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new to sours, but I read a bit. if you like the acetic character of Rodenbach the Oxygen is good. It helps the Lacto-Bacillus. If you are going to rack to glass, it would probably be good/to style. if you are going to plastic it will probably get enough Oxygen during secondary that you don't...

you use the Rapid cool paddle(s) to stir with, it makes the cooling process much more efficient :)

I've used these: http://www.zesco.com/Rapi-Kool-Quick-Chill-Containers-pzZP99158002.htm in a professional kitchen for chilling soup etc. They are made of polycarbonate. I would be concerned about a possible leak of an unknown substance from an ice pack. I would be concerned about...

Turbid Mash Schedule - Bing HLT to ____° for dough-in 113°/10mins. Rest #1 - Dough-In (~0.3 qt./lb.) - Add ____quarts of ____° to achieve 113° hold 10mins. • Heat HLT to boil 138°/5mins. Rest #2 (~0.45 qt./lb.) - Add ____quarts boiling water from HLT to achieve 138° hold 5mins...

I've started a note sheet of a turbid mash schedule taken from BYO.http://byo.com/stories/techniques/article/indices/45-mashing/1743-turbid-mashing the author finishes it up with: wouldn't the Vorlauf step be pointless? you are not trying to clear the wort and the bed will set up anyway...

subscribed I'm been working on the same thing - though it strikes me as funny that we are using a computer to re-create an archaic? process kinda like a calculation for: X number rocks, of X mass heated to X temp to boil an authentic Stien beer:)

I've grown them for a few years and am not a green thumb type. I'm in TN and my Goldings did not enjoy the heat of summer :( The Aphids love my Cascades as much as I do! and they grow 20+' ! I would think most varieties would do well in your area, but I'm not an expert (mulch them well...

Thanks to the OP for this thread and for reminding me to check and re-check terms & prices. You saved me 10$ today! RJ