« on: December 12, 2013, 02:24:03 PM »
Bottles, everything was cold. Like 35+F. I am using about 6' of hose. How do you bottle 3+ volumes without getting a bunch of foam in the line? I MUST be doing something wrong.
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The reason I stopped using them is because they absorb aromas and flavors (especially if you do a fruit/spice mead/wine)So you'd throw out a plastic fermenter if you used it for Fruit/mead/wine, but not for, lagers, pale ales or bitters? Could a bottle cap used for a blonde, really have an effect on something like an IPA? I mean, I reuse yeast sometimes but only when the batch i an stepping up to would be of the same or stronger type. couldnt the same rule apply with caps?
...I guess I don't know where brewers come up with these rules of thumb if experience dictates no problems, i.e., we tend to make things WAY more complicated than they need to be. Me? I try to simplify. To each their own.Simple is way better. I thought it would be easy enough to start with RO, and simply add the chems/mineral salts to produce a Pilsen-like water but I guess not. Does the water in Pilsen change that much? When you get answers that contain phrases like "I like to add bkhuifh for taste", or "table salt a consideration" it just clouds my thoughts.