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I'm not sure what you mean, above 70c is still sub-isomerization range so I just get below all of that to 60 asap before transferring. What temp do you get in the FV without the immersion chiller? iMake/Grainfater are releasing an in-line connector you can move the temp sensor into...

Once I get below 60c/140f where there shouldn't be any isomerisation occuring I restrict the flow so the output from the counterflow is cooler and go straight into the fermenter. Usually it's the same temp as the tap water which for me is 27-32c.

If the sparge water gets too far down and air pulls into the grain bed, the air can not escape easily, and can cause the sparge to get stuck. I'm pretty sure in the GF manual they say to keep water above the plate. I have a 240v GF, so I guess it's the superior heating power, but it's usually...

I have my mill @ 0.037" and have never had a stuck sparge in dozens of brews, even with a good amount of flaked wheat/oats. Slow sparges occasionally but they aren't a real issue. I do get a lot of malt bits through the screen but i scoop them out when coming up to boil. Don't let the water...

2 cable ties fixed this for me

The triac temp control is a lot more accurate as it will vary the power of the heating element accordingly, so less temp swing like you get on the pid controller. I've also used the online recipe creator and run the brew session via the connect app for my last 2 brews, I was also skeptical at...

I've done 3 now, I starsan and glad wrap the lid & pump after counter flowing it down to around 40c, the first 2 times I flooded it with co2 but didn't bother this last time which turned out fine also. Souring with pro-biotic IBS lacto plantanum capsules for around 40 hours @ 34c. My bill has...

The only thing I took away from this particular article was that there is bias everywhere. German is not a strain of barley, it's a country. I did a tour of grain corp malting facility at Pinkenba and learned there is many strains of barley being grown, there's pages of metrics that differ for...

Just FYI, brewing today so I ran my mash through a strainer for 10 minutes when bringing it to a boil and pulled out this, it is all very small and probably not a problem, but I might keep doing it. http://imgur.com/1ZN4v5B

IMHO that's adding un-nessesary complexity to the process, nothing wrong with the overflow being used. The amount of wort going into the overflow will reduce to usually nothing as the mash goes on so it's going to need adjusting along the way. Occasionally I will get some grain down the...

The calculator is not wrong, I get the exact volume in my fermenter every time, almost every weekend. I was told there was once a bug with the calculation on the mobile app, but it was fixed, a long time ago. Straight out of the instructions included with my GF; Mash volume = (Grain weight in...