tangent
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You can see my predicament, a new chilled and inoculated Kiwi Mongrel (inspiration partially from Jazman :beer: )
But I couldn't wait until after Christmas, so the smoked lamb and most of the Christmas bevvies are now sitting on about 12C.
Would you drop the temp lower, say fu^k it!, or even wind it up to 14C (thanks to Mashmaster :beer: ) to get her going even sooner?