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Like @Broken Crow , it was a picnic with my dad's buddy's and i was 3 or 4. Being Wisconsin in the 1960's, 99% certain it was Pabst as that was their market share at the time.

Fine between 50 and 86 doesn't mean equal over that whole range. Cooler temps will likely be a "cleaner" fermentation (less yeast character and off flavors) but also slower. With the amount of headroom you have, you might never get a lot of bubbles. It should start getting visibly cloudy...

https://www.homebrewtalk.com/threads/graff-malty-slightly-hopped-cider.117117/ Have you read this thread? Seems heavy on hops for what is recommended there. Just my opinion, but I would expect cider yeast to finish less dry than ale yeast, as how it would metabolize maltose is an unknown. I...

I wouldn't bother with the late hop additions. Imperial stouts need some age and any non bittering hop will mostly fade away.

Love whole salt and pepper shrimp, though sometimes the legs find their way into my gums. How does the Taiwanese soup compare to pho?

Glad you've found the right place. So... 217.5 + 2 ="219.5

Yes, yes you did. Looking forward to the pictures.

Welcome. Milwaukee native, been brewing off and on since '79.

Glad to help.

Should be 2680.6 + 5 = 2685.6

Last hope.

Wasted 1.5 liters of cider trying to get the memory of St Louis pizza off my tongue. Should have gone straight to Sterno...

HB cider. Needed to get the memory of Provel from my mouth after discussing St Louis pizza on another thread.

Hmmmm... not sure I've ever detected any of those actual cheeses in Provel. Always seemed to me that it was more a mix of wood glue and whey.

Anyone who says there is no such thing as inedible pizza has never been to St Louis.

Velveting. There's several methods - for me, the easiest is to coat the sliced chicken in a tsp of baking soda for about 20 minutes, then rinse it off.

Really jealous about that "Premium". Love me some Cox's Orange Pippin... wish I could still find them here.

Manhattan. One more and I'll likely be saying good bye to an old friend tonight...

Welcome. Milwaukee native living in Chicago. I also had about a 30 year break, and came back to the hobby about 15 years ago. You'll learn a lot here.

The batches you list add up to 16 gallons, not 24. Are batches missing, or is the math wrong?