I've used it in a few brews, unnoticeable highly fermentable no residual or discernible flavours i would treat it almost like sucrose, depends on colour though, i think molasses gives it the brown colour post refinement.
you would be looking at around 150$ for for food grade 44-50Gal just under 200L drums, in my exp.
if it smells okay it should be fine for mashing in, i am sure you can see what i am trying to get at here.
if you can get a hold of one clean it down with phosphoric or something then see how it...
they are probably more suited to jacket cooling, they are bigish units i would be surprised if you could find a unit to cool them short of a cool room.
in true Reinheitsgebot fashion!
if you are interested, those butt crackers will be your gastro intestinal system breaking down those sugar chains the yeast couldn't resulting in plenty of scent symphonies .
take this away from it, the more
unfermented sugars / more complex the beer the more...
you realise showing them how to "brew" in this is like teaching to kid to "drive" on a super bike or F1 car right?
they will think it's normal...you monster.
nice traub cone by the way.
so do tell what needs to be tweaked, modded improved....
just noticed that no one has pulled me up here - i have conflated two things, the ross method be for carbonation. not the siphoning keg to keg thing i was trying to imply.
i will link it once i find it - since search is so omnipotent on this site... that's all.
here it is KEG TO KEG TRASFER ...
yessir you can. have google of the ross method, should be on this forum for transferring from keg to keg - assuming you want to do that.
make sure you purge atmosphere out of the 50 L keg. apart from that, you just basically siphon.
might take a bit more co2 but it's peanuts to make sure the...
those carb caps are bloody handy to have though. cleaning taps/lines counterfilling 2L pet bottles for a quick on the go brews, trading beers with FB's, recommended.