Swamp cooler. Carboy in a big bucket of water.,A t-shirt over the carboy to act as a wick, and a fan to blow on the t-shirt. Makes the water evaporate and can reduce the temperature by several degrees.
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I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with
tartarRemoulade sauce and a side of slaw.
Fixed it for ya.
But seriously, the only civilized way to eat an oyster is to shuck it and shoot it.
TabascoHorseradish is acceptable, but optional.
What the heck does an oyster stout taste like? I've been too scared to try.
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As for the "lard" recommendations, good luck finding good lard that isn't the white, tasteless crap sold everywhere. Diane Kennedy has a recipe for making your own.
I usually shake, then hit the wort with a little O2. More for a bigger beer, less for a smaller one. I'm not too scientific about it since I have no way to measure flow rate anyway.
My understanding of "a pint is a pound the world around" was that it was an American memory tool.
I always start with 500g of sugar and 500ml of H2O