Yeah, I was wondering if you could just push that ball valve down and squirm a tube through enough to rack the beer in?
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I hear you Joe, just took me a year's worth of usage to realize this was the way to handle it.
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If it only took you a year, your a faster learner than I am.
Occasionally I get a slight drip from where the water hose connects to the wort chiller, and we were trying to place the paper towel in such way as to prevent drippage. That's another question I need to ask. How to create a secure, drip free connection?As others have said - you'll be fine. I doubt paper towels are teaming with beer spoilage microbes right off the roll. In fact I'd bet they are pretty clean. Maybe if you had been cleaning up grain dust with it, you could possible have a problem....
That's what I was thinking: what was the towel used for prior to contact? If just off the roll - no issue. If used to wipe your hands after sneezing - maybe an issue.
I mash my grains in a 5 gallon paint strainer bag. Works great. I have a strainer that fits over the top of my kettle so I can put the bag in the strainer and let it drain and/or rinse it/sparge it.
For conversion from grain to extract of vice versa, a good rule of thumb is 1 lb of grain = 2/3 lb DME or 3/4 lb LME.
In reviewing this thread, thougyt I would reemphasize that you need to mash munich malt. it should self convert though. Brewers make 100% munich beers afterall. So this can be your step into all grain by mashing your munich. If youre interested we can help you with that.
I agree that 1/2 carafa seems like a lot. Why not use the 1/3# chocolate that is called for in the clone recipe below? This gets you closer as far as the extract is concerned.
(5 gallons/19 L, extract with grains)
OG = 1.073 FG = 1.021
IBU = 22 SRM = 30 ABV = 6.7%
2.75 lbs. (1.25 kg) Laaglander Light dried malt extract
5.33 lbs. (2.42 kg) Weyermann Bavarian Dunkel liquid malt extract (late addition)
1.33 lbs. (0.6 kg) Munich malt (10 °L)
1.33 lbs. (0.6 kg) Munich malt (20 °L)
0.33 lbs. (0.15 kg) chocolate malt
6 AAU Hallertau hops (60 mins) (1.5 oz./42 g of 4% alpha acids)
1 tsp Irish moss
Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Octoberfest/Märzen) yeast (4 qt./4 L yeast starter)
0.75 cups corn sugar (for priming)
Good idea. Actually 11 lbs of liquid munich malt extract should get you about 1.070 in 5.5 gallons final volume. You could steep 4 oz of milled carafa in one of those gallons to get your color up. It sounds too easy but I think youd be surprized. If you are worried about all that extract not attenuating out maybe go with 9 lbs munich LME and a pound and a half of good old fashioned sugar. I might round the hops up to 2 oz just to be safe too.