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Thanks Stout! This would match my stout kettles wonderfully. Pick me!

In it to win it!

Pop one yet?

2186. Went three years without busting one, then I see a piece missing from one. Hmmm, where'd it go??

https://www.brewhardware.com/product_p/camtoball.htm

We appreciate the update blizz81!

Night shift whirlpool wins in the aroma department. I can smell one from down the street.

Awesome! Now to get there...

What's that from? Don't say GABF..

Hmm, maybe Chinook?

I went back and read Martin's comment once more and now I see what you're questioning. The data I know of tells us that the pH is the principal driver behind tannin, ash, and silicate extraction. But if there's data to show that gravity is directly responsible for astringency compounds then...

It's all in the phosphate buffering power at high gravity concentrations that keep the pH low.

Good points! Yes I think both of these things are quite standard in the industry, and if not they should be.

Keep in mind that as the kettle run off becomes low gravity, in the 1.011-1.009 range, it has very little buffering power and thus the pH is likely to easily rise to the 6.0 range. This promotes tannin extraction and astringency well within taste thresholds in the final product. That's why it's...

I thought I updated this thread but apparently not. I got a fill at Speedway in Gloucester, 20 lb for around $22 or $23 including tax. Still great folks over there. They do beer gas too for those interested.

Oh you know, just a little daytime pickup while away in Seattle.

Did you unload these?

oh and you'll want to replace that bucket for future "clean" beers, save it for your sour beer program or for holding grain. My advice if you have kegs and it tastes ok: cold crash and carb it up, then drink it while it still tastes fine. Don't bottle it since you would risk bottle bombs as the...

Dude disagrees: https://www.homebrewtalk.com/showthread.php?t=32939 Apparently so do several commercial breweries who use exactly that combo.

Don't Mess With the Lohan.