Pretty empty . Top wasn ' t open though . Sitting in gondola line for that now <| sep |> Don ' t give him a corner photo , legit someone else already did . Look at his post history . He knows it ' s not flawless yet still posts that it is . Can we get a mod in here ? <| sep |> Rookie here , does this prevent them from freezing locked up ? <| sep |> Sure it does , it fits in great here ! <| sep |> Group Three , I unforunately Resetti ' d . If you were unable to finish your sales and would like to try again , I will open my gates momentarily . <| sep |> Toro Y Moi Samantha <| sep |> You sink or you swim , and sometimes you ' re Michael Phelps . <| sep |> That is incredibly high ratio of Amber and biscuit to your base grain . What style were you going for ? Biscuit malt should generally not exceed 1015 % of your total grain bill , and less than . 51 lb . 25 . 5 kg of Amber malt usually does the job . You have crazy disproportionate amounts of biscuit and amber . Was there a recipe that you followed or did you just throw it together ? Assuming 70 % efficiency , that ' s an OG of 1 . 140 in the 4 gallons you got assuming you got all your extracted sugars into your fermenter . A standard recipe should be about a third of that .