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Don't know if you're kidding or not, but you may have a point. I think that's the way the Aussie's do it as they have big time water wasting issues. If I'm not in a big hurry, I've been setting the fermenter in a few inches of cold water, wrapping the fermenter in a soaking wet towel and...

I hadn't heard about Grapes and Grains, I have heard that Wolf Creek Brewery south of Greenville hosts a group of local hobbyists, I've received a few email newsletters from them. Been meaning to visit the brewery — I guess they sell some supplies to the hobbyist brewer — but getting to...

"Someone check that, my brain is fried, even for an engineer." Thanks for doing the legwork on the proposition. Being a non-engineer, I'll probably need some time to digest your work, probably along with a home brew or three later in the day. I may take the concept a little more seriously, it...

"but the hops actually mellowed out nicely after 1.5 years." Well, as you might deduct from my screen name, I'm not really into 1.5 year aging techniques. Green bananas are just marginally on my radar. :-D

"IPAs are best consumed fresh." Somewhat ironic since the historical lore seems to indicate that IPAs were developed for their long term preservation properties.

Is the making of LME something that's beyond the capability of a typical home brewer? I'm not really planning to ramp up a shop for something like this, as I've gone to all grain quite some time ago. That being said, on occasion my OG has fallen short of expectations, and it might be nice to...

Whew, I thought I was the only home brewer in Oconee County. Yippee! BTW — I'm a retired curmudgeon who didn't take this up until I was 70. I don't make the best beer, but it beats most of the stuff at Ingles.:rockin:

My thoughts and procedure exactly except my wort does through a paint strainer lined basket.

Amen to that!

That beats the hell out of any "steenking" hydrometer readings. :mug:

Not a good idea on either count. Simple sugars don't develop strong yeast cells, and hops contribute nothing.

I'm with you on that. I think it applies to a lot of the procedures discussed on these boards. A lot of stuff gets so complicated/anal that it tends to scare away the novice/casual brewers. I frequently do some politically incorrect things with my brews and never produced anything that's even...

I'm with you on that — I hesitate to buy green bananas.

You motorized mavens are missing out on the zen of cranking. Puts you in touch with the grain.

I got a Corona mill because of its price and simplicity. It's been completely satisfactory. I BIAB, so I'm able to crank the wheels down pretty tight and get a fine crush, grind, or whatever and not worry about stuck mashes/sparges. I'm not a real efficiency freak, but I suspect I'm getting...

Those instructions sound pretty good to me, although I think let the mixture hydrate for an hour is overkill, 10 minutes in 100º or so water works okay for me. Then heat the mixture to 180-190º, but as you say, don't let it boil. I think my times and temps are from Palmer.

About 6.5 gallons. Larger would be nice, but the size works for me. BTW, one of the reasons I think the unit can boil such a large volume of wort with a relatively small heating element is that the aluminum pot is inside a larger metal jacket with about 3/8 inch of dead air space in between...

About 30-45 minutes depending on the volume of the strike water and the initial temperature of the water. Just a guess — I'm retired and ain't in to the timing thing too much anymore. The cooker's not going to set any speed records, but it's up to most tasks, just takes a little more...

Check out this link. (Amazon link at bottom of this post) It may be a fairly reasonably price option for you. I have this setup, and it's worked well for me. Not perfect, but perfectly workable. It will keep a rolling boil on about 6.5 gallons and get there fairly quickly. I think the heating...

To get full conversion of carapils they need to be in a min-mash or full mash with 2-row or similar. If they're steep they'll leave quite a bit of unconverted starch, although they may add some body. Probably abou 4 oz. in a 5 gallon batch would be the upper limit.