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140º sounds right to me, but I've seen a chart somewhere that even at 140º it takes several minutes — more than I would have thought – to actually kill the yeast. Pasteurization to kill yeast requires the liquid brought up to around 160º and held for 10 minutes or more.

Hops Direct has really decent prices, but I hate the toll on shipping. I just checked out what it would cost for 3 lbs. shipped at lowest/slowest rate — over $16. Come on people, that sucks.

I agree with the OP on the burnt taste of some darker ales. I make dark ales, no particular style I guess, that are heavy on the Vienna, most are one to one with 2-row and some with even more weight on the Vienna. Vienna gives a nice color and delicate toasty flavor without the, hit you in...

I ordered some bulk grains from Korny Keg a couple of months ago to take advantage of their nice prices and flat rate shipping. Limited, but good, products and the flat rate shipping was a deal maker. Yesterday I made up another order from these folks – about an $80.00 order — and when I went...

Nice post, some good ideas and advice. I only wish I had your sense of organization. It seems I seldom use the same procedure twice. It's a good thing that brewing can be so forgiving in a lot of ways. Despite my worst efforts I almost routinely get good tasting — not prize worthy I'm sure...

I haven't followed this thread from the top, but recently gave Korny Keg a try for some grains, perhaps others have already suggested this. They have terrific prices and flat rate shipping, even on 50 lb. bags, etc. Not a ton of choices, but they do cover most of the basic stuff. I got some...

Me too!

That's what I do, and it works fine for me. I can hear the purists cringing from here, but no one whose tried mine have objected or noticed the use of artificial sweetener. Of course, since they're my friends, they probably have very unrefined tastes to begin with. ;)

Audiobooks.

http://sites.google.com/site/yankeeharp/breadbeer Never tried this, but it does sound fun for very little investment of time or money. Who knows?

"if the original poster could mash an extra 6 pounds of Pilsner malt and then take out ~4 pounds of his pilsner extract …" If you go that far, (6# Pilsner) you might as well go all grain it seems to me. BTW, I think AG about as easy as partial mash anyway. I was just making a suggestion...

This is something I've never tried, but what would be the downside, or upside, of using a small amount of powered Amylase Enzyme in the steeping water to convert the starches when not enough conversion power is available in the grains being steeped? Amylase Enzyme powder can be purchased from...

I really hope there's no relationship between the stroke and home brewing.;)

I sometimes hear comments about nearly crystal clear wort coming out of the boil to the fermenter. I just never come close to seeing anything like that with my beers. I've tried whirlfloc on occasion, but noticed little improvement, so gave up on that — didn't need the extra expense for...

Not being close to any LHBS I've grown to rely on MoreBeer for nearly all of my supplies. When buying 50-70 lbs of base grains, it's difficult to beat their 10 lb. packages at just over a $1.00/lb. including the shipping. The 10 pounders are much easier to handle, store, and keep fresh, too...

Out of curiosity, about how much enzyme powder might it take to convert the OPs unmalted grain bill?

So, so true!:mug:

Your thoughts and mine run along similar lines. I agree with nearly every item you list in the OP. Here's a modest suggestion that would require a little upfront expense but might add a good deal of extra capability to your brewing. Brewing on the cook top, in the kitchen isn't my idea of a...

I tend to drink most of my beers straight from the bottle and I much prefer the smooth lip feel of the pry offs. If that sounds a bit kinky, so be it. ;-D

"the crush is different from vender to vender" You might want to invest in a Corona Mill for somewhere in the $25 range on Amazon, etc., especially since you're doing BIAB. Since there's no issue with stuck mashes, you can tighten the plate on the mill for a finer grind and perhaps get better...