Did a couple more batches today to keep fine tuning the technique. Much better results.
Some SM's Brazilian No-Name-O just into 2nd crack (FC+ if I read their descriptions right). Can't wait to try this come Wednesday.
Before the Brazilian, I sacrificed some Burundi, letting it go all the way into 2nd crack. I wanted to see how long it took. Started around the 7:30 mark for 2nd crack and kept going for some time. I don't think it'll be drinkable, but you never know. I"m not throwing it away yet.
