Follow up - received the E61 pressure gauge, and found that the BII gauge reads exactly the same from the pre-infusion pressure to the full brew pressure, it tracked exactly. Good to know.
However, I have 11 bars of pressure at the top. I will drop it to the 9 that seem to be most recommended on this group. A general question - now that i am getting closer to dialed in with my current batch, I am getting a lot more crema. Do you folks count this when measuring volume/time, or is it more like the foam on a cold sudsy beer? (nice to see but wouldn't be happy with 2 inches of it) Still looking for the right temp setting to reduce slight bitters..... -- You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/brewtus?hl=en.
