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Old 03-24-2005, 02:14 PM   #11
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quart...simple 32 oz.

metric to many grams or liters to keep straigh, too easy to get confused.
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Old 03-24-2005, 02:15 PM   #12
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see no 2/3s What if I don't need a whole liter, I only need 2/3s of a liter?
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Old 03-24-2005, 02:25 PM   #13
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Quote:
Originally Posted by Rainee
see no 2/3s What if I don't need a whole liter, I only need 2/3s of a liter?
You mean like 66 milliliters?

The system itself is pretty easy, it's based on multiples of 100.

However, my brewing system is based on 10 GALLONS, so I'm not switching, either!!

John
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Old 03-24-2005, 02:51 PM   #14
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Too much math to try to figure out everything 100s.
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Old 03-24-2005, 02:54 PM   #15
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Quote:
Originally Posted by Rainee
Too much math to try to figure out everything 100s.
You kidding me, right? The whole beauty is that there is no math. If you do not need the whole liter then your measuring cup is divided in mililiters, so you can poor as much as you need.
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Old 03-24-2005, 02:57 PM   #16
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I would only use the Metric System under threat of penalty of death. The "Avoirdupois" system we use has worked fine for a long time and I see no reason to change it, but that's just me!
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Old 03-24-2005, 03:20 PM   #17
 
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I could not use that system if my life depended on it. I would just say....go ahead and kill me.

Better to do it now, so I won't have to get a headache trying to figure out what a milimeter is.
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Old 03-24-2005, 03:25 PM   #18
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Quote:
The system itself is pretty easy, it's based on multiples of 100.
Sounds like math to me.
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Old 03-24-2005, 03:29 PM   #19
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Quote:
Originally Posted by Rainee
Sounds like math to me.
So is trying to figure out 2/3 of a cup which is 8oz. The difference is that multiples of 10 are much easier and more logical.

We are just not used to it in the USA because we did not grow up with it. If we knew both systems equally then I bet most people would stick with metric.
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Old 03-24-2005, 03:31 PM   #20
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I wish we did switch over to metric. It's a pain in the a$$ when I have to convert a recipe from metric and vice versa.
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