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I recently stepped up to kegging and am using picnic taps till I decide on faucets. Suffice it to say I was not prepared for their.... "dribbling" qualities. SWMBO has yet to discover the truth of why there are old t-shirts sitting on the kitchen counter looking (and smelling) a bit wet....

Brutal Truth, oh hell yes

BillyBeer; very cool recipe. I may have to try it.

My setup is pretty darn similar to this, but I don't use propane, I do it stovetop. Seems like a pretty "classic" method. I mean really though, the important thing is to tailor your brew setup to your living situation - climate, space, SWMBO, etc. Dollars should kinda be secondary, most DIY brew...

I just went to my municipal website and found the latest water quality report (2008, in this case). It was moderately helpful.

Exactly what I was going to post!

I did that once and had no problem. Dethbrewer's thread mentions "tea-bagging" the grains at the end of steeping. Different circumstance, but I found that it helped a lot. Otherwise yeah, over 150 degrees and you should be golden imo.

Been going through a similar situation with wyeast 1214 myself. Had a bottle last night at "green stage" (two weeks in the bottle) as an experiment to see if the sort of odd, not-quite-sulfur not-quite-sour odour had taken off. It hadn't, and it tastes a tiny bit sour as well - but I remain...