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What's the status on gravity based temperature profiles? Just got my iSpindels built and running and am looking forward to this feature. I'm an electrical engineer (but also a father of 3) so I could possibly lend a hand.

I have a long glycol loop (40' round trip) and my reservoir lives in my kegerator freezer. It is not a sealed system and I'm getting about 1L (1 quart) of coolant "evaporation" in a 2 month period. Is this normal, or should I disassemble to inspect for a very small leak? Please, no armchair...

I wasn't 100% sure this would work since the RPi3B wasn't listed as compatible hardware (but is compatible with WiringPi) and I also wasn't sure what extra packages I would have to install on top of lite to make craftbeerpi work (turns out only git). But, I wasn't about to buy the outdated RPi2B...

Just got my new pH meter today. An Anaheim Scientific pH meter (P771). It was kind of a snap decision, but it looks great and came with storage, and calibration buffer solutions. $69 from Digi-Key (+8$ overnight shipping)...

Still using a turkey deep fryer burner with a converted keg to do 12 gallon boils. Best 60$ I ever spend. Got me: burner, aluminum pot, thermometer and various other nick nacks. I hope to get a bigger burner one day, but so far so good.

Definitely wait. If you dump sugar in in secondary, the yeast will just eat it up before you bottle and you'll end up with flat bottles. Transfer to a bottling bucket and add the sugar. Mix it up and bottle the beer (being sanitized all the way through).

Yeah, seriously. Good work man. I was going to suggest making a starter to keep the yeast active, but you sounded tired and it usually takes me an hour or more to make a starter. Lets hear it for a dedicated and resourceful brewer!

Haha, ok, that would make sense then.

Ditto. Best way to store beer is probably a well sanitized keg at fridge temps. If you're looking to age beer, then I would go with a well sanitized bottle at 55f or so. When you're looking to go long term sanitization is very very important. Sour flavors would indicate infection. Also...

Yikes, that's a problem indeed! If you hadn't rehydrated the yeast, I would definitely say leave it until morning. Given the choice between letting my wort sit over night and pitching at a high temp, I would go with pitching the next morning. But with the yeast already rehydrated... it's...

How many times did you prop up that starter? Making a 1L starter off the dregs of a bottle isn't going to get you a proper pitch rate. You need at least 100ml of yeast slurry to pitch. And if you brewed a barley wine, more. I also wouldn't harvest yeast from a barley wine, those yeast will...

I believe I addressed the OP's question pretty good. If you let a beer fully ferment out and then put it in secondary. I would highly recommend not letting it sit at 80f. In fact I wouldn't even put it in a secondary at all, introducing all that oxygen after your ferment has completed is bad...

Staling reactions happen all the time, everywhere. After the ferment is done it's a race to keep your beer from going stale. Properly packaged and cooled, your beer can last years with no detectable staling at all. Letting it sit at 80f for a month in a carboy with no yeast activity and...

If you truly fermented out before you put it in secondary then all that's happening is that your beer is going stale. Charlie Bamforth talks about staling reactions happening much quicker at warmer temperatures. If the yeast are done then they can't take up that oxygen that you introduced when...

Good call everyone. I assumed the sugar was successfully take up by the yeast already. But yes, what temp is the beer being conditioned at? As said it should be around 70f. Also you could wait another week or so to make double sure that any sugar that can be taken up has been taken up...

Dito, SS is fine (cast iron, not so much). There's a reason why it's used in cookware. 5 star chefs can't have flavors carry over from dish to dish. Clean well (including valves) and I would be shocked if you notice any carry over flavors. If it was a mash tun with a manifold with lots of...

Yup. Just trow in a bit of sugar into each bottle and recap. I have no idea how much sugar you want to add (haven't bottle conditioned in a while), but the yeast should be able to eat up the sugar and carb your beer. You may want to let it sit a bit longer than 2 weeks though. Those yeast...

This is lower than you want for ales. Make sure you get the carboys off the cement floor. Wrap them in a blanket or make an insulated box. I would highly recommend buying a temperature controller and fermwrap as soon as possible. Practice with some water, learn to use the auto siphon...

Get an airlock and follow the recipe next time. By adding too much water you made more beer, but you also lowered the alcohol and flavor of the beer. Congrats on your first brew though! Many more to come I hope.

I agree. Next time you're cold crashing, hook up 1psi of CO2 to the better bottle (that is if you have multiple regulators). Otherwise there's nothing to do except deal with the air. As for kegging, it's going to be a trade off between oxygen uptake and staling, and getting clear beer. If...