Make a 5 gallon batch and split into the two 3 gallon fermenters for different dry hop additions. I'll reuse the yeast and can make another 1 gallon batch at my place on sunday. I'm using the http://www.homebrewtalk.com/showthread.php?t=59907 as a template. I propose that instead of single infusion at 90 at 154, we do our normal 60 min mash and single sparge.
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