If seeing they are dissolved gives you peace of mind, stick them on your stir plate while your strike water heats.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I would also expect that the second presentation would be a little smoother due to practice for some of the speakers.
My Saturday presentation features (at least) 5% less stammering.
The Saturday show was good.
One thing that has been annoying as I listen to the seminars is that a lot of the presenters have given temperatures in degrees Celsius without providing the corresponding temperature in Farenheit. Since this is the American Homebrewers Association, I think the majority of us use *F in our day-to-day processes. I know that I've missed some useful information listening to these talks simply because when a speaker mentions something like 70C for a mash temp I can't really relate it to anything. Providing the appropriate conversions would definitely help engage the audience a bit better.
I have used this. A few samples came with some kegging equipment I bought close to two years ago. It works well, but a simple caustic (NaOH) works as well and is much cheaper....A colleague just turned me on to this (http://www.desana-usa.com/desanamax.html). Did you try it? It's a persulfate cleaner. Looks good (but on the expensive side).
There is also a new chemical called Desana Max that I will be testing as soon as my lines need cleaning and it is a one-shot color-indicating chemical that is supposed to be the best yet, we'll see how that goes in real-world use.