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We got reviewed/inspected about two months after we opened. It was a fairly painless process.
Anything more? What kind of things did it seem they were concerned about? From where I am in the process today, it seems all about protecting the taxes.
The hardest part was to connect Beer thread to TC connector.
Little bit of tubing did the trick.
St. Pats sells a beer thread (male and female) to TC fitting.
As always, I recommend googling about the company before doing business with them.
So, I'm trying to draw Mr. Denny Conn out here. Have you noticed any thing different (off flavors, etc...) just pitching the dry yeast pack without rehydrating? Anything over 1.060 I just pitch two packs, but is the rumor true that if you pitch dry yeast, without rehydrating, it kills half the cells instantly? This doesn't really make any sense to me, as I usually rehydrate in around 85 degree water. Wouldn't that kill some cells too? Why does it make a difference when you pitch into wort, is it because of the sugar content, like it's such a shock to the yeast? Just need a little food for thought.
I use 1 pack, not rehydrated, for beers up to 1.070ish. I have not had any off flavors or fermentation problems from doing that. Until I do, I'm sticking with my procedure.