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Old 09-05-2012, 10:03 PM   #21
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Quote:
Originally Posted by Darwin18 View Post
You should probably revise this as:

Hot Side Aeration!!!!! Dun dun dun!!!
HSA is the last thing a brewer should worry about. Thank you,Charlie for instilling the fear of an almost mythical phenomena into new brewers while conversely not instilling them with the proper respect towards fermentation temps and starters for liquid Yeast.
Well said. I don't believe in HSA, at least pre-boil. I've never had occasion to worry about it post boil as there's no splashing of my wort while it's chilling. And even if it is a real thing, I thought the temp of concern was 140 F, not 86 F. If it was 86 F I think it would be more common since many of the retail thermometers, especially the digital ones, can be quite inaccurate, at least IME.

Also, to make sure I stay on topic:

Clean pre-boil, sanitize post boil.

I understand the concern. From day one brewer's are ingrained with impeccable sanitation habits, but there's simply no reason for it pre-boil since the wort and brew kettle will be sanitized during the boil.


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Old 09-05-2012, 10:15 PM   #22
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Don't forget to sanitize your chiller before the end of the boil.



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Old 09-05-2012, 10:16 PM   #23
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Always add at least an extra gallon of water to your mash and and sparge volumes.

Better to have it and not need it than need it and not have it.

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Old 09-05-2012, 10:41 PM   #24
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Get to know your Optimal IBU.

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Old 09-06-2012, 01:22 PM   #25
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These are fantastic, guys! I got a bad case of food poisoning, and haven't been able to follow up with individual comments yet, but there have been quite a few that either made me laugh or groan (depending on whether I've fallen into that particular trap!)

It's going to be quite a poster - keep 'em coming!

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Old 09-06-2012, 01:34 PM   #26
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Quote:
Originally Posted by 0verdrive
These are fantastic, guys! I got a bad case of food poisoning, and haven't been able to follow up with individual comments yet, but there have been quite a few that either made me laugh or groan (depending on whether I've fallen into that particular trap!)

It's going to be quite a poster - keep 'em coming!
You're not from Pittsburgh by any chance, are you? I've been sick with salmonella for like a week!

Looking forward to seeing the poster!
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Old 09-06-2012, 01:43 PM   #27
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Remember to crush your grains BEFORE your water reaches strike temp for mash or steep.

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Old 09-06-2012, 01:45 PM   #28
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Also, dry your equipment before storing it after brewing. Rust and mold aren't that great.

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Old 09-07-2012, 06:07 PM   #29
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Always buy Hydrometers two at a time.

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Old 09-07-2012, 07:04 PM   #30
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If you brew outside, check the weather the night before. Damm leaves blowing in my beer.



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