On Mon, Mar 28, 2005 at 07:22:07PM +0200, Martin Rantzau wrote: > Årsagen ligger sandsynligvis dels i bundens tykkelse/kvalitet (2 - 4 > lags sandwichbund) og 'konkavheden' i bunden (hvælver opad/indad > v/stuetemperatur).
[...] Thanks! I had suspected the thickness of the bottom, but had not considered its shape (concave / flat at boil temps). Well, it will be beer anyway, just a bit slower... -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
