4. If you're brewing on the lift gate of your pick up truck and find yourself standing in sticky liquid, check the valve on your kettle BEFORE you go looking for an engine/transmission/cooling system leak on your truck.
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I don't know anything about it, and there aren't any customer reviews, but I saw this on the NB website the other day. Cheap...dunno about quality.
I looked at that one also along with the Bayou KAB4 AND KAB6. After reading the reviews and getting an offer from Blichmann for a free Porter extract kit with the purchase of $125 or more, I decided to go with the Blichmann burner. A little over my budget but it should last me a good long time.
I use US-05 on my IIPA sometimes, I like the results. Well, I pitched and aerated and I took off for a few days and came back to see that the auto valve on glycol unit failed and left the valve open and had crashed the beer to 45 degrees. And the US-05, while albeit slowly, was steadily fermenting.
Got it ramped up and fermenting away nicely now but pretty amazed that it would ferment at those temps. The yeast was rehydrated (see, Tom ) in about 95 degree water and I'm not exactly sure how long the lag was, but it was fermenting 2 days later at 45 degrees after pitch.
I have purposely fermented US-05 at around 54 degrees with good results before. But shocked to see it chugging along this cold. I seen some lager yeasts that struggle under 48.
I wouldn't bother with a 1 L starter for two vials of yeast. Like Amanda said, with two vials you'll only be under-pitching by ~20% as long as they're fresh. I'd either make a starter from one vial or just pitch two.
You didn't mention what type of rye you are using. If it's malted or flaked, you don't have to worry about cooking it. If it's unmalted, you'll need to cook it until it stops thickening, then add it to the rest of your mash.
Hmm, sorry about that. I use raw (berries) Rye from the local Amish store. Do you remember aprox.
how long the cooking takes.