3oz pitcher worked marvelously! Ok, could have been better but no problem
keeping it in the pitcher by only partially opening steam valve. Did you
check out the HB post I linked?http://www.home-barista.com/forums/viewtopic.php?t#47Hairbender wise this 12oz swag bag the first time I've actually pulled any
shots of it at home! I know Phuong uses 'bender in her shop and has the LM
GB5 set ~201f per one of her baristas. However he feels it's set a bit too
hot for staight shots. Talking with Chris Tacy briefly Sunday he likes
'bender ~198f. That machiatto posted on HB pulled ~201f HX hump ~199f main
shot and was quite good. Just pulled a bit cooler 37sec ~1.25oz ristretto
2sec manual preinfusion augmenting E61 preinfusion ~200f HX hump 198f main
shot which may quite likely have been my best 'bender shot yet, home or out
there! 
Side note: using flash-flush count-n-go I get about a 2 to 2.5f intra shot
temp drop from hump depending on shot type. But if use flush and wait method
virtually rock stable 0.1f intra shot stability. But I don't like using
flush and wait and find the humped shots both quite tasty and much easier to
reliably hit desired temp.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

I think I'm pulling the bender too hot.  I pull my own blend at 201F
using flash-flush count-n-go, I'll try a couple degrees cooler.  I
just recieved a thermo-filter and am doing some more analysis of inter
and intra shot temps using both methods.  Do you have any good links
to how-to's other than the old stand-by 'how I stopped worrying and
learned to love HXs' ?
Mike (just plain)