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Check crush, check pH, measure gravity temperature corrected at end of mash, post sparge / pre boil and Post boil. Include volumes in your gravity and then you can work out mash efficiency, lauter efficiency and brew house. Then you can find out where the efficiency can be tweaked. If your...

I just hold the wine bag up, put the wand in the neck to the base and fill with wine ( or beer ). Replace cap and then ease out any retained air. Perhaps a touch of ascorbic acid as well to mop up any oxygen. Although you can condition with priming in the bag for beer but you would need to vent...

Done some research for you. Looks like these are better than hacking an old wine kit. https://gtonline-shop.com/?s=beer+in+box

The bags are the ones that the grape concentrate comes in for the wine kit.

Anchor was open fermenting their lager.

Not sure how the statement " fermenters have a shallower height to diameter ratio, which is 1:1. " Would think this means that the height is equal to the diameter, ie 1 foot deep has a 1x1 surface. But the statement isn't clear to me.

Mentioned in another thread can last a few weeks if kept cool. Keeping condition in the beer is the balancing act.

That's intricate. These close up photos show the float is plastic, I've only ever seen metal ones.

Stainless steel sinks come in many sizes and might work, they have a handy hole in the bottom that could be used with butterfly valve to drop / harvest yeast. We might be creating an environment with a much greater surface to volume ratio than the famous open fermenters used commercially. But...

Might be worth getting one or two bottles in a high temp area, airing cupboard, above boiler as a fast ferment / condition to give you a hint if it is infection. You haven't changed any variables for this second brew except a brew has been done in the klarstein. Was the fermenter thoroughly...

I always use a few mg of sodium metabisulphite. Add it into the unit as I fill it with water.

my apologies re the positioning. I'm in NZ so must have been an upside down memory! Cooler beer will encourage the drop of yeast a bit quicker though.

Little to no Milton residue suggests some! This could be your cause, what did the beer taste like before you bottled it? I only use chlorine based agents when cleaning really grotty bottles after thorough bulk decontamination using detergent and then would use PBW, rinse out and then starsan...

I doubt the open ferment would have been any clearer if you had taken a sample to check clarity from the top of the closed ferment. Yeast floccs out via gravity, temp profile difference could also be related to the fact the closed ferment was higher in your ferment chamber. Plus sitting above...

It's worth a look and a very long thread on homebrewtalk.com 96 pages the first and also good info on github. https://www.homebrewtalk.com/threads/native-esp8266-brewpi-firmware-wifi-brewpi-no-arduino-needed.586476/...

@Agentgonzo Brewpiless running on esp32 seems to do what you have achieved. Integrates with floating hydrometers and can adjust temperature related to gravity readings or run a profile. Also will relay to brewfather, brewspy and MQTT. You can control pressure as well with automatic spunding...

I think the big piece of blu tack adds thermal stability. I don't heat the chamber but use a heat belt on the fermenter and then have insulation around the outside 2/3 of the pot. But not the base or lid so the cooling can act.

Agree with all @peebee says. Another option is do closed transfer into a beer bag, no demand valve needed unless you are positioning your bag above the engine. I would stay with king kegs, ad hoc top up will be fine. I fitted a gas post to the top of my king kegs so I could inject gas from...

Just tape and insulate the probe on the outside of the pot. I use blu tack and then hi density foam held on with a bungee cord.

Your plumbing plan will supply beer to the engine. You mention a check valve for pressure do you mean an inline PRV? or a non return valve? Beer engines often have a non return valve built in. However if the beer is carbonated to any real degree it will force it's way through the beer engine...