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Lots of local content but good national coverage too. http://kcbeerblog.blogspot.com/

You can get the frosting smell out easily with some PBW or OxyClean Free. Put some of that in the bucket, fill the bucket with hot water, jam the lid into the bucket, and let it sit overnight. Then rinse and sanitize and it's ready to go. You'll have issues with headspace, as Shaneoco...

“The problem with Internet quotations is that many are not genuine.” – Abraham Lincoln

Problem is that if you use clear carboys you'll need to keep light out of there. I have a tinted-glass front former wine fridge, I need to see how well the glass stops UV.

You're pretty much got to chill it before you force-carb. Warm liquid won't hold gas. Chill it to serving temperature/storage temp and then force-carb.

The nice thing about Sam Adams is I can get one pretty much anywhere. If I go into a grocery store that has BMC, sitting next to it will be Sam Adams. Even here some places don't carry Boulevard, so I'll pick up a Sam instead of running down something more local. Good company, good values, I...

Yup. All the time. Good quality pyrex one. It transmits heat a little fast, so it's really reactive to changes in heat setting.

It'll try really hard to boil over. I mean REALLY hard to boil over. I get mine to a boil and turn my stove down to just a notch above simmer, any higher than that and it's a big mess. Watch it like a hawk.