A screen paired with a slight shortened dip tube works well.
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I switched from dextrose (expensive at the LHBS) to table salt and have not noticed any difference. Very happy with the changeDon't use salt!
If you read the original post it was about racking onto fermentable additions which is the only reason imo to rack to a secondaryThe op doesn't mention fermentables.
So basically your saying you can only make good beer by transferring with a closed system?I'm saying closed transfers are better and calling out some of the reasons why transfers can be an issue. I think Palmer has also changed his opinion in the 12 years since that version of how to brew came out.
Yep, it is important to find a popular pub with a solid publican.I don't want to get precariously off-topic but here's a loosely-related tangent: I was watching a show where the owner, operator or brewer of the Brain's Brewery in Cardiff, Wales was talking about the beer, kegging, etc. Since they use some sort of hand-pump to tap the beers, they're using air (right?) so kegs of beer in the UK that are served that way "are perishable. Much like someone would think of milk"... is what he said. He went on to say that the kegs only last for about 48 hours which sounds about right. Interesting.That is why you want to find a pub with decent turn over. Some cask beers are best at day two to three, then fall off quickly.