Are there any pros / cons to no chilling your wort in kegs if you have some spare? Seems like it would be ideal in avoiding oxidation before you get around to fermenting
Connecting to CO2 sounds like trouble, the wort would absorb that under pressure and you'll have trouble oxygenating it for fermentation, displacing the CO2 would be hard. Of course you could hook it up to an O2 cylinder if you were so inclined and have it oxygenate under pressure as it cools?!
Oh man.. I'll shut up nowdispelling the hsa myth B)
assume that whole pony keg no-chill has been working well for you zizzle? Nice solution. Any trouble getting the tri-clover off? ... I thought you might have to pry it off a little given the potential for partial vacuum inside the keg.
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