I've done Pacman from Shakespeare stout and Chimay from the Premiere (red label). But, like Tom, I don't bother any more since you can buy them both.
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Technically that is not a proof but I get the idea. In the end it's how beer quality is improved that matters.
Just curious as to the imrovements that you have been seeing. Is it in some of the beers you are brewing, or in all. Peeking at your water report in the "Post your water report" thread, you might see improvements for darker beers or light beers, as your water might be good for Amber beers (just a guess). I have been reading Martins instructions on the spread sheet, and will try it the next time I brew.
You mentioned that the results are prooven to be within 0.2 pH units of the actual mash pH. How did you perform this proof?
No and no and NO.
You do not dry hop Bohemian Pilsner.
Well you can do whatever you want to with your beer but do not call it Bohemian Pilsner then.
I also saved some of the yeast from the primary. I've been feeding it about once a month by pouring off the beer and giving it fresh wort made from DME.
what do you use to keep it from draining while mashing? do you just raise the end above the liquid level? a hose clamp?