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Old 09-08-2012, 01:53 AM   #31
Darkness's Avatar
Oct 2011
Turners, MO
Posts: 493
Liked 51 Times on 42 Posts

Always double check any Ball valve to make sure closed

Clean your Siphon like it is your job in and out!

Keep extra Hose on hand (Siphon, transfer, what ever size you have, have extra)

Always Check Fermentation space before brewing (almost did had strike water ready)

Make sure you Have enough and locate Air Locks (or that extra Hose makes great Blow off tubes )

Turn old Fermenters into Sour brewing Equipment (think of it like recycling, and that means you get to buy one to replace it, upping fermentation space for the environment)
Why can't every day be a Brew day?

You Stay Classy Brew Nation!!

"He who dies with the most beer didn't drink enough!!"
(that's from me)

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Old 09-08-2012, 02:10 AM   #32
Jul 2011
Posts: 581
Liked 19 Times on 17 Posts

Rehydrate your irish moss at the start of the boil. Always best to have it ready and waiting.

If using wyeast or wl, get your yeast out and up to room temp several hours before pitching.

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