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If anyone doesn't have a mill yet, here's the Cereal Killer on sale: http://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html?AffId=160

Sounds about right!

As a fan of the highly smokey and peaty scotches, Laphroaig is almost definitely the top of the bunch as far as these characteristics go in intensity. Ardbeg makes a few that come close though. I highly recommend the Quarter Cask Laphroaig - delicious.

Cool thanks! Who knows, maybe I'll like the look of one better than the other or something. It's a small premium to pay to get one of each versus 2 of the cheaper, and it's kinda fun.

Sorry bad wording - I want one of both to see if there's any difference (I don't expect so).

Throw on another one of these for me: RAH1004 Rahr Pale Ale 50 lb Thanks.

I was curious about this as well, but I'm down in Elkridge. I checked with the county, and I'm on Baltimore water. Here's my Ward Labs report: And here's what the county sent me after they searched around (thanks Howard County!): I hope that helps someone in the area.

I'd put it on a temp controller like the STC-1000 and call it a day. Looking at building one of these - thanks for posting!

I'd take 10# of that Carapils in addition to what I've already posted: 10# of BRI1022 Briess 2-Row Carapils® 50 lb The posted sheet as of right now looks correct - thanks!

Let's go ahead and leave out the Pilsen for now then - wasn't sure what the deal was with splitting base malts. Yes, I'm looking for 10# of C40. I could go higher on that one if necessary, up to 25#. Here's the revised order: 1 x BRI1003 Briess Pale Ale 50 lb 10# BRI1035 Briess 2-Row...

1 x BRI1003 Briess Pale Ale 50 lb 25# BRI1004 Briess Pilsen 50 lb 10# BRI1035 Briess 2-Row Caramel 40L 50 lb

For group buy #12: 1 x BRI1003 Briess Pale Ale 50 lb 25# BRI1004 Briess Pilsen 50 lb 10# BRI1035 Briess 2-Row Caramel 40L 50 lb Looking forward to it!

Ahoy there from Yuengling country! I'm also new here, from Maryland. I lived in AK for 10 years - went to High School there in Klawock and went to UAF for a degree. I hope you have good luck fermenting that old-school beer you want!