Yeah, that is the same process I do as well. Worth a shot, let us know if it happens to fix your issue. I think I've tried it 4 times now, as soon as I had the issue, I pulled the bag out further, and it completely stopped.
I wanted to post my experience with the cavitation, as it may help someone else with similar issues. My issue was extremely simple - it was 100% related to the bag. If I pull the bag over the kettle edges as far as it will go, I have no issues. If I just go over the edges a couple of inches...
There is also the KC Bier Meisters, meetings are the 3rd Friday of the month. Large group with about 100 members in total, and about 33% are certified judges. Www.kcbiermeisters.org
Thanks Jhobson! Another bad question, which of these would i want?
http://www.auberins.com/index.php?main_page=product_info&cPath=7_32&products_id=303
http://www.auberins.com/index.php?main_page=product_info&cPath=7_32&products_id=223
http://brooklynbrewshop.com/ does 1 gallon kits within a 1g jug. They recommend a blow off tube during the active part of fermentation, and then switch to an airlock later.
I posted this on the Missouri club, but will also post it on the Kansas side (It is Kansas City we're talking about after all). I know it is extremely last minute, but the Kansas City Bier Meisters is hosting their 30th annual homebrew competition on the 15/16th. Unfortunately the deadline is...
I didn't see this mentioned anywhere else on the forum, and I know it is extremely last minute, but the Kansas City Bier Meisters is hosting their 30th annual homebrew competition on the 15/16th. Unfortunately the deadline is this Thursday, so if you are local you still have time to drop off...
KCBM meets at: Communication Workers of America Union Hall, 6415 Universal Ave, Kansas City, MO. I think you're only 11 miles away, which is a lot closer than I am (I'm 30 miles).
I spoke to the family members, and they are actually using the yeast to ferment the chicken feed. I just googled "fermented chicken feed", and apparently it's an actual thing. Since it is an active process (keep adding grains as you remove so, to keep the fermentation going), I think once it is...