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Second the vote, for using the BT probe thermometer. It's amazing to see the difference between temperatures reported by the inbuilt base sensor (near the heating elements) and the BT probe (actual grainbed temperature). Temperatures graphs, shows how big and long, the base overshoots are...

Temperature overshoots will always be greater, and last for longer, as the circulation rate is reduced. Overshoots become smaller, and shorter, with increased circulation. Recipes with a high % of wheat or rye malts, often have a reduced maximum grainbed flow rate. With the BZ3.1.1, any...

Guess keeping the subscriptions going, is the top priority.

Thanks for checking. Glad to know it's not just an error on my part. I'd asked a while back, on brewfather Facebook group, but no replies yet.

Interesting to hear that Boots did an aluminium barrell, and it's still working! My boots aluminium covered heat mat, is still going strong as well. I have more touble with S30 combined valves, seeming to release at too low a pressure. So myself, wouldn't be complaining. Could be a casting/...

I've used barrels for years, mostly King Keg top tap, that only dispense when there's pressure. They have done some great Hefeweizens. I often found the combined S30 injector with pressure relief safety valve, released pressure far too early. With the old brass ones, doubling up the release...

Whatever the type of refractometer, analogue or digital, once fermentation has started (and alcohol is present), you can only get SG (and ABV) from Brix, when you also know the OG. You then use a calculator tool like (part Ii of) https://www.brewersfriend.com/refractometer-calculator/ The wort...

. Did first partial mash recipe (a super high gravity RIS), going with Brewfather figures for water, but then ended up having to boil more than twice as long as specified, to get correct batch volume. The LME was included in Fermentables, with use set to flameout. I normally do all grain...

Whirlpool eems feeble to me aa well. And, with the central drain, unless you have the HED you're probably wasting your time. I'm now trying stirring with a wine degasser drill paddle, to both give a good vortex and to oxygenate the wort. But to achieve the latter, paddle needs to be near...

The Brewfather partial mash, water calculation definitely seems incorrect, it doesn’t correct water volumes for any LME additions. Recipe: batch volume 20L; boil time 60min; 3kg LME added at flameout. Brewfather gave boil volume 26.38L. Equipment profile: boil off 4.5L/hour; trub/Chiller loss...

I've mostly given up on airlocks, and now normally use demijohn safety (pressure release) bungs instead. My fermenters have 4 inch screw lids, with gaskets, prefilled to take a demijohn (fermenter) bung. The plastic safety bungs doesn’t seal, the hole brilliantly, but it does with some hot melt...

If there's two elements, it might be that just one is clicking on-off. And just one on continuously isn't enough for boil. If there's separate mains leads to each one, try doing a reduced volume water boil test, with just one element connected at a time.

I'm in Highlands. Usually ferment in utility room, but it's too warm to ferment lager there. So did Budvar in garage (23L batch; Wyeast 2000 Budvar yeast; started 10-12-23), on 20W heated pad + inkbird controller with probe between pad and fermenter; covered with old 4.5 tog single duvet; with...

The earlier G4 false bottoms were made to be a tighter fit, an 'improvement' to resolve complaints about BZ 3.1.1 false bottom being too loose a fit. These had two lifting rings, so ring near edge could lift a tight bottom (at an angle) without bending it. I think (from videos) G4 also started...

For 'thousands' of years brewing was done without thermometers. Step mashing was a way to get repeatable temperatures, without having a thermometer. Thermometers were invented around 430 years ago, but the first accurate ones date from around 315 years ago, and electronic ones from WW2. It's...

Sounds convincing. Experiment, comparing full volume mash with a thick mash + sparge, would be interesting. Using same equipment; recipe; temps; and total water. EDIT: Brulosophy did a BATCH SPARGE VS. NO SPARGE IN A KÖLSCH comparison. Findings: batch sparge gave a slightly higher OG than the...

I'm doing the mashout step, more to reduce wort viscosity, rather than trying for more sugars. Also now seeing that total time in range, could be a much easier way to go: Now I'm using a Bluetooth probe thermometer, I'm seeing that the grainbed temperature typically lags 15 - 30 minutes behind...

Thanks, interesting to hear what's worked out in best in long term. If you ever brew with high % wheat or rye malts, do you change your process? Sweet spot - is figure the total grain weight? Is 20min 'doughing in', the time for grain bed rest without recirculation? Could 25L min, be say...

Good graph, interesting that extract falls off at the thicker end, but not at the thinner. Did Briggs say what mash time was used? Maybe a graph, of extract vs time for the different starches, is needed. G. Wheeler suggests the water range can be 1.5-3.5 L/kg, but 2 - 2.5L/kg is normal. I've...