I have both race track and round keg lids and interchange the o rings freely.
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I filtered a couple of batches some years ago. It was a hassle.
If you're worried about starbright, clear beer, cold temperature and patience clears the beer just as well and tastes better (to me anyway).
But you should give it a spin and see if you have a different result than I did.
Lots of folks filter their brews and love the end results.
It just wasn't for me though.
2) Keep your water temperature below about 168 degrees F when steeping. Higher temps can extract tannins (astringent - like sucking a tea bag) from the grain husks.
Best of luck!
Your first all grain batch will also be a test of your mashing setup. This means you're working with unfamiliar equipment in addition to unfamiliar procedures. Lots of fun, but also lots of new ways to screw up.
Amylase enzymes denature fairly quickly; you have about 5 minutes to get your mash temperature down to where you want it.
Conversely, most brewers run off their wort too quickly - for maximum extract efficiency, you want a slow trickle of wort. This also helps combat hot-side aeration.
It might incentivize the AHA membership process if we could have a little badge or something identifying us as AHA members.
Has the hotel been announced yet?
I don't like to use Magnum to bitter an AIPA. Switch that out for some more of your mix, and I'd say you have a winner.
Well, that, and get rid of the 30 minute addition, and use it to dry hop.
Out of curiosity, why don't you like bittering an AIPA with magnum?
it's the thrill of the chase, the exactitude of the process, the place it takes us. If that's not there for you, there are many wonderful breweries where we live who will be more than happy to keep you in great beer for the rest of your live-long days.