Why not drain the mash tun into the kettle while it's already on the burner? By the time I finish sparging (for a 5 gallon batch) the wort in the kettle is already at around 180°F.
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Bell's is pretty tasty as well (though from the samples I have had, its overrated - maybe its better closer to the source).
Has anyone tried the Sierra Nevada Torpedo yet using 2-row with Magnum, Crystal and Citra hops?
So the you can get more O2 in cooler wort using "air" is because the air is denser containing more molecules in a given space, correct?
What you are thinking of is the increased hop extraction and thus increased bitterness of beers brewed with a high mash and subsequently high wort boil pH. That is not considered in any spreadsheet I have seen. Ideally the wort pH should be reflected in the IBU estimations that we are using but none of the authors that provided an IBU estimation formula considered wort boil pH.
I think you have to do it with a plugin or addon. I can't find any info about how to disable them.
It was concluded that pumping compressed air through a stone is not an efficient way to provide adequate levels of DO.
Is it a bug or a limitation of the iPhone API?
I'm suprised the iPhone doesn't have the bar-code reader....I like my iPhone but the limitations and excuses from apple and their fans are really annoying.
I heard about oiling the pump but it is not obvious where. (May be I just did not spent enough time on it)