My first all-grain batch, a 100 IBU Centennial IPA, is fermenting. Even though my efficiency was low (65%) I am happy with the outcome. I have 5.5 gallons of beer in the primary. The whole process took 5 hours. Sure Palmer and Papazian helped, but most of the tips, tricks and money saving hints I found here in these forums. I just wanted to toast those who offer their knowledge. Thank you, homebrewtalk.com!