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Old 09-18-2017, 12:10 PM   #15161
sour_grapes
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Yeah, being that we are drawing our water from the bottom of a big lake, the water in winter is pretty much going to always be 39F (temp at which water is its densest). On paper, I can get 3.5 gpm from that (for an 80F delta-T, with 142kBTU/hr output power). I have never observed any problems in winter with our hot water availability. I usually set my thermostat to 126F, or sometimes 120, and use added heat on the DW. When you have a continuous supply of hot water, there is no advantage to setting the temperature high.

As an aside, for conventional tanked systems, there is a danger of setting the temp so low, because buggies (like Legionella pneumophila) can grow at this temperature. But since we're not holding a tank of water at 120F, we don't have that problem. And we have less danger of scalding.
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Old 09-18-2017, 06:19 PM   #15162
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Crossed one off the bucket list today:
Nice!! My first flight was in an historic, open-cockpit, fighter plane that belonged to a friend. I was around your son's age. Our friend did cool things like barrel rolls and dives.
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Old 09-18-2017, 06:33 PM   #15163
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I am enjoying Craig's Chardonel tonight, and really like it. The wine is nicely acidic and I taste lemons.IMG_1894.jpg
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Old 09-18-2017, 08:10 PM   #15164
Boatboy24
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Nice!! My first flight was in an historic, open-cockpit, fighter plane that belonged to a friend. I was around your son's age. Our friend did cool things like barrel rolls and dives.
Nice! We did some nice steep turns and dips, but no rolls. I'll be going back for the full acrobatic flight soon.
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Old Yesterday, 04:41 PM   #15165
ceeaton
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I am enjoying Craig's Chardonel tonight, and really like it. The wine is nicely acidic and I taste lemons.Attachment 39244
I'll save a couple more for you! Like I said in another post, I felt bad I stuck you with a bunch of white wines, and you gave me red wines (my favorites). I'm glad you liked it. Those grapes were from my local guy (Thunder Ridge Winery (Jeff)) who is one of @Brian 's mentors (who we met on Saturday @ Harford).

I think that one still tastes a little thin to me and too acidic, but then again they say that Chardonel is the poor man's/women's Chardonnay, so my expectations might have been too high. If it tasted good, that makes me feel good, as I'm always trying to improve my fermentation technique. Maybe all of that beer brewing in earlier in my life is paying off!
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Old Yesterday, 05:09 PM   #15166
Boatboy24
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@ceeaton: is that the same Chardonel you gave me a while back? I recall that being very good.
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Old Yesterday, 05:27 PM   #15167
ceeaton
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@ceeaton: is that the same Chardonel you gave me a while back? I recall that being very good.
It must have been, it's the only Chardonel I've ever made. It's just short (by a week) of 24 months old. My final numbers after MLF were a pH of 3.21 and TA of 7.3 g/L, so it definitely has a nice bite to it. Only used an ounce of French oak chips during primary fermentation, then 1 oz of the same variety of cubes in the secondary during MLF. I don't notice the oak in it. I just thought the body was lacking, don't remember how much you remember of that, I probably gave it to you quite a while ago.
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