« on: April 23, 2017, 05:52:58 PM »
Sounds good, thanks!
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Since my expected PH is 5.39 and the Rahr 2 row might lower that to perhaps 5.36 should I buffer with a tiny bit of chalk or some dark malt like Carafa III, or just leave alone?While a mash pH of 5.2 does make many styles crisp, I haven't found that a pH that low is ideal for pale ales and IPA with their hoppiness and bittering. I find that bumping the pH up to around 5.4 works better for me in those styles.
I agree with that.
I'd be inclined to acidify mash and boil to 5.2, or very close to that. It will help with crispness.
Although I've never tried it, I'd imagine you could put the faucet adapter on a shower arm, it should fit. But I've also seen people use a pond pump and a container with ice water (like half of a blue barrel or something). Post a pic of your new faucet, maybe it can be used.This is what it looks like. https://www.deltafaucet.com/kitchen/product/9678T-DST
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If you know that the barrel was just emptied a week ago, thats a very fresh barrel. I've used 3 different small barrels, and suggest your friend just keep it sealed up and cool until his beer is ready to go in. I wouldn't put anything in it...water, sanitizer, whiskey, nothing. Also why they would wait 3 weeks after brewing to fill the barrel? I'd just wait until the most active fermentation is over one week or so, and fill that puppy up.
Depends in part upon how recent the barrel was dumped. The longer it goes the more likely it needs to be rehydrated to seal water-tight.About 1 week ago, likely can't brew a stout for another week, then probably 3 weeks of aging minimum before a fill. Thoughts?