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mash for medium body, maybe 155.

They're pretty much all identical. 6.5g is about 12" x 20" and 5g is about 10" dia. I can get exact measurements later on if it turns out to be really close.

I'm interested in this, even though I've never had it. I love pretzels as much as the next guy. Could you share some details, and the mustard recipe?

yes, the smoked malts are fairly interchangeable fermentables-wise with your PA malt. leave the munich amount alone.

welcome, looks like a nice beer! Can't say the same for the cat. :) did you receive any, um, love-wounds on rescue night?

overcarbonated to undrinkability? how do you mean? Is there a reason you're not going with the normal priming sugar method?

sounds fun, go for it and let us know.

plastic tubing is only rated "food grade" within a certain temperature range. You may wanna check that. there is tubing available that will take the boil heat just fine. As far as using the vessel for boiling, it could be as simple as: A) Mash B) Lauter and sparge into a bucket, etc. C) Empty...

The mouthfeel won't be quite the same, but your head retention will be great. Steer clear of the chocolate wheat if you want to approximate the dry stout style. It may impart too much of a characteristic flavor. Then again, if you're just experimenting, go for it!

He's right. I just got some new racing stickers and an exhaust resonator for my Neon. Where will it end?! :D seriously though, there are some very real advantages to both. I haven't touched extract since going AG just because it's expensive, but I really miss the quick brew day. You'll...

+1. If you don't want to waste the batch, make sure you pitch a huge population of yeast.

got a little carried away at the homebrew shop? that never happens. ;) for a 5 gallon batch it looks like you're cooking up something like an imperial porter. gonna be plenty dark, at least 8% ABV, depending on how much maple syrup you add, and about 30 -40 IBU depending on how you schedule...

I don't know much about prickly pear fruit, but I've been intrigued by Charlie's prickly pear mead (and who wouldn't be...?). Will they hold up well in the mail? how do they need to be stored?

the burner bar in a grill is usually elongated and would not really work well for this application. search craigslist for a turkey fryer instead. they can usually be had for around $10-$20.

I would think that would be the ideal way to capture the souring level. after the pasteurization, the only flavor changes you'll get will be from aging.

the 2 and 3 piece are functionally the same. 3 piece breaks down more for cleaning, though I've never taken mine apart anyway. Stainless is just a higher quality material and will last longer and stay cleaner. brass is cheaper, and will work fine, but some people worry about the lead...

perry of course :) EDIT: actually, if you're not interested in perry, have you thought about maybe adding some to a cream ale or blond or something? If they're very flavorful, it may be an interesting touch. They may end up only contributing a very mild flavor.

This topic has been discussed hundreds of times (try searching and you'll see what I mean) but in a nutshell, AG gives you much more flexibility at the cost of larger equipment investment and longer brew days.

so nice cracking open that first brew. soon you'll be scheming up recipes at work and forgetting to submit your TPS reports. Keep the temperature as controlled as you can for your hefe and you'll be well rewarded. My first one was a serious clove bomb.

I have the same setup (but in 5 gal size) and my false bottom works well for batch or fly. If you're not buying grain online, you should be able to specify a finer grind at the shop. I bought a barley crusher, and though I love it, I realize it is one of those things that wasn't a necessity...