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GUB, thanks for adding more data to the thread. This thread is over my head for much of the nitty-gritty, but still a fun read. Oh, and if you ever get a chance to do some more experimentation, would you do a sample of rye malt for me? :mug:

This is my typical process as well. 15 min at ~131

This. 1000x This. I don't find that it adds anything particularly useful to my beers that can't be replaced by wheat or mash manipulation. To me, it seems like a commercial artifact to work around the fact that most breweries like to have a "set" mash schedule across beers and this allows...

Bill, my order is good.

FEW is moving away from 5 gallon barrels. The larger barrels are basically the same price due to supply/demand and the economies of scale in the large coopers doing full sized barrels almost exclusively.

And if making sour beers like Flanders style brown/reds... you can use them until they fall apart.

That's an awesome price if it includes a gamma lid. Amazing, actually. And you can use them as fermenters if you so desire.

Very good, thanks. :mug:

Bill, I can't recall, but is delivery split by poundage or by # of sacks?

Count me in.

I now see the OIO flaked wheat, but none of the other OIO products.

Bill or ghoti, can you send me a PM when those adjunct grains are added to the database? I don't check this thread as religiously as I should but want to be able to get these into my order.

Very good. That whole slew of brewers/distillers/adjunct grains are of interest.

Bill, the following items did not appear when I looked for them: BM‐5688 GP‐FLCRN BM‐5075 In general, the adjunct cereal grains don't show up for me in the database.

That's all well and good, but a gateway to home brewing or craft beer they are not. That's like saying Taco Bell was probably Rick Bayless's inspiration. Ok, maybe not the best analogy either, but while I appreciate the industrial process, I generally don't like the product and refuse to buy...

Sadatay to da paddy-stigh, my brutha.

:drunk: This is not the description of the majority of AHA members of home brewers that I have ever talked to or interacted with IRL or on the internet.

I have to say, the bread looks good, but that ingredient list is kind of ridiculous. Bread can be much simpler than this. These days I dry my spent grain and grind it to flour (and add boiling water in a 1:1 ratio before using i.e. 1 cup spent grain flour with 1 cup hot water), but if being...

I've tasted it... it's true! :D HAHA! And I have to disagree with Revvy's first post. Time DOES NOT heal a scorched wort. Never, ever, ever, nope. :tank:

Well said, pp. In my experience, bottle conditioned beer, talking only about carbonation, was "ready to sample" at 2 weeks. Most batches I've let go to 3+ weeks as I have enough of a pipeline not to be THAT impatient. I also condition a little cooler than some, so this may skew my timeframe a...