spiderwrangler wrote:Ozwald wrote:Bleach has no place in the brewery for any reason at all.
What do you use to clean up the blood after you rinse it down the floor drain?
Old PBW works great on protein build up. Man, I gotta stop throwing you those soft balls... Damn it, two in one post.
EagleDude wrote:Although 7 days would be fine with some brews... two weeks prior to bottling is a good time period for most batches.
But anything ready in 1 week won't be adversely affected by an extra week. In fact I can't think of anything where it wouldn't be beneficial. Perhaps situationally, but not recipe-wise. E.g. the kegerator's empty.
Especially for new brewers, I feel it's best to wait a little extra since they don't have a trained eye or fermentation experience yet. Someone with 50 batches under their belt is going to be much more likely to notice those little details that a new person is very likely to miss.