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I'm so confused by this to thread

The mash consistency should resemble oatmeal or porridge . It should be pretty thick. I always put rice hulls in my mash to help with the pump circulation. This will also help a little for the sparge. The rice hulls don't affect your recipe BTW, I add about 1 or 2 handfulls. During the mash...

Many have plugged those holes with silicone. AFAIK they added those holes to help with draining when people put the step filter in the dishwasher. If you do plug them then you should make sure to clean the step filter by hand from now on. I have the original step filter so I don't have the...

I would love one. Thanks

I can't help but think of all the people here that were asked to do several deep clean cycles when the solution was to top off glycol. Sure the fix might no be easy to do by everyone but at least they could have offered instructions like Mike has done. I bet all of these machines were already...

Thanks for the link. Some great info there. I was partically surprised about the foam during boil and how leaving it helped get rid of more DMS.

If you add lid right at flameout won't that cause DMS or is it in small enough amount that it won't affect the beer?

I haven't tried the piggy back thing but I have heard it being mentioned. I guess the only real reason to set pressure higher during active fermentation is if you believe pressure will help the yeast (lager at room temp or something like that). I have a fridge that I used for fermenting before...

Fair enough for the aroma keeping. As for transfer, just put your spunding valve on the receiving keg. To minimize chance of foaming I set my receiving keg to same pressure as fermzilla, put CO2 on fermzilla and spunding on receiving keg. It takes a bit of time but no oxidation and little to...

Can you share what makes it a pain? I've been doing pressure fermentation for a while now. Most of them from fermenting in keg and now in fermzilla. I can't say that they've given much grief. Also, I was just thinking about what you said about keeping 1-2 psi to keep aromas in. Would that...

I've been setting the spunding valve to 12psi right from the start and leaving things at room temp for all my ales lately. I guess it's true that it won't speed up fermentation for an ale but it will help make sure no oxygen gets in and it seems to be less affected by temperature.

Damn, just bought one of their wireless thermometers. If any code available to Canada I'dd like one too. I'm sure I can make use of another one :)

Indeed Mike has been an invaluable member for us Zymatic owners.