Recent content by Bippar

I use an electric stove for a 5 gal batch, using a 5 gal kettle. Boil off is ~ .60 gal/hr. Not a big boil....but the job gets done. Just tossing this out there for comparative purposes only.

If I'm interpreting your timeline correctly, you are tasting the beer after 2 weeks' fermentation....which is well short of the time needed for the beer to mature. That said...I'd leave it in primary 3-4 weeks (if you prefer to use a secondary fermenter as well...then you might go with 10-14...

PS Have you downloaded the Beersmith software (BeerSmith.com)? You can get a trial version. It has what you need to answer your 2nd question regarding water volume (and a gazillion other things).

I'm relatively new to home brewing....but I can tell you that most of what I have read (alot) thus far seems to indicate a protein rest is not needed with modified malts. I skip it. My 2 cents.