The local Praxair doesn't charge for expired tanks. A friend in our club who does construction found a bunch of ancient 20lb tanks on the job that the owners didn't want. They swapped them out for no extra charge, no questions asked.
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Not sure whether you can see this: https://www.facebook.com/struise/videos/10207532345089194/
A short video of De Struise Brouwers mashing technique. Lots and lots of splashing. When I commented "I've been meaning to ask you some questions about HSA, but I think I now have all the answers ", head brewer Urbain replied "If you consider the malt water mixture going down the kettle wall as HSA, cool for me. That's probably the real and only cause our beers are so bad. Plus they don't age at all either. Stop losing my precious time with bulls*** ". To which I replied "ooh, I think I hit a nerve there". And Urbain: "Frank that was my sarcastic way to say you know better".
It makes you wonder about HSA when one of the top brewers of Belgium makes this kind of (tongue in cheek) statement.
"If it ain't broke don't fix it" I think aeration on the homebrew scale is pretty much a non-issue or is very much at the bottom of the list things that can really have an impact on your final product and for that reason, I am also out.
What if I want more phenols, not esters?
Sadly, I've only one grandfather left and he wouldn't do some well brewing in the kitchen... He's basically paraplegic from lifelong back issues and 3 back surgeries.I was thinking about a grandfather for indoor winter brewing. The price is right, but it has to be kitchen friendly.One of the guy's in our club has one and says it is kitchen ready. He only added a bucket water heater (plugged into a separate circuit) to help heat water faster.