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It looks like he's content to not make the most of his ingredients. He'd rather spend more money on ingredients and less time making his brew. It is certainly not the way I would want to make beer.

I'd take that apart and look for gunk in there. It is highly unlikely that nasties would survive a boil, but not impossible. There may be some nasty flavor lurking in there too.

Do you put you wort/beer through any nozzles/valves/spigots after it has started to cool?

Just weighed some "granulated" splenda and 1/2 cup has a mass of roughly 19g. I should stipulate that my stuff I'd several years old at this point and it has probably been crushed and has probably sucked up a good bit of moisture from the air so even the 19g is probably an overestimate. The...

Packet splenda and "granulated" splenda aren't the same proportion of sucralose at least not volumetrically. They are both mostly dextrose, but there is just a lot less of it in the packets. 1 gram of packet splenda is roughly the same sweetness as 10 grams of sucrose. 9.7 oz of "granulated"...

Check your math. 7107 by my count.

It is my understanding that malt extracts are so concentrated that very little can grow in them at all, so they must be diluted to regular wort concentrations before you can ferment them.

I've not grown hops specifically, but I have the same situation as you for growing other sun-loving plants. I live at a higher latitude than you do, so you'll have to adjust (for the better) from what I do: 1. I use raised beds. If you can raise the level by a foot, you have one less foot to...

I found the article: http://byo.com/grains/item/94-adjuncts-explained Looks like we're both right. It seems to depend on the grain and mashing regime. It looks like you can almost always count on 20%, but you can go much higher if you do it right.

That level of disrepancy screams of measurement error or the recipe was just off. You'd have to post the recipe so we could see.

Definitely let it ferment out and finish it. You might be pleasantly surprised by the results. Accidents are at worst learning experiences and, who knows, it might inspire something.

I can concede my eff up that mashing isn't the same as conversion, AND I can do it without calling the OP an idiot and accuse someone else of being ill informed.

I seem to recall reading somewhere that malted barley has enough enzymes that it can convert about 20% more grain. E.g. 5lbs of malted barley can convert a further pound of rice. 3 quarts of wort wouldn't have been even remotely close to all the enzymes you needed for your rice. But the point...

Certain grains /are/ already converted (e.g. Crystal malts). But I believe you stopped reading that sentence at the "or".

I don't see how I did that. If he has additional questions, I'd be happy to elaborate, but I brought the difference to a single salient point. I didn't call anybody an idiot.

Steeping is extracting sugar from already mashed grains or for getting a flavor out if a particular grain. BIAB is mashing plus the above..

Rice doesn't bring amylase enzymes to the party and relies on the enzymes in the malted barley. Thus, your rice starch never had a chance to convert.

Just put some nail polish or a piece of electrical tape over the LED if you're concerned.

There will always be confirmation bias because it is illogical that somebody would pay $300 for a mashing rig when you can get similar results from a $10 bag. It is like when you pour two glasses of wine from the same bottle and tell the person one costs 5x more than the other, they think the...

Yeah. Second for it being way out of whack. That would be more than twice as much extract; almost as if the recipe called for 6lbs of extract and you used 6kg.