Condensation shouldn’t be an issue as long as you’re not cooling below the current dew point.

However, after experiencing one of these underfloor cooling systems once, I can say that the biggest issue is that cold air tends to be heavier and thus stay down. So in order to cool the entire room, not just the layer of air right above the floor, you need something to move the air, which is probably why they’re providing fans. Either that or you can just lie on the floor all the time…

Floor heating works because warm air rises. I never understood why ‘floor’ cooling wasn’t piped through the ceiling, instead. There are probably some engineering or heat transfer issues there, though.

Nah. I’m sure they’ll go straight for the 8-day work week. Gotta think outside the box here taps head

picked up No Man’s Sky the other week at 50% off and really enjoying it

mmm, this seems painfully accurate

still, I wonder how many spouses of homebrewers actually participate in the activity but are not identified within the survey

heh, I can also hear myself blink sometimes in a quiet room. my thyroid tests are inconclusive though.

have you considered getting your thyroid checked? anecdotal evidence, a former colleague mentioned they had thyroid issues (on the hyper side) and could hear their pulse in their head before solving it. somehow that bit of info stuck with me

Ah, yes. My mistake, did not read the entire wikipedia article there for sardonic grin.

Huh. I was thinking Aconitum species when they mentioned carrots.

Sardonic grin just mentions strychnine poisoning, which comes from a tree.

I think they may be using mastodon and that’s how you post in a lemmy community via mastodon, using the @ tags.

The software calculated efficiency for the Braumeister is spot on for me if just using it like set it and forget it, so about 65%. I can up that with stopping the pump during mashing, opening the thing and stirring the mash about once every 30 minutes in my 90 min mash. Also by milling the malt a bit finer. But too fine, and I get a stuck mash. With this, I managed around 75, or how much the software sets as standard for pot and cooler method, so I’m happy with that.

I also start the brew with 23ish liters of strike water, dump 6 kg of malt in there and sparge with 5-6 liters at 80C. Boil 1 hr and end up with 18-19 liters in the fermenter with the rest full of trub in the Braumeister (2-3 liters maybe?) I never measured how much is left and I can sparge with 4 or 6L. I just eyeball it according to how much wort is in when I lift the malt pipe.

In your case, I’d say maybe the mash did not go very well.

I wouldn’t be too worried about the body. It could be that your fermentation just stopped a bit higher because all that’s left is longer sugars, unfermentable, but good for the body. One way to find out…