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pumpkin

ss braid

bittering hops

mash tun

mashing

1st run off

hops and yeast

pumpkin

mash tun

Thanks Gila. I figured it was purely a matter of quantity. I know that what tends to be the most dificult to drain is the densest material which sinks to the bottom (i.e. unabsorbed particulate matter). But, I didn't know how much oxygen is created by whats left. Thanks for the answer!

Sorry, Perhaps my question is either unclear (or foolish). But it was my understanding that One-step is a no-rinse cleanser. The reason a brewer need not rinse out the remaing cleanser after cleaning,(again to my knowledge), was that one-step becomes hydrogen peroxide which when exposed to...

Hello all, Forgive me if this has already been covered (couldn't find an answer by searching). I know that most of us take great efforts to add oxygen to our wort and take even greater efforts to keep it out of our finished beer. Since oxygen is one of the by-products of the break down of...

I force carb and serve all my beer room temp. To make matters worse, I use a rather short line (4') and a picnic tap. It actually works great! I've found 8psi to be the magic serving preassure, and wouldn't you know it; I've developed a taste for warm beer. Making do with what you got is a big...