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fusion

I believe someone has volunteered to help get some grain to CT. Who should i make contact with there for a pickup in the Manchester or Windsor area? thanks, jason

Wow, thanks. Never woulda guessed the lower specific heat, so I'm glad you posted your experience. EDIT: Cool website by the way. Nice to run into a polymath now and then :mug:

I just read a post that got me thinking. What would be the problem with using one (or more) a gallon-sized ice blocks dropped into the wort after the boil? I used a 6 gallon final volume for the calcs below. My back of the envelope math shows that one gallon of ice added to 5 gallons of...

Last one paid!

Just emailed you kyles. 1 bag MO and 1/2 vienna for me, provided pricing is comparable to the last group buy. Manchester is great for pickup.

what is the benefit of going slow?

West

i would like the wine fridge please. Only way to reach me is via email. Delete all the letter b's from the addy below and you'll reach me. [email protected]

Thanks. I'll have to dive in there sometime when i've got a cold one and an hour to kill.

Everything in the chart pretty much makes sense here, except for 1 thing. How do the 15 and 10 minute flavoring additions get converted to FWH? Instead of adding essentially 20 mins later, you're adding 45+ mins earlier? I don't get it...

I've had very little astringency/tannins. I should add that my crush has a bit of flour, but not all of it. I am actually going to back off the crush just slightly, as i don't think i need 92% efficiency to make good beer, and i don't want to take the chance. So I'm shooting for still a very...

i believe you for sure. i BIAB and, with a fine crush, i have been over 90% every single time. I couldn't believe it either, but 5+ times in a row confirms it for me.

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duh

Is the Central MA/CT group going to pull this off with a shipment to East Longmeadow? Seems like there's another group angling for the Natick area. We should probably nail this down or it may not come together.

butter

Rider

Ale

rocks