Cool, just joking anyway. I pulled some dumb stunts in my early years too. Brewing while drinking before I had a clue for starters ! Wonder why that didn't work.
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Maybe OP thinks we are trying to sell him something? Just click on the link. It's instructions on how to batch sparge using a home made cooler. Faster, cheaper method than what you are going to find on More Beer. I mean, you can certainly spend the money and still batch sparge on whatever you buy. And maybe you just have some extra money you want to spend. I get that, I love to spend money sometimes too. But at least check it out.
No, OP doesn't think that! I'm just leery of using any plastic with hot liquids. Considering the cooler companies tell you not to, I'd rather go SS.
I agree with you.
Though we're still far from a consensus on the safety of plastics (with so many different formulations), I think there are very legitimate concerns to consider with regard to heating plastics that are not formulated/tested for those temps.
Even prior to any real-world usage or heating at all, studies have found that compounds released are absorbed into our bodies and can impact our endocrine systems. Some of these compounds mimic estrogen and there are still a lot of unknowns regarding how people are actually affected by these chemicals.
I don't know about the rest of you, but I'm not looking for any increase in the man-boobs department.
We can all debate the effect on the human body of these compounds, but what's need are more long-term studies. What is pretty established is that you're sucking down plastic when you consume liquids that come into contact, especially at warmer temps.
Easy taste test: pour some water out of a non-refillable water jug into a glass. Don't need much of a trained palate to taste the plastic.
okay, but I have never tasted plastic in either the wort coming out of my cooler or the beer I made with it. so i'm fine? also no man boobs. we suck down so much poison as a general rule in this society that I tend to let it go with plastic, at least food contact plastic.
I think you guys aren't pouring hard enough. I'm not a huge fan of excess fizz in my hoppy brews, but that carbonation does a world of good when it comes to releasing hop aroma. I just pour it extra hard to kick out the extra carbonation.
I think there are several ways to play with the flavor profile. I'd pick the method that best fits my overall goal. For example, if I would like more esters but also planned on harvesting and repitching, then I would adjust my pitching rate and fermentation temp to increase esters but still oxygenate so I end up with relatively healthy yeast. If I didn't plan to repitch I might oxygenate less or skip it and aerate instead. If I wanted reduced attenuation I agree with Jonathan and would up my mash temp, change grist, or go with a less attenuative yeast.
Bingo. First off, I wouldn't necessarily think of it as "purposefully stressing yeast" - to me that sounds like you are going so far to the extreme that the yeast is going to do all kinds of horrible things. But there are certainly several ways to adjust the initial conditions of the wort/yeast to get the results you're looking for. I wouldn't necessarily go out of my way to stress the yeast, but using lower pitching/nutrient/oxygenation rates are certainly all valid options available to the homebrewer. I do I think I'd choose to manipulate other factors first (mash temp & fermentation temp primarily).
I think homebrewing has come along so far because of the quality of the yeast that has become available, and because most good homebrewers place good fermentation practice as their top priority (and rightfully so). But I think that this has also led to some brewers falling under the impression that you absolutely have to pitch as much yeast as Mr Malty tells you to in all cases. I don't see that as the case. I think if you are managing all your other factors properly (aeration and temp control), then you can pitch at a lower rate in some styles and have excellent results. I'm not saying that 1 vial of yeast could work for 10 gallons of barleywine, but I like to pitch about 1/2-2/3 of what Mr Malty recommends when I'm brewing a hefe to get the flavor profile I'm looking for.
I'd love to get my hands on some breasts pale ale malt. ;-) Sorry couldn't resist....Could it be stale malt?I thought about that too. I got the base malt from my LHBS. They keep it in large plastic shipping tubs. Used breasts pale ale malt for the brews in question. It seemed OK but I must admit I don't know that I've ever smelled or tasted stale malt. It was indeed crunchy. I don't know how long it had been in the shop. Next week I'm going to brew the same recipe using Crisp pale ale malt that I ordered from rebel brewer. Curious to see if it makes a difference.
Rodents of unusual size? I don't think they exist...
I underpitch saison by 25-30% the recommended dose to get more of the flavors I like. I then hold the temp at 68° until there is a good amount of krausen.