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This is exactly what I was looking for, thanks! Shipping makes it a bit less of a great deal, but I'll probably just pick up some other beans at the same time to spread the cost.

Ironically, with shipping those come out to $4.70/lb, or 30 cents/lb more than my current sack. Planning on roasting on a large cutting board on top of my range, same place I've been doing it for the past five years with my Gene Cafe. There's a 60" dual-motor 1200cfm range hood over it that...

I actually asked Sweet Maria's if they had some remnants or less-desirable beans they'd sell me, but they don't. The sack I'm currently working out of (Rwanda Nyamasheke Nyakabingo Station) was $4.40/lb, so that will have to do.

Yep, just registered and installed the software. Hopefully the hardware will be here next week. :)

I decided late last year that I wanted to upgrade from my 5-year old Gene Cafe--which has been fantastic--to the Aillio Bullet R1. Have been waiting patiently ever since for Sweet Maria's to get them in stock. Well they just did about 30 minutes ago, and my order is in! Will probably be a...

9 more pounds of Rwanda Nyamasheke Nyakabingo Station last weekend. 25 pounds for me, 212.18 lbs for the thread.

9 more lbs of Rwanda Nyamasheke Nyakabingo Station today. 16 lbs for me, 161.08 lbs total for the thread.

Yep, I added the 10 days instead of the 7 pounds. :no: Nice catch!

The rest is not necessary. I regularly do eight or nine pounds back to back with ~30 seconds between batches--just long enough to dump the chamber and refill. Been going strong for five years now with no issues, roasting roughly 120 lbs per year.

Did 7 lbs of Rwanda Nyamasheke Nyakabingo Station about 10 days ago. Thread total: 127.25 lbs

I did nine pounds of Rwanda Nyamasheke Nyakabingo Station in late December, bringing my final total to 116 lbs for 2019. Assuming there are no other slackers like me, that puts the final tally for the thread at 635.414 lbs. Though I do question the need for three digits of precision. We're...

Haven't posted in a while. This morning, I finished my 50lb sack of Ethiopia Sidama Bensa Segra, which puts me at 107 lbs so far for the year. Now to figure out what to buy next. Thread total is 546.4 lbs

I don't need another one, so I haven't bothered to look. but the post right below mine seems to confirm that it is the case.

I significantly prefer brewing and fermenting in the pico C kegs, because they're so much easier to clean. So I actually went the other direction, starting with a Pro and adding some C kegs to the mix, along with the requisite keg adapters. I'd probably go the Pico C and Pro upgrade route...

I use a steam-slayer with every brew. No pictures at the moment, but I can take some during my next brew session. One sticking point is that the accessory port hole on my kettle is mounted just a touch too high for the lid to get a really good seal. So if I don't have everything just right...

I do a full breakdown, but I'm usually doing two different beers, so I want it pretty darn clean. Most of my batches, I think I could get away with another one with some light scrubbing, without losing too much heating efficiency. Exceptions would be high-gravity brews or those with rye or...

I almost always do double batches, but I do a full teardown and clean between. If I wanted to shorten it, I'd use just the "clean with cip ball" recipe, then a couple of rinses. I think I could be ready for the second batch in about 20 mins that way. Probably more like 25 minutes for you...

Interestingly enough, when I search the Sam's club website for "Tramontina Beverage Cooler", I get This Frigidaire, which looks exactly the same, has the same 4.4 Cu ft/126-can capacity, and the same 32-60F temperature range. I suspect it is the same model with a different label on the front...

Depending on the size I just cover with foil when done, sometimes in a steam tray--cooler not required. A brisket will still be hot after 3 hours, a pork shoulder much longer than that.

The primary reason to wrap is it kills the stall--which is caused by evaporative cooling. Without ready access to atmosphere, evaporation is limited because you quickly hit 100% humidity, and you can continue to drive heat into the meat. That said I generally don't wrap--even though that means...