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Same fermenter, same issue with cone heater, and same unhelpful response from Spike sadly (not sure what happened to them, their customer service used to have a fantastic reputation be very helpful). Unholy expensive to replace so frequently. I ended up buying these hydroponic mats, which work...

Hi Matt, with something of this size I assume you are looking for local pickup. Where are you located?

Oak Barrel in Berkeley, for the win.

Couldn’t agree more, biscuit and victory are often misused in Helles recipes. Would take it out. And yes, bigger yeast pitch = better.

This is a can of worms that just keeps popping open. To my mind, the “correct” mash pH needs to be per some target for “best” ie best pH for fermentability, best pH for sugar extraction, best pH for flavor, etc. I have always used 5.4 (measured at room temp) based on Palmer’s talks and books...

I’ve never seen bubbles come out the top either… Sure sounds like the spring got stuck, with a leak around it. It’s easy to disassemble and take a look, just make sure to remember the exact order and orientation of the different pieces around the plunger and spring.

If you mash for gravity 45 mins is often enough for hot/high-DP malts. But not the same as mashing for fermentability. Long and low mashes yield more yeast-digestible short-chain sugars, which can really help to dry out certain beer styles. My own preference is for low RG in most beers...

Good on the two of you for brewing together!

I'm a 10 gallon brewer, always keg in 2 x 5 gallon Torpedo kegs. I'd love to use a 15 gallon Torpedo as a bright tank !!

I have the same Electric Brewery panel, which I mounted on a rolling TV stand. Very convenient. It's this one: https://www.amazon.com/dp/B08XTGB51Q?ref=ppx_pop_mob_ap_share

Cool stuff. Bobby I assume you move the QD from the HERMS input connection to the BK input when you run off the mash? How do you sparge? EDIT -- Nvm !! Just watched the video you added. Love it.

I assume the one in Berkeley that you're referring to is Oak Barrell Winecraft. Fantastic spot, old school LHBS.

Brilliant!

Another Oak Barrel fan here.

A different perspectice from someone who went the other direction. 6 months ago I switched from using a great single vessel Spike eBIAB setup to an electric 3v HERMS, an Electric Brewery configuration. Does it take more time to brew on the 3v? To clean? To dial in the system? Was it more...

After trying several different strategies to dry hop WCIPA, I've settled on a cool-ish temp with a short (48 hour) duration. I've been cold crashing to 40F for a few days after fully ferment to drop yeast out of suspension, then adding dry hops at 60F x 2 days only. After 48 hours I'll...

Thanks for this reference, I have been looking for some science to answer this question.

As per @lumpher are you sure it's carbonic bite and not just normal maturation? Almost all IPAs better @3-4 weeks, allows any acetaldehyde to process, vegetals to subside, and some oxidation character is probably good.

Bottom line, CO2 is always your friend after fermentation.