I use un-waxed dental floss, right through the lid, no problem with leaks.
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Maybe this year we can arrange a more formal AHA Forum meetup at NHC and put faces to names.
I recirculate through my pump and plate chiller during the entire boil. At the end of the boil I use a 3-way valve to only recirculate using the pump and the kettle. This is my whirlpool. When that's done I run the wort through the plate chiller and into the fermenter.
I was thinking about reestablishing my inventory in BS as well. I have the same problem remembering to remove inventory after a brew session or not remembering if I have already done it.
The software should have something that tells you whether you have removed the items from inventory already or not. That would be very helpful. I "try" to move my completed brews to a separate folder and remove the items from inventory at the same time but I am rarely successful.
Sounds like Pro Brewer advice for the home brewer? If so - I'm in!
Billy Broas has a nice homebrewing blog: BillyBrew.com. He also writes for HomebrewAcademy.com. Both he and Denny are good candidates for picking brewers' brains.
Couldn't find much info via Google search... is it still in the works?
My kids will be out in full force walking the neighborhood. I'm tempted to have a keg at the front door to hand beer out to parents.I like this idea a lot! May just do that myself.
We add them right at the start of the cook. Cooking at a little lower temps keeps them from falling apart.We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.
How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.
What5 about something personal like a hand carved, engraved mash paddle or tap handle