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No brewing for me today, just trying to keep my hands off the 2 batches I have working. It is bright, sunny and beautiful down here this morning though, but cold, cold, cold!
I am drinking some home-roasted coffee after polishing off some rye toast and scrambled eggs with cabot and scallions out of the garden. I'm brewing a tmave pivo and bottling an unseasonable biere de mars. Later I am roasting more coffee and cooking some chili. Busy day but at least it's all stuff I enjoy.
Quote from: reverseapachemaster on November 15, 2014, 10:44:14 amI am drinking some home-roasted coffee after polishing off some rye toast and scrambled eggs with cabot and scallions out of the garden. I'm brewing a tmave pivo and bottling an unseasonable biere de mars. Later I am roasting more coffee and cooking some chili. Busy day but at least it's all stuff I enjoy.so the roasting coffee beans-whats the cost per pound un-roasted and whats the process? i've thought about it just never done the research yet. much better than buying whole roasted bean coffee?
Took a little more than 24 hours for my helles to show active fermentation.....remember when I first made lagers and pitched at too high a temp and they started within 12 hours. I would have freaked waiting 24 hours in the old days....now I just sit back and know pitching at 46F and waiting is the way to excellence.