I just tear it of the roll and place it loosely over the opening.
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Hmm... I have a 6 digit membership #, and they ask for a 9 digit # to link the account. Hmmm...
I had the same problem. I put zeros in front of my number and it accepted it.
Pizza and Beer
I've never tried this one, but Randy Mosher has a recipe for a 1.050 Belgian Single in Radical Brewing (p. 123):
6 lbs Pilsner malt
3 lbs. pale ale malt
.5 lb aromatic
.75 oz Challenger (7.5%) at 60 min
1 oz Saaz (3%) at 30 min
.5 oz. Northdown at 5 min
.5 oz Saaz at 5 min
Belgian Abbey ale yeast
Looks like mash temp would be 150 degrees.
Good luck on your quest,