If you want to taste what MO tastes like, find some Low Color MO. Only about 2L, and not biscuity. Have had some summer ales in London made with that, and there is a good malt flavor.
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Before I had a tiered stand, I would drain my mash tun into buckets and pour them into the kettle to break it into smaller volumes.i know some that do that. I am a little more lazy.
Nothing with 80 lbs of liquid is easy or safe to move when full. The better solution is to make changes so you don't have to move it.With boiling hot liquid, more so.
That's probably the problem - hops in the keg. It still comes out, should I do anything about it or just leave it for this batch?If the flow stops completely, you can disconnect the tap, and the pressure. Vent the keg with the Pressure Relief Valve. Use a wrench and pull off the out post. Pull the dip tube and clear it. Inspect the poppet, and you may have to remove from the post to clear out the hops. Sanitize, and reassemble. Put the pressure on, and purge the keg a few times with the PRV. Drop the pressure to 10 PSI, attach the tap line and see if it flows. You might want to clean your tap too.
Here's a thread with a good recipe from Jeff.thanks for the shout out, Jeff!
I make one using almost all Maris Otter with some black malt for color and about 10% sugar to dry it out. Styrian Goldings work well and the yeast Jeff uses is spot on for a Bitter.
Sounds like somebody's gonna be in trouble for filling it.
I'm coming in here behind the ball, but here is my take on it:Thank you for posting that.
I've been homebrewing for 3 years, and have been rather successful at it. Numerous gold medals, a silver, and more HMs than I could count. I've had the "Your beer is great! When do you open your brewery?" question many times. So I contacted a few wealthy friends about the idea, and one of them was very enthusiastic about it. Well, until it came time to actually put down some money for it, then he was strangely absent. Needless to say, I was pretty discouraged. I had spent a LOT of time, researching, meeting with other brewers, talking to city officials, etc...
So I decided to stick with just homebrewing.
But I never gave up my belief in, and desire for, becoming a pro brewer.
I was lucky enough to meet with a local pro brewer through my club, and he mentioned that they needed an assistant. Who do you think was jumping up and down, shouting "Me! Me! Me!"? He then contacted me, after talking to several of the officers of the club, and offered me the job. It was a tough decision, to step away from a decent paying job, and start at the bottom in a new profession. But I did it, and have been the happiest I've ever been.
It is a lot of time spent cleaning. And cleaning. And cleaning. And cleaning... You get the point. It is many many hours in a hot and humid environment. Even with boots on, my feet are constantly wet. Grain get very freaking heavy, after you've lifted 10,000 lbs worth to sort and stack in the grain room. It is very dusty and dirty, after milling a batch. Then cleaning the mash tun, when 1000 lbs of grain becomes almost 2000 lbs of wet, hot grain.
But you know what? Best decision of my life. I couldn't be happier, working a hard, labor intensive job for a smaller paycheck. So you want to be a brewer? Better know what you really want. If you want all this, then good luck. A lot of people think they can handle this, but don't know what they are getting into. The head brewer where I work told me they have fired or let go of many assistants who thought it was all fun and drinking beer.
If you want to open your own brewery, better have a lot of capital to back you up. And be prepared to work harder than you ever have. If you truly love it, it won't be work.
I love my job, and go home more tired and sore, but ultimately more satisfied, than I ever have.