« on: October 20, 2010, 10:20:56 PM »
This should give you a good idea of what I'll be doing this weekend . . .
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Your minions though, right?Now where were we? Oh yes, anarchy. Denny, were you responsible for the WTO riots in Seattle?
Nah, I was an upstanding hippie businessman by that point. Those were just kids!
First of all, Godwin's Law.After much discussion, this thread will allowed to continue as long as the content doesn't stray into the distillation process. This corresponds with the trend of breweries getting involved with distillation. We've put a lot of effort into disproving the notion that homebrewers are moonshiners and don't feel that the organization as a whole benefits from discussions that confuse that effort.
Why is everyone so afraid to talk about this? This isn't Nazi Germany for crying out loud. Freedom of Speech! Stand up for your First Amendment rights!
Pretty close...it's a hybrid method I've heard referred to as "Super Fly". It's also the way Mike Dixon sparges. Like the OP said, the real solution is to get a bigger cooler. I've got a 152 qt. that I break out for extra large or high gravity batches. 65 lb. of grain at 1.5 qt./lb. and it's only 2/3 full.
Isn't that pretty much fly sparging Denny?3) Or should I just add as much sparge water as I can when starting the second runoff, and then just keep topping it off until I’ve added what I need?
That would probably work just as well.
Do you think it was damp or lack of O2. Maybe try drying the dust in a 250F oven first.I don't know for sure, but that's a good idea, I'll try that. I need to come up with a new way to light it, I used all of the fuel in my lighter too.
In Maureen Ogle's book, Ambitious Brew, she describes a NYC courthouse scene during the lead up to prohibition where they brought in an expert witness to refute the notion that beer was alcoholic. He testified that he had already consumed several beers that day with no ill effect. The anti-saloon side lost the argument.I remember that Jeff, wasn't there some insane number of beers the guy claimed to drink every day, like 30+? I have a copy of that book somewhere . . .
I think you're probably right, but I don't have a decent way to warm it up without it getting too warm. I'll see if I can come up with anything.Yeah, those things give off wisps of smoke, so if I can capture and concentrate it a bit more that might help. If I have a box at home I'll do it tonight and see what happens. It's getting a lot colder though, hopefully that won't be a negative. It'll probably smoke around 55F at best.
That seems pretty cold. I would think the cheese could absorb more smoke at slightly warmer temps. Mine was right around 85-90F and didn't melt.