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Agreed with above, i have one ispindel I use for wine ferments. It's bang on with OG and final. But wine ferment is so different to beer, no krausen, no pressure. My Other iSpindels in beer show trend perfectly and if I'm really needing a reading I take a sample closed and use the refractometer...

Especially for your ghost ship thread.

I know this is all grain but malt extract subs can be worked out. https://www.themaltmiller.co.uk/product/adnams-ghost-ship-all-grain-kit/?v=79cba1185463 Also watch their videos on the beer and brewery. It's a great watch. Craft beer channel also visited and have a video. @Rakey might be able...

Paper and dehumidifier works well, then freeze the flakes.

Your statement doesn't rule out a leak at all. All it tells you is the gauge and barrel were at 20 psi. However 18 C beer at 20psi cooled and stable to 4C would have psig of 8.5 psi. So your pressure drop can be accounted for by physics as well. However given the length and number of threads...

Touch the raw data field you see the angle. You can share the brewspy ferment use the share icon in red top right or in the row of green icons above graph. Can you see yeast all over the lid of iSpindel ? That can skew the reading, but not by much and won't affect a trend. I used this...

Use the London Ale III correct cell count for your batch, use pure oxygen if you want most professionals will. But the next time that beer gets any oxygen exposure should be when it comes out of the tap or bottle. Remember it's not the presence of oxygen but it's reactions that causes the problems.

You could put a splitter with a tap on between your 3 way and the engine. Then drop the other pipe into water then you can pull nearly all of the beer through the engine.

That's a great website and where I get my hop plants from.

Can you see the angle on your software? Is that changing? If the new battery is heavier then ispindel floats more vertical. Might not be able to float towards horizontal in denser wort. However normally you'd find your reading would go lower and lower as gravity fell. When it comes out check...

Diastaticus positive tends to mean found on PCR/ gene analysis. Doesn't always mean diastaticus expressive or active.

Make sure you didn't damage the petling edge where you levered the PCB out.

If it's cold weather you only need controller and heat belt.

Narrow topped vessel to take samples mix well and remember evaporation will also affect the reading.

Get a condenser or make one, quieter, more effective, save boil energy and reduce wort boil off.

Can it mill corn?

Give it plenty of time, it copes with the heat well. I spend my saisons toward the end of ferment and they keep going.

Fascinating information. I'm still in favour of a healthy volume/ number of cells, well oxygenated and plenty of nutrients.

I was given a load of slopes. Most of my stock of yeasts is in sterile lab collection pots filled with a sample from starter or top cropped samples. I've resuscitated these after 2 or 3 years in the fridge.

Having warmer grains help and a really high flow of that hotter or heated liquor onto the top of the grains. This requires a high liquid to grain ratio which can compromise sparge liquid. Putting some of the grain in at the lower temp fools the ratio and then a second dough in during ramping...