I think I'm fixin' to do a mini-mash. About a gallon of 1.040 wort to use for yeast starters, then can it. I usually mix starters as I need them from a bag of DME, but the bag is getting low. (should I add a little hops for antiseptic? I know it's not necessary but it's easy to do)
I’ve got no experience but there are a bunch of threads on this, and the general sentiment is that there’s a botulism risk unless you can hit the higher temps that a pressure canner can hit to remove that risk.
Dan
into the fermenter
Looks a bit like your brewery has been assimilated...
I can see why resistance was futile.It's a 3 vessel e-herms Kal clone from the "Electric Brewery" with Kal's control box from his site, only I used my Sabco Kegs and a bunch of tri clover connections. Works awesome! Here it is in action with my double chillers. Ground water in one chiller and then ice water from the mash tun in the other chiller. I recirculate in the kettle until I lower the temp to just below pitching temp and then run it into my fermenter.
View attachment 713762
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