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Nice job, you got me too.

Well done, I do many of these as well. Switching to All-grain is the biggest savings for sure!

"The reason that I decided to write this article is to help the beginning brewer save some cash and make a fantastic beer at the same time." This is a good artilce for the audience quoted above, beginners may not initally think of these things and I applaud Jason for writing for them!

Look at their terms of use. Looks like they were written for a large corporation.

I did one a few years ago, below is a link to the thread. There's a video on the second page as well. My advice would be to add syrup during secondary fermentation and plan for that addition so you don't overshoot your abv%. I added 6lbs of syrup just before pitching and most of the maple...

Thanks for great article!

Great article, Charlie helped me learn how to brew a few years ago. Right now I'm relaxing, not worrying, and having a home brew!

Just wait another week, then rack to your keg. Chill the keg overnight and then carbonate it. I use the shake method but the beer never usually tastes it's best until it's been carbonated for at least a week. Why does it need to be clear? If you rack well, the let it clear the rest of the way...

I would go with Citra which should give you more of the fruity citrus aroma you are looking for if you add it for the last 15 mins. What are you bittering with? Maybe use the Hallertau as your bittering addition since they are a much lower Alpha Acid than Citra.

Base looks good to me, you could throw in a lb. of honey malt and an ounce of black patent or chocolate to darken it up a little. Use an oz. of Chinook at the 60min then as many hops as you want (like you would for your IPAs) starting at the 30 min mark. I just brewed one similar to that grain...

Another vote for the OxiClean soak followed by a Brillo pad scrub. Stubborn labels get the razor blade and lighter fluid treatment.

I corked 112 bottles on Sunday and the floor corker seated them all perfectly, not one ugly dimple-cork. Totally worth the money, maybe you'll want to make more wine once you get one of these!

You may be filling the bottles too full also. I had the exact same issue and was told to quit over filling and set my depth a little deeper. The hand corker is adjustable if there is a nut on the top of it. I did buy a floor corker since I have 42 gallons to bottle this year so I plan on...

You may want to use copper instead: http://www.ehow.com/info_8620608_dangers-cooking-galvanized-steel.html

It's a rack to cook pork tenderloins on your grill. I put the copper conduit inside the braid and then the entire thing is protected by the "cage."

If you use copper conduit inside your ss braid you'll be fine, that's what I used. I had a problem with twisting the braid when I stirred the mash (with a paint stirer on my drill) so I just bought a small SS pork rack in the grilling section at Meijer and use that as a cage around my braid.

Gotcha, thanks!

The only thing i would worry about being galvanized are the screws I used for the base. Do you think the aluminum foil is ok to leave in a few places (shaker cap has foil filling the gap created when I removed the original rubber cap that lined the SS cap)?

Do you notice a difference between your smoked malt and store bought smoked malt? Is yours more intense? How long do you wait to brew with it after smoking?

Built mine today and tested it before soldering the joints. I had to use foil to make the connections tight while testing. https://flic.kr/p/qo3jZd