I only go manual with my GF G30 if something goes wrong (usually down to my phone). Usually I let the heating and pump run as per the programmed recipe profile and happy days ![Grinning face :grinning: 😀](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f600.png)
![Grinning face :grinning: 😀](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f600.png)
It's a wasted opportunity, why buy one if your not going to use its main feature? I don't think it's a coincidence that the top product in this market is made by a German company. Modified may not need it, but that doesn't make step mashing redundant.So..... Is it fair to say that most people use an all in one, just the same as BIAB with heating and pumping set manually? Is programming the steps not used or not reliable?
You might be on to something there in combination with the quality of the temp sensors used, sampling rate and how the PID input filters have been designed as well.I think it may be the difference in the controller.
The G30 (not sure about other grainfather models) has a PID controller which accurately controls the temperature and is designed to prevent against things like overshoot. It'll more gradually approach the target temperature in the final stages. During the mash, it will sit at a low percentage power to keep the temperature "just right" rather than waiting for it to drop, then coming in at full power.
Whereas I think (not checked) the other models just have a "turn element on 100% if it's under target temperature and off otherwise" which leads to overshoots.
It's probably why the GF is more expensive, but more accurate too
After reading this thread, it seems the "all AIOs are the same" is a fallacy.
I'm going to measure temps with a glass thermometer on my next brew, I have a feeling my G40 might be under-reporting temperatures leading to me mashing at a higher than intended temperature as a few of my beers have not finished as low as intended. Will report back if there are any significant findings... Personally, I'd rather be slightly under temp than over temp to maximise short chain sugars.
I'm going to measure temps with a glass thermometer on my next brew, I have a feeling my G40 might be under-reporting temperatures leading to me mashing at a higher than intended temperature as a few of my beers have not finished as low as intended. Will report back if there are any significant findings... Personally, I'd rather be slightly under temp than over temp to maximise short chain sugars.
I as said have a crude S40 and last brew when at the start of the mash I forgot to change the heater power to the low setting. The result was a displayed temp of 64C and a measured temperature of the wort exiting the recirculation arm at 72C !!I was recently involved with klarstein that was reporting 2°c low. After that I now think any new machine ought to be checked & calibrated.
Calibration is a good idea. I have a Thermapen which I use as the 'master' and calibrate all my digital probes I use for the brewfridge etc. against that. I recently got fed up of taking the Thermapen from the kitchen to the brewshed so bought a cheaper version from Amazon and was happy that they both read exactly the same temp (although the Thermapen gets there almost instantly). I'll check my RAPT thermometer against it.I was recently involved with klarstein that was reporting 2°c low. After that I now think any new machine ought to be checked & calibrated.
But how do you know that your thermapen is accurate???Calibration is a good idea. I have a Thermapen which I use as the 'master' and calibrate all my digital probes I use for the brewfridge etc. against that. I recently got fed up of taking the Thermapen from the kitchen to the brewshed so bought a cheaper version from Amazon and was happy that they both read exactly the same temp (although the Thermapen gets there almost instantly). I'll check my RAPT thermometer against it.
I have a certified thermometer from a local winery which agrees with my digital so I am confident of my conclusions. However you are right unless you have standardised instrument you are goosed.But how do you know that your thermapen is accurate???![]()
I dispute this. I don't think the temp control is flawed on the G30 at all.they are all flawed one way or another with temp control being the biggest issue.
I have a Klarstein and BZ and both were out and from what i read on here so are others, most are made in the same chinese factorys and have different branding. can't comment on GFI dispute this. I don't think the temp control is flawed on the G30 at all.
I dispute this. I don't think the temp control is flawed on the G30 at all.
But how do you know that your thermapen is accurate???![]()
I think poeple are misinterperting what is being said here. There is nothing wrong with the temperature sensor as such. What I am saying is that the dispalyed temperature and the measured temperature of recirculated wort are not always the same... the should be as that is the reason to reciculate and maintain mash temperature.I dispute this. I don't think the temp control is flawed on the G30 at all.
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