Subject: Sparge, Rousing, BPots
Date: 1992-03-18 15:26:33 GMT
I tried out my new wort chiller recently and was slightly bummed by how thick and viscous my wort became.
How do you veterans handle sparging thick wort?
I have heard about "rousing" the yeast as a solution to stuck fermentation, but I still don't know the
procedure. How does one rouse thier yeast should one really have a hankerin to.
Finally, I am ready for a big, all grain size brewpot (10 gal?). I have heard something about brewpots
with spigots on the side. Is there some advantage to these other than convenience that I should know
- A thousand thanks
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