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June 6th, a 2-liter starter hit the wort in the fermenter. A 68F start, ramping up to 80F a couple days later, then an aquarium heater set to 84F until the 13th. Seven days later, June 13th, the sg sits at 1.004. It was done. The yeast cake in a 10.5 gallon batch was two inches thick...

thnx: +1

...to the reply list

And raising shipping isn't raising prices?!

...

From the Briess Malt website: David Kuske is maltster at the Chilton Malting Division of Briess Industries, Inc. He has a Bachelor of Science Degree in biological sciences with a minor in chemistry, and extensive experience in malting, quality control and research and development...

Note the "only slight" difference in yield (and efficiency) between a Coarse/Normal and Coarse/Fine Grinds (basically just make sure you have very no/few whole kernals): From the Briess website (whole Kernal vs Pilot Mill vs Lab Mill)

http://www.english-at-home.com/business/improving-your-punctuation/

Slightly blurred cross section of two separate grains after 20 minute roast:

For a filter you could adapt a p100(HEPA) respirator filter.

Finished product after 20-minute "roast":

I don't see the problem. I've compared my refractometer (calculator corrected) readings to my hydrometer readings and found little to no difference. Add in the hydrometer fragility and the complication of having to guess true liquid level due to the meniscus and I'll take the...

Am I understanding this correct, it's less expensive to ship two separate packages of one in each than it is to ship a single larger package of two?

Here you go jfrans84 (it's about beer but pertains to cider as well): http://knoxhomebrewer.com/index.php?option=com_content&view=article&id=70:successful-filtering&catid=40:reference-materials&Itemid=61 ...and yes, I've filtered.

.......... :eek:

I did almost(I added a bit of malt extract) that as an experiment with a previous 10-gallon brown ale brew. It turned out fine. Good luck Xier :)

$81 and worth every penny.

Sodium carbonate(soda ash) is a food additive (E500) used as an acidity regulator, anti-caking agent, raising agent, and stabilizer. It is one of the components of kansui, a solution of alkaline salts used to give ramen noodles their characteristic flavor and texture. It is also used in the...

..while awaiting primary completion.

Roughly 1/2 price ($30-ish)