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I'm in!

I'm in

I live in Augusta, far from any homebrew store, but I am in for 3 bags if pricing is nearabouts where it was before, maybe even 4. If you ran it, we'd appreciate it.

Wow, almost missed it! I am in!

Up to 17 on the waiting list

I am going to add mine when I get home, I can't get to google docs from work

I'm in for 2-3 bags of base malt

I can personnally attest to this. I made my second 10 gallon batch of this, and simply left 5g of it in cold crash for a month or so while the other 5g was consumed. On kegging the older 5g, the beer tasted very, very close to the original. The original does not have a 'poof' of hop smell in the...

I'm in!

My OG on this was a big high (59), which is odd since I sparged a bit hurried. Either way, about to enter the dry hop. Brewed this once before and it was amazing, kinda ruins the original with the hop explosion (which I think is mostly from the dry hop).

I'd take the thermocoupler assembly

I know this sounds stupid, but I can't look at Google Drive while at work. Can someone attach a copy of the spreadsheet as an upload? I am interested in 2-5 sacks, not sure if another HB will be joining me.

I am working on my order... I live in Augusta... when do we expect delivery / when will it end?

I'm in for at least two bags.

I CC because I have more refrigeration space than keg space... It's easy to get ahead of yourself and have more beer than you can drink in a reasonable amount of time.

Pretty cool picture from Shorpy of a homebrew shop in 1926. Note the hops and malt extract from Puritan and Blue Bird. Not to mention the Heinz Mincemeat, nothing like a bit of pep in your beer!

With a 10 gallon system, I'm beginning to understand that it will take a long time to figure this out, mostly because 10 gallons is a lot of beer. One way to be popular :) For mine, I would transfer the outlet of the pump from the mash tun to the brew kettle, then gravity sparge at the same...

I understand... When you do continuous, how long do you sparge for? Lots of advice saying 1 pint per minute, which is 1 gallon over 8 minutes. With a SWAG of 6 gallons of sparge water required, that's almost an hour. That's a lot of time! I am confused about how you transition from a recirc...

When you first start out, all the terms run together... The guy I bought the setup told me continuous blah something mash... recirculating seems a better word :) When you say 'ramp up the temp', you do it in the tube, or in the sparge water? This is just interesting because you see all these...

Basically, continuously recirculating the mash. Supposedly it is an efficiency increase, you are pumping the mash water back into itself. Also, the temp at the top of your mash tun and the bottom are more likely to stay equal (ie, you're pumping out the bottom and in to the top). To keep temp...