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As far as building systems (as opposed to refrigeration) it's pretty common to have a system that uses cool outside air to modulate interior temps and minimize A/C in the "shoulder" months when seasons are changing. You can also use a heat exchanger to recover heat from exhaust air to pre-heat intake and reduce heating costs.I lived in an old house in Cincinnati years ago that had a galvanized box built into the kitchen wall under the window where you could keep food cold in the winter months. It was basically a box hanging outside the house with sliding door access from inside. Perhaps you guys in cold climates could include one of these in your remodeling plans.
Not so common in residential (single family) uses. At least in my experience.
In the bigger picture, trying to do this for a household refrigerator would require automation, duct work, etc. that would probably make it not cost effective. Today's energy star appliances are pretty efficient.
I do like to use outside cold air to cool soups, chili, or whatever needs to go into the fridge. I would worry about leaving those outside overnight what with the squirrels and racoons. I'm not sure how active possum are in the winter, but we've got too many of those, too.
That's what google said, too.That's the way I heard it originally too, but your comment still made me think of it.By the way, what is this "dish washer" you guys are referring too?"Oh, she got fired too"
I thought that was pickle slicer
By the way, what is this "dish washer" you guys are referring too?"Oh, she got fired too"
I still like the play on words.
I agree that I would not want my kids to turn out like a Kardashian, but is it ok I don't want them to turn out like a bunch of long bearded rednecks either? I'm pretty sure there's a vast middle ground.
We use these finish powerball tabs: http://www.amazon.com/Finish-Powerball-Dishwasher-Detergent-60-Count/dp/B002ODE412
If you are using the same glass on the second pour, then anything lacing remaining on the side of the glass will cause more head then if the glass were clean.
This would mean that your mash rested longer at sacc rest temps, which would have promoted more attenuative wort, I think.Also before I did mashouts my fg would come in lower than the calculators.Denny, with your contacts at SN do they do a mashout of any type? May just be a difference in process.
IIRC, I think they do. But I doubt that explains things. I can ask them, but it will be a while since we're into Thanksgiving now.
How do you know your thermometers are accurate?
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You could always use foam control as well.
I have never added foam control to a stirred starter because I don't think it would work. Foam control works be sitting on the surface. If the starter is constantly spinning it can't do its thing. I could be wrong
erockph - maybe yeast? i find one of our locals, Jai Alai IPA a little sweet as well, but they use WL002 from what i've been told, which maybe explains it.