Glad you enjoyed it, Tom!
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I must be special, I've had mine for about 3 weeks now.
Denny, can you just ask Jess and clear it up?
I would suggest keeping the temperature under 170 F for the same reason. Do not boil for sure!
Wouldn't think you'd need to do anything. Just rack the new batch into the fermenter right on top of the cake.
Time to finish what they started last year. Serving homebrew at the Saturday tailgate. Gonna be some rowdy fools Saturday night making sure those idiot Boston fans feel loved....
This will be my third year of season tix. Directly behind homeplate, first row of the upperdeck. Best seats in the house if you ask me. Beer stand with Shiner and a BBQ stand just outside my section.
Takes a hell of a man to fess up like you did. Knuckles to you for that, my brother.
Don't work too hard!
He missed his gravity and got 1.071 instead of the 1.086 he was going for, so I would expect it to be lower.
I thought the goal was to get a vortex started, not a top to bottom one, but one that is at least an inch deep or so. Does a much lower rate of mixing create enough turnover to really boost the oxygen transfer to the starter wort?