<div class="gmail_quote">On Sat, Feb 11, 2012 at 11:23 PM, Clinton Ebadi <span dir="ltr"><<a href="mailto:clinton@unknownlamer.org">clinton@unknownlamer.org</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">
<br>
Dear Steve,<br>
<br>
To brew the Brown Ale I require:<br>
<br>
* 8.5lbs US 2-row<br>
* 12 oz Chocolate Malt (UK, the Internet says it might matter due to<br>
different extraction potentials vs US!)<br>
* 4oz Crystal 40L<br>
* 4oz Crystal 60L<br>
<br>
* packet of Kent Goldings<br>
* Wyeast Ringwood Ale<br>
<br>
Also we are basically out of bottle caps and so ... lots and lots of<br>
caps in a variety of colors (anything but plain brass ... red, green,<br>
black, silver, white...). Something like $10 worth seems like a good<br>
bet.<br>
<br>
Our vinyl hosing is getting hosed again, so if you could fetch another<br>
15' that'd be awesome. We'll cut it to size as needed here.<br>
<br></blockquote><div><br>5/16 inner diameter, right?<br><br> </div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">
Can you bring your autosiphon and small wine thief? I'll be figuring out<br>
some hot liquor collection stuff soon and will acquire my own autosiphon<br>
but am not /quite/ financially ready for that +$12 hit :( (gotta get<br>
supplies to start my seedlings and gardening crap this billing cycle!<br>
NATURE IS WORKING AGAINST ME).<br>
<br>
I am also potentially interested in acquiring a can of Blackberry<br>
puree. Call me when you get to the brew store and I can confirm... (more<br>
cider!)<br>
<br>
YET ANOTHER TASK: can you see if they still have used malt drums / see<br>
if the lids are locking? Pix if possible kthx. I need a soil tumbling<br>
device to blend together my used dirt and compost and whatever so that I<br>
can grow food.<br>
<br>
p.s. remind me to add the buffer 5.2 and also to check the pH AT ROOM<br>
TEMP (fun fact: the 5.2ish target pH is at room temp, and at mash temp<br>
is something like 0.3-0.5 lower ... that explains that then!).<br>
<span class="HOEnZb"><font color="#888888"><br></font></span></blockquote><div><br>According to Palmer, we are already using numbers that are useful for measuring at mash temp. I wouldn't sweat it. We could reserve a small sample to test at room temp and note the difference--it'd be good experimental data, and worth doing as it's trivial to accomplish.<br>
<br>Roger on the other fronts; will call at the brew store.<br> <br> </div><blockquote class="gmail_quote" style="margin:0pt 0pt 0pt 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><span class="HOEnZb"><font color="#888888">
--<br>
Ethan: i'm working on myself<br>
Ethan: the self is the most important thing<br>
Ethan: i learned this from a packet of tea<br>
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<br></blockquote></div><br><br clear="all"><br>-- <br>Steven F. Killen <<a href="mailto:steven.f.killen@gmail.com" target="_blank">steven.f.killen@gmail.com</a>><br>| elvestinkle @ twitter<br>| <a href="http://pursuing.calefaction.org" target="_blank">pursuing.calefaction.org</a><br>
<br>Etsi provectus in sententiis sis<br>Esse parvulus in spiritus debes<br>