You can run a paint mix-stir on a drill. Just run it slow so you don't aerate the wort. You will get a good spin going in no time. Won't cost much if you already have a drill.
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That is exactly the photo I was looking for. I'm going to look at my natural gas and propane ring burners this evening if I remember. Without directly comparing to my burners, I thing these are propane burners.
Normally, these types of burners burn yellow and orange when on low and only turn blue at the optimal flowrate. Any kind of non-optimal conditions tend to make these burners burn blue-orange IME such as not enough spacing above and below and proper ventilation.
IIRC, Kai's conclusion was that it's the aging.
White Labs provides pitchable quantities to breweries based on batch size. If you pitch on the first out of two batches going into a fermenter, would you only need the pitch the quantity White Labs suggests for the first batch size? In other words, if I'm fermenting an ale in a 30bbl fermentor using two 15bbl batches, would I buy the 15bbl batch size from White Labs and just pitch it to the first batch? That would seem like a really good way to cut costs in an efficient way.
drauflassen - Thanks Nateo!
The most valuable upgrades were my two chest-freezers, a digital Ranco and a Johnson analog controller. I would implore anyone without the elusive "year-round cool spot" (does it really exist?) that can do ales and lagers perfectly to make these their first major capital outlay. Not a bigger kettle, large burner, pump or brew sculpture. Not a kegging system. Controlling your fermentation temps will be the single most important thing one can do to improve and achieve consistency in the finished product. Without ferm control everything else goes out the window.
Ain't that the truth. Where in Texas are you?
I just picked up a chest freezer and a Johnson controller. Will probably wind up being the single best investment I could make into my beer ($250 or so for both, brand new). Since I'm now in TX, it's basically a MUST have setup to do beer at all, because it's way too hot here in the summer to brew without some form of temp control.