I just keep a squirt bottle of Star San and hit the tap after pouring. It drains out into the drip tray and air dries clean.
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That sounds like a good idea. Remember that sugars in the cider will be completely fermentable, so you might want to mash a little higher.Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.Yes, I didn't mean in the mash. I think I would do the mash on the thick side and sparge with cider.
Not sure, but go into the online software and see if you can edit the description.
One final question - If I described the base as a "Porter with xxx fruit" in the first round does that description care over to the final round? Can I change it to a Brown Porter? Or leave well enough alone?
The flavor that would be caused by too long on the yeast cake would be brothy, meaty, soy sauce like flavors and I've personally never experienced them in homebrew. Not to say it can't happen but within reason it's unlikely to happen to you.I had it once in my own homebrew, but it was a beer that I neglected and sat in primary for over six months. Never in beers that were in primary for several weeks.