I don't, but I bet it would vary anyway. Are they loose or compressed?
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|Batch Size: 5.00 gal||Style: American IPA ()|
|Boil Size: 7.22 gal||Style Guide: BJCP 2008|
|Color: 6.1 SRM||Equipment: Brew-n-Stein|
|Bitterness: 40.5 IBUs||Boil Time: 90 min|
|Est OG: 1.054 (13.3° P)||Mash Profile: Single Infusion, Medium Body 154F, Batch Sparge|
|Est FG: 1.012 SG (3.1° P)||Fermentation: Ale, Two Stage|
|ABV: 5.6%||Taste Rating: 30.0|
|8.0 oz||Munich Malt (9.0 SRM)||Grain||2|
|4.0 oz||Cara-Pils/Dextrine (2.0 SRM)||Grain||3|
|4.0 oz||Caramel/Crystal Malt - 60L (60.0 SRM)||Grain||4|
|3.0 oz||Aromatic Malt (26.0 SRM)||Grain||5|
|8 lbs 13.0 oz||Pale Malt (2 Row) US (2.0 SRM)||Grain||6|
|0.8 oz||Chinook [12.1%] - Boil 60 min||Hops||7|
|1.0 oz||Centennial [8.7%] - Boil 2 min||Hops||8|
|1.0 oz||Mosaic [12.7%] - Boil 2 min||Hops||9|
|0.5 oz||Centennial [10.0%] - Steep 0 min||Hops||10|
|0.5 oz||Mosaic [12.7%] - Steep 0 min||Hops||11|
|1 pkgs||Safale American (DCL/Fermentis #US-05)||Yeast||12|
|0.5 oz||Centennial [10.0%] - Dry Hop 0 days||Hops||13|
|0.5 oz||Mosaic [12.7%] - Dry Hop 0 days||Hops||14|
This. You may be concerned it will clog, but remember the keg is rated to >100psi. The clog will blow through the tube long before the keg seals fail.What are easy ways to use a corny for a fermenter i.e. how do I stick a fermentation lock on the thing? I'm planning on using the corny for dispensing beer in the future.
Easy. Attach a blowoff to the gas in tube.
Sorry to hear that but processing credit cards is not a trivial thing.This is a terrible haiku.
There is such a thing that is called PCI compliance.
These are the rules that every credit processor have to comply with.
I think they are in a big trouble.
I know some people simmer with soup bones for some extra umami and others sweeten with sugar. But we like to keep it simple.I was thinking that simmering with bones would add gelatin, which should thicken it and help with separation.
Chlorine boil point is 29°FWater's boiling point is 212F, yet there is still water in the kettle after boiling for over an hour.
Maybe a C rest at 30°?
Obviously, some things ain't that easy