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Actually Yes. I'm gonna give it a whirl. I'll post pic's tomorrow. Heres the sourdough crepes.

The new Starter is getting better and better. Tonight making chocolate chip cookies. Also making savory crepes for dinner. :mug: pictures later if I remember.

I doubt sharkbites are rated for boiling temp. I put mine in and boil it for a boil it for a few minutes to sterilize it. If it did freeze, which it looks to have, there may be many other eventual leaks. I've seen a lot of copper leaks and none of them looked like that unless they froze...

I'd sweat a copper cuplink in. You might have trouble with the curve of the pipe though. Patching might prove to be harder then it sounds. If you go with the lazy method make sure the hose clamps are all stainless. . I see your in iowa. Odds are it froze. You might find more then one...

I use 2 row for all my stout recipes.

I threw out my starters today. I tried but couldn't get it back. Arghh. I started a new one from the one Carl's Friends sends out. Hopefully I'll be baking again soon. This time I'll dry some for the new time this happens.

I'm in

Yeah I knew it was pretty tough to use whole wheat in a starter. I weaned my starter off the WW and it smells a lot better. I haven't had a chance to bake with it yet. Thanks

This is kinda a joke post. I have some 2-3 year old Keystone light that I bought for Slug traps. They got let out in the Garden area over the winter. I bet they are tasting really good.

I will. Thanks

Me either, but I only had 50 lbs of Whole wheat. As I recall i had a hard time with wheat before. I wish I could figure out what the smell reminds me of. It's not horrid, I just know it's not right. Hopefully the white flour clears it up.

I've been wanting to bake but my starter seems or smells a little off. I've been feeding it like 4-5 times a day with whole wheat flour. I have a feeling, it's the whole wheat flour. I'm gonna try some White flour today to see if the smell goes away.

I'm in

I'm no expert here. It seems the alpha amylase is a strain of strain of Bacillus. If that's the case all you would need is some Sour dough starter. I imagine if you read up on sour mashes that might help answer your question about using the 2row. I bet all you would need to do is mash some...

Pull the gasket and look for any metal burrs. I'd try another gasket and see if that fixes it. Seems like I remember a Thread about a regulator that had a machining flaw behind the gasket that wouldn't allow it to seal. I can't find it now. Chasing leaks is aggravating.

You really want a low Rpm drill for a corona mill. Something in the 200 to 400 rpm range. I'm using a $5 dollar old school drill without reverse.

I've hand cranked around 60lbs. 33 lbs in one sitting. I use a drill most of the time. If I have anyone that wants to watch me brew I put the handle back and let them crank 10lb's or so. That helps me weed out the Looky Lou's.