Of course, if the tank isn't completely empty when you bring it in, that may be a different story.
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you're pretty much adding a day to the yeast growth phase.Maybe not. By the time you add the second dose of wort the yeast will be rapidly multiplying. Additional growth won't take nearly as long. They'd be skipping the lag phase for the second dose.
By the way, do places that fill CO2 bottles generally also deal with propane? Most of the places I see for propane (gas stations, big box stores, grocery stores) all have the Blue Rhino setup and I'd like to see what other options I have.A compressed gas supply company might do both, but otherwise its probably one or the other. Look for places that sell propane for heating, they usually fill BBQ tanks too.
It would affect pressure which is the real concern with a tank. But still, 2lbs in a 5lb tank would be 60% headspace - overkill. I would think a 5lb tank is certified to hold 5lbs of CO2 and still have space for expansion, but I don't know the specifics of tank certification.I questioned the guy before and he gave me some BS about it may heat up and expand so they can't fill them to 5#s.Temperature change isn't going to affect weight/mass.
Care to elaborate on what the differences would be? I have no idea.I'm curious if this is better than substituting carafa for the roasted barley in the mash, since carafa is also supposed to reduce astrigency.
Better? Hard to say. I think it's different. Each has its place.
Everytime I mash in my orange cooler by beer fridge ends up empty. My net brewing efficiency is terrible!I'm considering a red rectangular cooler. What kind of efficiency reduction should I expect if I do this instead of blue?
I'd guess your efficiency would be about -238%. It would in effect make grain disappear.
Forgive my ignorance of the nuances of the 3 tier system, but does the distributor not purchase the beer from the brewery, then sell it to a retailer? So if the beer sits and goes out of date, one would assume that either the retailer or distributor would eat the cost (assuming they actually pull the product, which has not been my experience) instead of the brewer?Not sure about alcohol, but many distribution contracts for perishable products include clauses that say that if the product doesn't sell and goes out of date then the distributor doesn't have to pay for it. If not perishable, the distributor can often return the product later. That, and the brewery will often end up paying because they care the most about maintaining freshness.
I'm not saying I know one way or the other, just making assumptions
11 gallons of dopplebock on Saturday. The plan is to eis half of it at some point in the future.If there IS a Saturday...