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full or demi?

spread like frosting

I got them here: McMaster-Carr

IMO you should expect more. It's been said before, and I know it'll sound like a broken record. I purchased a JSP Malt Mill in 2010, and it still works great. I did change the bushings a few years ago, swapping the original ones with better ones. With the new bushings it seems it will last...

I think that you get plenty of Maillard reactions and interesting flavors just in the amount of time that it stays at 250F or so to get it to #2 or 3 invert. I usually let my #2 simmer for 90 minutes or so, and it gets caramel, toffee, and various candy flavors without neutralizing it.

I use Lalbrew Wit all the time, and it's good. It is not as characterful as the liquid wit strains, but it makes a good, solid wit.

Welcome! I like your approach. I think there are many, if not most, here that have the same philosophy. It's about making something yourself and enjoying your craftsmanship, and of course, the beer. I don't know where the idea that you have to drink beer until you're inebriated came from, but...

unless you're connected

been called worse

stated Sampson cooly

Morebeer for hops and miscellaneous supplies Ritebrew for dry yeast Hop Craft for malts

wind the clock!

1. I haven't tried Rahr, but I like Great Western over Briess--they're both okay, but GW wins by a head. 2. GW is way better on the pale--much fuller, almost like a Maris Otter, good stuff! 3 GW is in the ballpark. 4. Both are good, though I favor GW.

bad mutha fuggers

Here is a page that lists MWRA water monthly. It doesn't change much month to month, which is good: https://www.mwra.com/monthly/wqupdate/qual3wq.htm

I kissed her!

a fine romance!

as it crashed

Yes, usually I would agree with you. However, I am being proactive because K-97 can be a bit wonky. And, when it is done well, it is the best dry yeast for a biere de garde. So, I use it, and try to provide the conditions that will get the best results out of it.

Definitely, Safale S04.