I like the recipe. It should turn out tasty. Good luck.
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I just unsealed a new 32oz bottle of Star San to replace the 32oz bottle I've used for about a year and a half. Something I noticed immediately is that solutions made from this bottle of Star San cloud over much more rapidly than those made from the previous.
From my previous bottle I was getting shelf life of about a week with a covered, mixed-up batch of SS (1oz to 5 gal water). But solutions made from this latest bottle cloud over within a day (even when in a covered container or spray bottle).
Since Star San's pH (and therefore microbe-killing power) can be roughly judged by the clarity of the solution, I'm forced to consider changing my sanitizer habits to include discarding fresh but hazy solution and mixing batches more frequently.
BTW, the labels look legit and product was purchased from a reputable retailer.
Anybody else out there seeing a change in recent batches of Star San? I'm pretty sure that my water didn't change that much over the course of a few weeks.
Batch sparging is not necessarily a panacea here. 8 of us used the same mill on Learn to Brew Day, and I think everyone using a Bazooka/kettle screen ended up with a stuck mash and we were all batch sparging.
It's primarily the crush, as even with a very slow run off speed, if you've got a ton of flour in there it's going to clog up that screen. When I use my own mill, which I have adjusted by trial and stuck sparge, I never have a problem...thankfully.
Anybody using a SS hose braid? I find those work much better than a Bazooka.
Well, here's one. Don't have a wort cooler.
I had a smaller pot before and I cut down a garbage can and set the pot in the can and ran cold water through the can while stirring the wort intermittently. Worked very well. But the new 15 gal pot won't fit.
Luckily, we got 6 inches of snow last night and it's about 28 degrees outside so I guess I'll just stack snow up around it and let it sit.
Yes, since you don't have a chiller...I'd let it cool (lid on) in the snow. Just keep packing snow around it from time to time. It should cool down in due time.
This process will make you want to buy a chiller of some sort.
Fermometer on that bucket reads 66F. I temped it with the thermocoupler- yep it was actually 57F! Seriously?!? How can a beer that has been fermenting for a week in a room with an ambient temp of 65F be at 57F?