Baically because the lack of a steam stack and the type of manway. Looks like what you have would suit a MT perfectly but I think you could find a better BK. Is there a reason you would rather use it as a BK?
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Looks like a better mashtun to me. in fact it looks almost exactly like my mash tun. I'd work on moving that direction and look for a BK that can be steam stacked.
That's what I was thinking too since it has a paddle configuration already in place. How are you going to get that monstrosity home Kyle?
What did you wind up doing for a brew kettle?
yeesh, that's a tough one.
At the start you want to give your friend the ole flying V for being at best an insensitive clod, but then people get weird and stressed out over the whole wedding thing
In my book, its hurtful, but one of those punches we have to take in life. (Besides, if the beer sucks, then you get the pleasure of schadenfreude.
Doesn't that pretty much decarb the beer, too
About 80f is as low as I can get mine in a reasonable amount of time with my well water. I place it in the converted freezer at fermentation temps until the next day then pitch the yeast.
+1, that's been my method too during the season when my tap water is too warm
I had a thought after watching Moonshiners the other day - build a wort chiller like the condenser on a still (the worm). So it would sort of be the reverse of a immersion chiller now - the tubing is submersed in ice water and the hot wort travels through the copper tubing. Standard ICs seem to be pretty inefficient - how much tap water goes through to cool 5 gallons of wort.
Does anybody know why this isn't done? If not, about how many feet of tubing do you think it would take to cool the wort down to pitching temps?
I have not been able to see a correlation between using the acid rest and not using one. Kai did do one experiment.
I've never used yeast nutrients and I never had sulfur problems.