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Now all you need is some kind of agitation to keep the pre-chiller ice water moving!NICE! So is that two cold water lines, or do you run everything through both?water comes out of hose thru the pre chiller in the bucket out of the prechiller into the counterflow chiller then out. the waste water is sent to a 1500 gallon tank which supplies water to my jalapeno and habanero garden
hmmm, pictures didnt upload, second tryOk, not to be picky, but if the wort-out is at the thermometer, shouldn't the output of the pre-chiller be going to the CFC fitting on the bottom, nearest the wort-out?
Blue cooler?There would be a difference to the yeast, but I am not sure it makes enough of a difference to worry about. I wouldn't go above 1.040 though, I think it is just a waste of DME. I make my starters with ~10% DME and 100% water, which should have SG around 1.037. I should probably cut back to 8% DME.wait that's 110% Tom, how do you manage that?
My experience YMMV.Use Carafa II or Blackprinz or Midnight Wheat instead of Chocolate malt. Chocolate malt is going to give you brown, not red.
1 oz of Chocolate? No, chocolate is pretty red at extremely low quantities.