Don't feel lonely. I have the original Fermzilla and I'm having the same problem. Since it won't fit in my fermenting freezer anyway, I'm not using it at the present time.

Ouch.

So, what was the KBS error? I like that stuff, but it's pretty expensive where I'm at.

AzBruin

I went the chest freezer/temp controller route. 7.5 cu ft chest freezer ~$170 at the BORG (Home Depot) and a cheap temp controller from Amazon. With the slightly larger freezer, I can fit 2 each 6.5 gallon fermenters (Northern Brewer Big Mouth Bubblers) at the same time. Also has a raised ledge...

Well, something nobody has mentioned is the crushing of your grain. Did you crush it yourself, or buy it pre-crushed? Most pre-crushed grain is a wee bit too coarse, to avoid stuck sparges. Coarser crush on the grain will give you lower OG, and is probably the #1 newbie mistake. A finer crush...

Nope, I'm not the OP. But yes, I stir and agitate.

Maybe Jimmy Dean would be better with hops?

I use an immersion chiller, paired with a swamp cooler pump in a sink full of ice water. Kind of low tech, but will cool a 5 gallon batch to pitching temp in about 15 minutes. To save on ice, I run with straight tap water at approx 95° until the wort gets to that temp, then add 1 bag of ice to...

I'd like to see something about adjusting brewing water. My tap water is probably close to toxic, so I use RO water. I am NOT a chemist, and everytime I dive into any of the books, I'm quickly overwhelmed with anions and cations and mols and reactions and whatnot. I am more interested in...

Yeah, I mentioned it to the guy at the LHBS, and he was surprised too. If you look closely at the package, it does say it's diastaticus.

Shoulda used S-05!

Chimay Grande Reserve Ale. All my homebrews are too green.

So now you've got me curious! (cuz I love blood oranges). Does the blood orange juice add any color, and when would be the best time to add it? I am working on a pale tripel, but I want just a tinge of pink in it, and all the specialty malts I've tried ruin the pale color. And how much would be...

Yup. Is somebody lost, or is it me? As far as determining if you have a diastaticus infection, if you bottle condition and follow your normal priming process, but end up with overly carbonated (gushers) when opening, that is a pretty good sign. Also if your beer is higher ABV and drier than...

SILLY YOU! Everybody knows donuts only go with imperial stout!

Founders KBS. It's 114° outside.