Recent content by dudash02

is there any kind of public discrepancy over the use of using a keezer in a public bar, I run a kitchen in a local restaurant and were looking to have a make over and change the position of the bar does anyone have any information on this I build a keezer already and its great so im wondering...

im wondering about Mashing with BIAB, will these burners with the specific temp allow me to set it and forget and hold that temp

I wanted to see if anyone had experience with these burners im sure a lot have but I can get my hands on 2 that have temperatures controls on it to specifics temps, my question is mashing i only do small batch brewing 2.5 g and experiment has anyone had any problems or do they keep temperature...

this is what i was looking for thanks :mug:

21 qt pot I have is there any way i could sparge to make up the extra water ? or would that end up being to water down

I dont know if its been discussed but I'm new to BIAB and only doing 3 gallon id like to upgrade to 5 gallons recipe but I dont have a big enough kettle any thoughts.?? thanks

thanks for the info

I just started with 3 gallon batches and was wondering I put the whole packet of dry yeast into my fermentor, now I read on this post about doing half the packet Im assuming nothing bad will happen but im wondering is there any downfall to using ths whole packet.?

this never occurred to me thanks man

Noob here and decided to upgrade up to BIAB I dont have a wort chiller. I saw where they added sterilized frozen water to the wort to chill quicker can this be done with BIAB or is it just extract. Can i determine my boil size to accommodate the frozen water without any risks

hey ill gladly take that Mr beer kit off of your hands since you upgraded lol :mug: