Centrifugal pumps tend to cavitate far worse than any other type. They have to run fast to sling whatever the pumped liquid is out of the impeller. While uncarbonated, you may introduce a lot of air into your brew. But, let me know how it works out. After blowing up rotator cuffs (once on the left, three times now on the right), I'm all about not lifting heavy things anymore.
I wouldn't do this just for what @RoadRoach said. Its gonna be oxygenated. Pressure transfer would be better
Pressure would be better no doubt, however after speaking with Anvil, as long as I get all the air purged, I shouldn’t have a problem. Going to give just hook it up to the fermenter and let gravity fill it up. Once I’m satisfied that there isn’t any air in the pump, I’ll let pump into the reservoir for filling.
But not as old as me. I also watched MASH from the beginning and also saw that special. The bad martinis reminded me of some homebrewers we got on the forum during the pandemic. It didn't matter so much how their beer tasted, they just wanted alcohol.
A Cream Ale is sooooo refreshing on hot & humid days! I have to move a cream ale (New Glarus Spotted Cow clone-ish) over to the short queue.
Nice color!
Thanks! The final color is much more porter/stout like. But the flavor shouldn't be overwhelmingly roasty, so it's a fine balance between enough roast malt for the right color but not too much to make it taste like a stout. This is the wort after lautering into the kettle:
