the purpose of cooling wort ,I think, is to cool quickly and avoid growing unwanted bacteria and to get to yeast pitch temp.
is it ok to just lower the wort temp to say 50 and ward off any bacteria and then raise it to 70 for yeast..??
for beginner grain brewers...what do you experts think is the best info and technique to avoid the horrid tannin taste when sparging in a golden ale made with barley and wheat..
what do you think of this outfit..
http://www.schaeferkegs.com/sudex_stainless_kegs.php
I am looking for 2.5 ga stainless kegs..hopefully used
any links appreciated....
I would like to do a wheat but a little more hops... sort of like Southern Tier HopSun... but a little less hops ...that has a LOT.. I want to do 2.5 ga..
what kit would be good??
and are there 2.5 ga corny kegs around anywhere..???thanks