Hooking up multiple kegs won't matter, but at serving pressure it usually takes more than a week for me. You can speed it up by turning up the pressure or shaking the kegs.
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Any recipe that calls for 8.9 lbs of LME is overly precise.All grain recipes are that precise, extract shouldn't be?
Crazy, but if I was only able to use 10 gallons of water a week for brewing I would be shopping for a glycol system. Probably I would start by learning how it works, because right at this moment I don't have a clue.They are pretty simple Jim. You put money in one side and get cold glycol out the other.
I don't quite understand how the stove top doesn't get hot. If the pan gets hot enough to cook food, hundreds of degrees Fahrenheit, how is none of that transferred to the stove top?Mostly because heat rises and maybe the burner surface isn't that conductive. Think of metal handles on pans that stay cool. I'm sure some heat is transferred eventually though.
of I remember correctly 5 star says that the solution gets cloudy because the surfactants bind to impurities in the water and learn the effectiveness because the surfactant aids in liking the critters by compromising their membranes. So it's not ideal but tort laughably okay for now. Try a squirt bottleDo we blame fingers or alcohol for this?
You can also mix and taste immediately with vodka. With zest you must wait for the flavor to diffuse.A vodka tincture is not not necessary. I add fruit and spices to many ales and most all brett beers and do not sanitize any of it. I have never needed the extra extraction vodka would provide. I learned the zest thing from my wife. She has been using a micro plane to zest fruit and add it to 2 quarts of water in a pitcher. It's a great flavored drink. I micro plane the zest, Starsan my hands and a fine mesh bag, secure zest inside bag and through it in at kegging. A little zest and an IPA or APA is mighty tasty IMO. Oh, a micro plane eliminates the pith, you do not want that in anything.
I don't suggest to add the zest to voka for sanitation but for flavor extraction. Seems to work better than just adding directly to wort plus, more importantly, you can add a bit at a time until you get the flavor where you want it. If you add too much zest you can't take it away.
I also made some backup labels with Avery weatherproof mailing labels - just with club name, booth and phone numbers - in case the AHA label got torn off somehow. Apparently I like to be organized. Wouldn't know it looking at my office.Good idea, but the farthest I've gone is colored ribbon tied around the handles. All our club kegs for NHC club night had bright green ribbon. They were very easy to spot in the crowd while everyone was straining to read the paper labels.
That's a great idea for NHC. I'll have to grab some obnoxious ribbon from Hobby Lobby come June for that same purpose.
For the record, grey water does not come from a urinal/toilet.using a grey water system as cooling water is actually a good idea. assuming you have a grey water capture system that is
Assuming one can ensure zero cross contamination.
Run chilling water through a showerhead and get out the soap!
Maybe stick with regular showers, just be quick about it, eh?