I think electric is the best choice for that size system. Just be careful you don't leave the element on when you are running off like I did last Monday! Talk about a b**** to clean!
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I'm at work now... can't replace with a clean lid or airlock yet if that's what you're advising. I did pour vodka all over the top of the lid and in the airlock before I left. I live in Korea by the way. No starter. I re-hydrated two packets of Safale-05. The temp of the beer when yeast was pitched was around 70F... the ambient temperature was 66F on my porch where it stays around that temp or a little lower. Guess I'll put on a new lid and airlock when I get home in about 9 hours or so. Thanks for the advice.
steps are as follows
1. with all other valves closed and your drain line (the co2 line of the keg coupler) on the floor or in a drain, open the valve on the keg to relieve pressure and drain out the remaining beer
2. open valve for rinse water (hot works better) - that's water into manifold, out the hose to the keg coupler, through keg and out drain hose onto floor
3. close valve on keg, place drain hose into the cleaning agent (hot) holding container, turn on pump, open valve to flow cleaning agent into the manifold and into the keg, open valve on keg to allow flow but maintain pressure. run clean cycle
4. use co2 to push all cleaning agent out of keg and back into holding container
5. place drain hose back onto floor or drain, run rinse water cycle.
6. use co2 to push all rinse water from keg
7. set keg aside
Run all kegs through this set up, then swap sanitizer for cleaning agent and run a sani cycle through all the kegs. Push all sani out with co2 and pressurize the keg to storage pressure. Done (go home and cry, wonder why you decided to be a brewer. Remember that you get to brew tomorrow, smile and go to sleep)
Thanks Keith. I will be visiting family for Thanksgiving in Decatur Alabama....very close to Huntsville. Is Yellowhammer open for any tours anytime?
Wow! This is awesome! That was my rum raisin stout I served at the hotel party with the hopheads that you enjoyed. I'm so glad you enjoyed it. I could give you the full recipe if you want. But it seems you already have the stout base you want and just want to know how I added the rum and raisin. Take a big mason jar and pack it full of raisins then cover it with dark rum. Not spiced rum, just dark rum. One mason jar of those raisins soaking for a week or so, then throw em in a blender. Put that in a hop bag and add to secondary and also pour all the rum from the mason jar in the 5 gallon batch too. So, one mason jar of rum soaked raisins per 5 gallons.
I attempted on another batch to add rum soaked oak chips and this really made the beer less desireable. As for the vanilla, one scraped bean to the secondary will be plenty. You are on the right track with the special B in your recipe. My stout was simpler and started with a base of Marris Otter. It had roast, chocolate, special B, crystal 40, oatmeal and lactose.
Glad you enjoyed my stout and what I said above with the mason jar alongside the special B should give you that dark fruit/raisin and rum flavor I had in mine. Jay
No, I mean I really think it's a great beer. But the hype . . . it makes me crazy. It's like Dark Lord - if I ever get to try a bottle I'm sure I'll say "that is a damn fine stout" and that still won't be as good as the hype.