ended up using all my stump specialty grains which was 7 in total. Went through the wife's spice cabinet and found Cardamon and added some nutmeg. Called it Kitchen Sink...

Made a sour using liquid lactic acid. Saw a post for a Berliner Weiss where probiotic capsules were used in the wort and kept at 100* for 48hrs. Question would be: since I don't have a way of keeping wort @ 100* for 48hrs, can Probiotic capsules be used after fermentation the same way as...

Used lactic acid. Did 10 drops to 1 ounce which was good. Then weighed out beer, divided down to ounces then calculated how many drops in an ounce and added that much lactic acid. Calculations came out to 9 ounces but only had 5 luckily which was way too much. Do have a labatt blue version...

I ended up over souring my beer. Don't really know how I messed the calculations up. Can I offset some of the sour by dry hopping in the keg?thanks.

Looked them up and saw they go with a ball lock coupler. My corney kegs have pins that ball lock coupler locks in. Do I need to convert them to make this work?