I've never had that problem, but if I did I'd contact the seller and ask for a replacement and/or a refund.
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I've been using a CFC for the past 6 or 7 years, but this year I pulled out the old immersion chiller and run them in tandem. The CFC sits in an ice bath in an old Gott cooler, and the wort is pumped through the CFC back into the kettle so it whirlpools around the immersion chiller. The cooling water comes in the CFC and then through the IC.
I got 10 gallons from boiling to 60F in 10 minutes last weekend as opposed to 30 minutes to get to 75F with the CFC alone.
And can you believe I sometimes have trouble finding an empty keg to put beer in??
I also have three 15.5 cu. ft. temp controlled chest freezers, but that is another story.
Now you're just showing off!
Italian again last night.
Chicken Marsala. We call this American style Marsala cause it is different from the traditional way it was made in the old country.
One of the wife's favs.
Had a pizza party Saturday night. I did 7 pies and a stromboli in less than an hour. They were eating them faster than I could turn them out.
I put the pellets in one of those small hop bags. Seems to work really well. I wouldn't recommend tossing them in there without some sort of containment.
I just put the pellets in the fermenter and rack the beer onto them. After a week or 2, they drop out, making it easy to bottle or keg the beer.
Weaz...man that is quite honestly the funniest bunch of musicians dressed up as mummies in a studio I have ever seen.
This statement leads me to believe that it is not the ONLY bunch of musicians dressed up in a studio you have ever seen.
The general consensus has been to take a gallon of first runnings, reduce it to a quart and add it back to the boil.I did a 10 gallon batch and turned 2 gallons of first runnings into a little less than a quart, it had the consistency of LME.