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To point 3 I've spoken with alot of brewers at various festivals etc and most dont seem to use pressure fermenting as such and will only close up the fermenter in the latter stages of fermentation to ensure they get the flavour esters from the years I the early part of (non pressure)...

I've always assumed the blow tie is closed until pressure builds to the set level. If you're really paranoid then you could fully close it until pressure built before opening, but this would require manual monitoring. But being paranoid is not a bad thing in this game so if you really wanted to...

good idea but it will still read incorrectly. Best to just use it to monitor trend to establish how far through the fermentation you are.

Don't need AI to do that. When I did a stint in the materials lab as a grad trainee where I worked we used a really old machine that counted metal grains in alloys using a photographic method. No reason why a similar machine or method couldn't be used to count yeast cells. Everything's 'AI' at...

You might be surprised to find out how advanced and sophisticated Harveys is:- Around 7 minutes shows their lab but they talk about beer quality analysis. But at around 11 minutes they talk about yeast and imply they monitor their yeast very closely. It’s called craft beer, but there is...

Wow...a 500g brick works out at around half the price than 11g packs.

Makes sense, but do ink birds have mechanical relays? Doesnt seem to be large enough. Maybe I'll open it up at take a look. But turning on a fridge that might immediacy kick in the compressor might trigger a large power spike which might be playing havoc with the ink bird. Who knows. It is a big...

Think if you're brewing constantly back to back then re-pitching yeast is more convenient. But I think you really need your own lab capability on the pro scale to keep an eye on yeast health and population so you know how much to re-pitch. Without this capability you wouldn't risk just...

and BZ false bottom excepted. Yes in theory not necessary if you have an effective filtration system. I also think it is good to run a whirlpool during a hop stand for better hop utilisation. Having the hops in suspension and moving around the wort with every small 'grain' of hop being exposed...

A warning on inkbirds..I have had an issue with ink birds with one particular fridge....I've caught it a few times where both the heating and cooling is on simultaniously, despite the ink bird calling for heat only...with the fridge I was using the temperature was going down as the fridge was...

Very essential for these AIO systems as far as I'm concerned as their false bottoms are usually not particularly effective as they don't fit very well around the edge of the perforated false bottom and let hops and trub past around their edge. By whirlpooling you gather most of it up into the...

How are you measuring your gravity? bit of a long shot here as I'm sure you've got this covered, but I used to think I was not fully attenuating and was always constantly 5 or more points higher on FG reading...always used refractometer to measure OG and a cheap hydrometer for FG....did a test...

Fzlse bottoms don't work without whir pooling. Like I said above I constantly whirlpool from about 10 mins to go to the end of the boil. Also never run your pump on fully open, throttle it back as pulling down on the false bottom causes it to clog and for hops to slide past its edge.

I’m have this mash tun and just use the recirc manifold for both recirculation and sparging. I run with a RiMS so just run the sparge water through the RIMS tube from the HLT to wash the element and flush the manifold (element off during sparge).

@Buffers brewery that looks lush. My last one. To be fair this one normally drops out clear given a couple of weeks of conditioning, but this batch was needed a bit early than I’d normally condition for so used gelatine in the keg.

Well if its anything like mine hang up on a hook on the garage wall when not in use (I use sometimes to filter wort going into the fermenter and not for its original purpose) it seems to gather lots of spiders, so whatever the reason it was actually named it seems to be pretty aptly named. My...

Think its an off flavour due to fermentation temperatures being too high.

Well you can track your sparge water by measuring the running and stopping sparging before it hits 1.012 gravity or ph of 6 or high 5's as either of those can pull tannins...also don't heat your sparge water ro above about 75 degrees or so to avoid pulling tannins too.

True, but judging the current choice before us for the up and coming general election the aliens are already amongst us!

Well water Ice is pretty abundant in the Universe and Earth is not unique in having it within our solar system. The Kuiper Belt, just beyond Neptune, mainly consisting of chunks of Ice and where most of our comets originate from if they are knocked out and start to orbit the Sun, and that is the...