Range hoods also usually have variable speed fans and some sort of task lighting built in. Maybe find one at a scratch-and-dent sale?
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The cheapest legal way to all-grain brewing involves an aluminum kettle, a cooler, and a low-cost propane stove.
1/ Temp control
2/ Tie - Proper yeast quantities/health
pH control, water profiles for AG brewing
Lots of things helped, but these things were huge, in terms of improving beer quality and consistency.
One thing I see is a need for backup gas canisters. I think its a 45 minute drive to the nearest place I can get them filled.
I use a very specific procedure of picking up the fermentor and moving it in an orbital fashion until the remaining beer has swirled up the yeast cake into the liquid, then I pour it into a sanatized half gallon mason jar.
Same here, except that I've had glass jars explode so I use a plastic container with a snap on lid.
I also have a 5 gallon rye bourbon barrel that will be empty.
Founders Harvest is grassy this year, but Mrs. R. liked it.
Arcadia Cannonball Gold was not grassy and we both liked it. Had it at the production brewery in Kalamazoo, and we tasted 3 versions, with wet hops from 3 small farms. The one from Hop Head Farms in Hickory Corners near Kalamazoo was the one we liked best.
The gravity ( according to my refractometer is) 1.005. That's down from an OG of 1.047.
I should use a hygrometer to check that number but that's below the expected FG of 1.009.
If I get two or three of the same refractometer readings over a few days can I assume that its done fermenting and proceed to cold crash?
Are the deep woods growlers single wall or vacuum insulated?