Ditto. In when the bag comes out, which is generally around 170F but not critical.

Tilt Pi and Tilt Pi. That might be the easiest implementation to get running, and for me the most useful. I still haven't gotten brewpi to work

Heat, pH, time, and sugar content are all variables of Maillard reactions that darken wort. There's no simple calculation for it. In general, it's not much worth worrying about unless you are trying for an extremely light beer, or in the amber-red-brown range where a small change can be...

Dilution is a problem with starters on small batches. Instead, you can pitch into half or 2/3 of the wort and add the rest when it krausens. The raw wort can store in a mason jar in the meantime.

+1 for 4 vol's. Swing tops are able to release pressure if it gets too high. You may also be dealing with undermodified Belgian malt that's expecting one or two protein rests. Do you have any analysis on it? Your 90 min mash shouldn't have an effect. At 65C the peptidase is denatured and...

What pH meter are you using, how old is the probe, when was it last calibrated, what temp was it calibrated at, what temp are you testing at, and how long are you allowing the readings to stabilize? Long question, point being inexpensive pH meters can easily produce inaccurate readings.

Aluminum is reactive, and I have always avoided it where possible, as with copper (and plastic). https://www.thekitchn.com/food-science-explaining-reacti-73723 The effects are worst at pH <4.7 such as a kettle sour, or when using StarSan. Also issues at high pH with Alkaline wash and PBW. In...

You'll need something near the fermenter monitoring the tilt to send updates to BF. The app can do this. You have to copy the link from your brew session from under the BF fermentation tab to the cloud settings URL on the app. Tilt seems to support phone apps more than anything else, which is...

They will only be the same if you pour everything in and have the profile set correctly. Otherwise target:fermenter is end kettle minus the various losses of wort typically left behind or absorbed.

Acid malt is a vehicle for adding lactic acid. The suggestions to use packaged lactic are more direct. Takes up less space and lower weight for storage and shipping. Doesn't absorb wort and is better protected against moisture for shelf life. More precise measurement for pH control.

I was recently reading up on it here http://scottjanish.com/how-to-prevent-dms-in-beer/ It cites this study done with 15 gal batches, eliminating commercial scale bias. https://onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.1979.tb06825.x

The temperature compensation in BF is useful there, if the volume graduations are calibrated to a known temperature. There are still measurement problems when there's a coil in the wort. I'd like to see that variable in the equipment profile. Otherwise you need a second set of marks for...

I made an assumption about Extract CG, but it has to be around 78%. Multiply by 46 to get PPG. Friability is a touch low for a 3° Pale, but okay.

Closed fermentations are correlated with high DMS so I'd be wary of that

Kolsch yeast ferments very well at cooler temps, and I frequently use it in place of lager yeast where I can't actually use a lager yeast.

Kettle dead space, misc losses, and hops absorption should all be 0 if you pour everything in. If you remove a hops bag, absorption should have a number - and bag absorption can go in misc. if its measurable. You should also have accurate numbers for grain absorption, boiloff rates, and...

Bentley isn't on there but your PPG should be 36-37. 42 is not a good default placeholder. You don't see extract % at 90 on a coarse grind.

I'll keep using the Mash & Boil as a tun for its inner basket and bottom temp readout. The M&B basket isn't the problem. The grain I've been using contains a lot of rootlets and endosperm that clog up the mesh bag I use in the basket. I'm going to try a different local malter.

Brew Hardware had a good recommendation to run flow control on the RIMS inlet, not the outlet, and not to use a mash ball or anything that might clog and prevent pressure relief in a boil situation. I already know this is an issue with the grains I use and the crush I run. It can drain very...

I changed to Liberty as my favorite for continental styles