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open fermentation im 5/5 with no stall that way

I have done that. I think I switched them on the stir plate after a few hours. there are legitimate arguments not to use a stir plate at all

definitely glad I went with the max 4 after reading this. Though the temperature controllers were frustrating on day 1, I have conquered that beast and are simple to understand and remember now that I've figured them out for the cost involved, I see no comparison between any of these models...

I have high praise for Great Fermentation. You might call and ask about it

I just got a max 4 the unit itself works great. I liked the simple, elegant solution of having an all in one unit. the problem is the instructions are now obsolete as they have changed the controllers. I have a separate thread for that which I am updating. I still haven't figured out how to go...

Thank you so much. I had started playing around with it this morning and figured out that F0 was the set temperature. I had no idea what the other parameters were. As an aircraft mechanic, I dislike having to try buttons to figure a system out. I don’t push buttons I don’t know what they do...

I just received a new Max 4 today from Morebeer. It appears the controller have changed but the instructions have not. anyone have any idea how to work these?

i see that gonna probably start a new thread i have no idea how to set these i did manage to turn 1 off somehow, now it wont come on

Got my max 4. How do I change temperature from Celsius to Fahrenheit. And how do I set temperatures. Instructions are useless

Here it is

remember the days of vigorously shaking and stirring the wort to aerate it prior to pitching. I aerate by using a venturi in the hose from the kettle to the fermentor

Rochefort..yum

Just put mine in for cold crash. One was at 1.001 and the other at 1.002.

interesting I brew only Belgians and researching STA 1, I see it is present in nearly every Belgian yeast strain. My beers usually attenuate in the high 80 low 90 range. I make mostly tripels, blondes and saisons.. TBH I don't believe my tripels are dry enough and one of my saisons the judges...

I hope you will update here on the next batch. I was t able to get this one as warm as I’d like. I am obviously a big believer in open fermentation with this yeast. I found it interesting even when Marshall from brulosophy did it without a stall he was constantly opening the fermentor to test...

I used 3724. I made a 2 step starter for 10 gallons 1.6 liter then 2.0 liter for .86 cells/ml/°P according to brewers friend calculator. It was split into 2 5 gallon buckets with approximately 1/2 yeast in each. I did not cold crash or decant the starter I am 4 for 4 with open fermentation...

I brewed 3 Saisons back to back last year without a stall using open fermentation. I just brewed 10 gallons last week open fermentation, they are at day 8 1.012. I did rack to glass carboys on day 2 when they were at 1.034

The Ice Master Max 4 is still shows as a pre-order for late summer. Anyone here any updates on when they will be available?

Plenty of yeast left to carbonate after a 2 week cold crash and finings. I do that all the time with my Tripels and Blondes. After I add sugar to bottling bucket and rack beer I stir gently for 30 seconds, cover and let sit for 15 minutes before bottling to ensure even distribution of sugar...

I have found a cold crash of 2 weeks using Gelatin then biofine clear will produce clear beer. It will also yield very little yeast settlement in bottles. no need to repitch yeast