I'm going to update my lesson to "rice hulls go through 3/32" perforated false bottoms", after reclogging while stirring the sparge, and after i'm finished today its a Denny braid from now on.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
rjharper - I'm considering shop vac-ing my mash tun in my new brewery - but I am curious how do you keep the shop vac clean? do you suck up warm water after the mash? do you put a bag in the canister to capture the spent grain and then just dispose of the bag?
How do you remove the stainless tubes from the kegs for clean up and grain disposal? From a distance it looks like they are permanently attached.
Why would you ferment over 70*
Don't do that.