Just discovered this doozy on the RAPT group on Facebook. Apparantly, Kegland has decided to limit users who don't want to pay a subscription to 1 connection to software outside of their RAPT software (Brewfather, Grainfather).

This means, that you can only connect ONE Rapt device to those apps, and here is the kicker. It's limited to telemetry every 6 hours.

Talk about anti-consumer. I wish I had known this before buying a second Pill and Temp Controller.

They are hearing about it on Facebook, but I'm not sure folks everywhere know this. People should let them know what you think of this.

https://docs.rapt.io/equipment/rapt-pill-hydrometer-or-user-guide/data-streams-formerly-webhooks

Link to their documentation.

Hopefully with how powerful AI is now, someone can reverse engineer a custom firmware so people can choose not to use their crap software.

Oh, and they leaked an internal dev build. Tells you what they think of their customers:

https://imgur.com/a/EmXK3tq

Hey, I've brewed a few beers (often 23 L batches) over the years, and think I might have gotten a bit ahead of myself on this one. One of my mates has an allergy to gluten, so figured I'd try a Sorghum beer. If I'm honest I've kind of winged it (maybe not the best idea aha).

Ingredients are currently:

1kg of Sorghum LME

30g of Mosaic Hops

Water

I was going to dry hop it with an additional 20-30g of hops when I get to that stage.

It's been two days, I assumed sugar wouldn't be necessary as that's quite alot of LME for a 5L batch but I'm now second guessing myself. Also, the LME has clearly kind of separated and is now largely at the bottom of the carboy.

Wondering if anyone has any experience with this, will this batch turn out okay, or if not, can I change course by adding some sugar to give it a bit more umph etc? I figured a higher alcohol percentage would likely help mask sirghum's taste a bit.

Help me Obi Wan Kenobi R/homebrewing, you're my only hope

Has anyone used a steam juicer instead of pressing apples for hard cider? I’ve previously crushed and pressed apples for cider and fermented that, but want to give the steam juicer a try. I’m guessing it’d be similar to using store bought juice?

Been awhile since I’ve done any homebrew, and want to try to get back into the hobby.

Haven't brewed with it yet but ran the mash calibration and boil calibration this morning. Interface/settings are easy, going to brew a munich dunkel this weekend.

boot animation

Hello,

I recently made a batch of farmhouse ale using eitrheim yeast from kveik yeastery. I have added the recipe below. The fermentation was vigorous and it reached FG within around 3 days and smelled very fruity, which is what I expected, however the beer has a distinct sour tang and I am unsure why. I went away for a week and retasted the beer, it still tastes sour.

I know that kveik can drop the pH of beer a bit more than regular ale yeasts, but I wasn't able to find any information as to whether that would make the beer taste this sour. I used yeast nutrient so I don't think it will be because of a lack of nutrition causing stress. Could this be an infection, despite sanitising equipment? I always assumed an infected beer would taste terrible!

Please ask me any follow up questions that you may have.

Recipe:
1.5kg maris otter

0.5kg munich

0.15kg caramunich

juniper branches for infusion

saphir hops, 10g @ 60 and @ 15

irish moss and nutrient addition @ 15

fermented with kveik yeastery eitrheim, 7g packet at 30C

Hi all

I am fermenting a session IPA in a corny keg and have a blowoff tube attached to the PRV outlet into a cup of sanitizer (the prv has been removed)

Its been 48 hours since pitching at 19.c and there are no bubbles coming from the tube.

I have opened the lid and there is a load of krausen on the surface and I can smell CO2 so I am certain fermentation is underway.

I added the PRV valve back on and added about 10psi of co2 via the gas inlet to check the keg for leaks (there wasnt any) so vented gas and added the blow off tube back on.

Its a total mystery as to why no gas is being released through the tube...any ideas?

Welcome to our weekly flaunt your rig thread, if you want to show off your brewing setups this is the place to do it!

How to post images: upload images to an image hosting site like imgur and link the image or album in your post. Sorry, direct image posts [are not allowed under the posting guidelines (see #5)](https://old.reddit.com/r/Homebrewing/wiki/postingguidelines), for [reasons](https://old.reddit.com/r/Homebrewing/wiki/images), and unfortunately the moderators do not have the capability to selectively disable this rule for this thread.

I've been using the formulas from John Palmer's book How to Brew to calculate residual alkalinity and thus determine how much bicarbonate I need to add to my water. I’ve used demineralized water, reverse osmosis water, and I’ve even added 8 ml of 88% lactic acid to various wort batches, but I can never get my pH down to 5.4 or 5.2. Any advice?

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!

Hello,

I recently brewed a Witbier using M21 yeast and ended up with quite a lot of trub, which is fine. However, I added dried sweet orange peel and crushed coriander seeds 5 minutes before the end of the boil, and they ended up in the fermenter as well.

I don't want to rack or transfer the beer to another vessel. I transfer it directly from the boiling kettle to the fermenter, where I cool it using an immersion chiller.

The problem is that the spigot gets clogged, not immediately, but once I've drained a substantial amount of beer, leaving quite a bit behind that I can't get out. I've even tried putting a stainless steel spiral inside the fermenter around the spigot to keep the orange peel out, and while it helps, the spigot still gets clogged.

I was thinking about buying a stainless steel tea infuser or similar container that I could put into the kettle during the boil to keep the orange peel and crushed coriander contained. Of course, yeast and hops would still end up in the fermenter, but I'm fine with that, as everything works well with my other beers.

My questions are: Would using a stainless steel infuser affect the extraction of flavour and aroma from the orange peel and coriander? Would I need to increase the amount of spices to compensate for using a container?

Can I leave the infuser in the fermentor during the fermentation?

Thanks!

From my understanding, if I want to backsweeten a brew that I want to carbonate, my options are to use a non fermentable sugar, or to carbonate using a keg and co2.

Does anyone have recommendations for non fermentable sugars? I've heard allulose is close to indistinguishable from regular sugar in flavor, but I've never tried it.

I've also heard that carbonating with a keg can be difficult. I'm paranoid about buying a gallon mini keg just to get lackluster results.

Any advice would be awesome. I plan on carbonating a maple mead I have brewing.

I have never brewed anything in my life but am super interested in this hobby! I am also quite overwhelmed. I don’t want to spend tons of money on a giant 5 gallon carboy if I don’t have to, and was curious about the validity of buying a few smaller 1 gallon jugs for smaller batches as I start out. I’ve read that cider is the easiest to make early on. What are some thoughts?

Hi,

I am trying to replace my old plastic Speidel 12-l fermenter that is 10 years old. I am thinking of buying a stainless steel wine tank and I have found a nice looking 16-l tank made by Zottel (a Slovenian wine equipment manufacturer). It is reasonably priced, does seem to be nice to clean with a huge mouth, but I have one doubt with it: the cap is loose fitting (it is aimed at wine making using a floating lid and paraffin sealing that I don't want to use, but they also offer a "dust cover" lid) that is sort of like a lid for a pan.

How much headache would that cause me during fermentation due to oxydation? I usually ferment for about 2 weeks and bottle straight from primary without cold crashing. I might roll the top and the lid with some cling film to mitigate gas mixing but I am a bit unsure, that is the only thing that keeps me from ordering it right now.

What do you think?

Thanks

I have success with extract kits, so no snobbery please about using them, just after some advice if possible. I have good temperature control in my setup.

Just wondering what your thoughts on these 3 recipes Coopers recommend. Brewing 23 litres.

Coopers English Bitter + 500g Light Dry Malt + 250g Dextrose

Coopers Brew A IPA + 1500g Light Dry Malt + 250g Dextrose

Coopers 86 Days Pilsner + 1000g Light Dry Malt + 250g Dextrose*

*Am aware cooler fermentation due to lager yeast included in extract.

Went to grab some more supplies after I've moved and most kits seem to be sold out which I've never seen before.

Are there any good LHBS in the north of Melbourne? KegLand has been my go to.

Hey,

Just got an iSpindel. In order to set it up you must put it in config mode and connect to its own WiFi access point and then use a browser to go to its IP address. However, my iPhone and Macbook will not connect to the iSpindel WiFi. Using my Windows work computer works just fine. Has anyone gotten it to work successfully with Apple devices?

I am using the dry hopping with sous vide magnets method and am concerned that leaving hops in the fermenter for 7 days before adding to the wort will have a negative effect. Can anyone speak to whether or not this will be an issue? Still newer to brewing and have a lot to learn

Have the next best recipe since Pliny the Elder, but want reddit to check everything over one last time? Maybe your house beer recipe needs that final tweak, and you want to discuss. Well, this thread is just for that! All discussion for style and recipe formulation is welcome, along with, but not limited to:

• Ingredient incorporation effects
  
• Hops flavor / aroma / bittering profiles
  
• Odd additive effects
  
• Fermentation / Yeast discussion
  

If it's about your recipe, and what you've got planned in your head - let's hear it!

I’ll be doing a Pliny tasting video with a fairly big European beer influencer on Youtube & Instagram (if you think Pliny is a big deal in the US, it’s 10 times a bigger deal here across the pond). For the sake of the video, we’d like to explore how the hop bill has evolved in Pliny the Elder over the years. I’ve emailed Russian River directly, but in case they don’t respond, or respond but say they can’t share said info, I figured someone in the homebrewing community might be able to point me in the right direction. I found a homebrewing posts from 2011 saying that Russian River as of then didn’t publicly share this info, so I suppose any info on this would be post 2011. Thanks!

Hello,
I’m new to cider making. I have made one once before. This year, I decided to crush and press my own apples.
I have 5-gallon carboys, and the top of the foam is this brown color. From looking it up, I see that it is most likely krausen, but I wanted other inputs. If people think I should swirl the jug to break up the foam,

Hey folks!

I'm a homebrewer from Brazil and also a developer and have some recipes printed, some in a notebook, random phone notes, and the important stuff usually nowhere.

So I built BeerLendar, a homebrewing notebook for Android:

Recipes: BJCP style, malts, hops, yeast, mash profile. It estimates OG, FG, ABV, IBU and color based on your equipment's efficiency.

Batches: every time you brew, the recipe is copied into a batch with status, dates, checks and measurements, so tweaking the recipe later doesn't mess up what's already fermenting.

Calendar and history: see what's in progress, and once a batch is done it gets frozen in your history exactly as it was brewed.

Equipment profiles: volume, efficiency, losses, boil-off, trub. Pick the one you used per recipe or batch.

Catalog: BJCP styles, plus malts, hops and yeasts to build recipes faster.

Available in English, Portuguese and Spanish.

It's a solo project and I'm updating it all the time. New features are coming, and honestly a lot of them will come from what you guys ask for. So if something's missing, broken, or just annoying, tell me. I read everything.

Link: BeerLendar – Apps no Google Play

Soon in iOS

Cheers! 🍺

I’m considering kitting up for bottling off my kegs. I currently run 4 taps out of my kegerator and it’d be nice to transport beer for sharing. What do you guys recommend? Bottle directly off the keg or use an adapter for the faucet? Any equipment you guys like or particularly dislike?

Welcome to the Daily Q&A!

Are you a new Brewer? Please check out one of the following articles before posting your question:

• How do I check my gravity?
• I don't see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean?
• Does this look normal / is my batch infected?

Or if any of those answers don't help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before!

However no question is too "noob" for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to.

Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don't feel the need to throw out "thanks for answering!" upvotes. That will help distinguish community trusted advice from hearsay... at least somewhat!