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Old thread but I had the same problem and wanted to post my findings. The E2 code does indeed relate to the Evaporator sensor in the below image: The first line of technical support from the Beverage Factory is to unplug the sensor and plug it back in. In my case as soon as I unplugged the...

Made an Oktoberfest with it, pitched at 90, fermented at 70 degrees ambient temp, finished in about 4 days. Taste at kegging was very clean, cleaner than beers I've made with Oslo. Quite dry and crisp with some hints of sulphur in the fermentor. Harvested it and excited to make some...

I used Servomyces in mine to no avail, which nutrients are people typically using?

I also got a bad plastic flavor/aroma off of it. Followed my normal brewing practices, adjusted pH etc. Beer was 50/50 Pilsner and 2 Row, noble hops, fermented at 93. Finished at 1.000 in 3 days. I thought maybe it was somehow chlorophenol, but I haven't really trained on that flavor/aroma...

I'm also curious about this as I pick up S-04's characteristic tartness in any NEIPA I brew with it as the single strain, yet do not get it in Treehouse beers (granted my final pH is a little lower than theirs, despite heavy dry hopping). Are people finding that blending yeast tempers that...

I have only read about half of the thread and know this was quickly mentioned at some point, but have people experimented with use of yeast nutrients? Specifically something like White Labs Servomyces, which is discussed by Scott Janish in relation to esters here: I've always thought it...