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I think that you have more of an engineering issue than has been fully appreciated so far. When you boil the wort, the hotbreak occurs. When the beer is chilled after the boil, the coldbreak occurs. This may seem obvious, but you are changing the typical location that these two events occur...

For me, the main reason I went with SS over Al is because of heat transfer. Aluminum is much better at transfering heat, is lighter and most often much thinner than SS. Because of better heat transfer and thinner walls and bottoms, you can end up scorching the contents of the boil. Sure it's...

I'm not familiar with that specific yeast, but for dry yeast in general, you're correct, you should not try to repitch yeast that started from a dry packet. In general, the dry yeast is so much cheaper than the liquid yeast that you shouldn't have to worry about cost. The reason that you...

Just remember that wheat doesn't have the enzymes needed to actually break down sugars during the mash, so you HAVE to add about 50% barely to accomplish an actual mashing process. You could also buy the enzymes and add them to the wheat, but adding barely would be my suggestion instead of...

Dry hopping will add a lot of aroma to your beer and I would certainly recommend it for an IPA, which should have lots-O hop everything :) I couldn't speak toward whether dryhopping will hide bitterness, but with more aroma, it might draw your attention away from the bitterness. Bitter is...

As mentioned before, make a starter and that will tell you if your yeast is good before you pitch it into 5G or more of wort. Other than really high temperatures, the biggest no no for yeast is temperature shock, which is very quick changes in temperature. I would not recommend putting liquid...

Here are a couple of links for fire blankets and heat tape: http://www.adlinsulflex.com/fire-blankets/ http://www.adlinsulflex.com/heat-resistant-tapes/ They don't have prices on the website, but you can email them for a quote. My guess is that they aren't going to be really cheap... There is...

Bittering comes from the thermal isomerization of alpha acids into compounds we taste as bitterness. If you calculate the IBUs (international bittering units) in your recipe, you have a little past the minimum bitterness to call the beer an IPA--based upon the BJCP style guidelines. When...

Personally, I think they should call it the Alcoltor.

I'm in the process of gathering all of my all-grain equipment and I am looking for a burner for my 25G/100qt brew pot. The diameter of this pot is 21" and weighs about 40 lbs. First, can anyone tell me what the benefits/drawbacks between a high pressure and low pressure burner are? Are...