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Irish moss or whirlfloc tablets help drop every thing out of a beer. Transferring to early can be harmful if the beer is not done fermenting all the way and can cause stuck fermentation. Also there is a chance to introduce infections and oxygen to the beer. IMO secondary is not necessary because...

You don't have to secondary if you don't want to. I generally do 2-3 weeks in the primary and then bottle. Secondary is good for beers/wines that will age for a long time and don't want the brew sitting on trube for 6+ months.

Ive bought primarily from NB, midwest, and ahs. Just try to think ahead on what you will need and what you will outgrow, hard to do though. I went with a midwest kit a few years back and the only thing I dont use out of it is the carboy, I am afraid of glass lol. Prices may have changed but at...

I have a 10 gallon megapot kettle that I generally biab in. I also have a 5.5 and a 3 from my partial mash days. So I was thinking of using the 5.5 for mashing and the 3 to heat the water, I just want to try batch sparging for a change without buying any new equipment

I would think the carboy would be fine. As for the refractometer you can use a calculator. http://www.northernbrewer.com/refractometer-calculator/

Not sure why but when you naturally carb in a keg you use half the amount of sugar for the same amount bottles. So your keg will be overcarbed. Pulling the relief valve a few times may help. Do it in steps and give it time to level out, there is a youtube video I just remembered on how to...

You may have lost track of how many quarts you put in originally, happened to me once in a biab. I put a gallon or so more then I was supposed to and didn't catch it till the end of the boil. From that point on I always watched how much I had in the kettle as I was filling it, in your case with...

Biab would work for you, several onlime shops sell bags that will hold 15 pounds of grain for $6 or $7 theae bags are a little course though but usable. If you want a real fine bag look at buying one from wilserbrewer or making it from swiss voile

Sweet, thanks for all the replies! Looks like I have to get a whole drilled in my 5 gallon kettle :)

No just young beer, it hasn't had the chance to blend together.

How long have they carbed, if they are fully carbed 3+ weeks then there is a chance they will not blow but I would put them in a fridge just in case. If its only been a few days chances are whatever yeast is left will continue to eat all the residual sugars till it blows. If you try to take...

You have a few options to you. 1. Open up every one of them bottles and gently put them in your fermenting vessel and let them finish, you may have to add more yeast if it doesn't finish up. Being gentle will decrease oxygenation. 2. Pasteurize the bottles, several threads on here how to do it...

No it will be mashing with 1.25 quarts/lb, followed by one or two batch sparges. My real concern is heat loss due to it being in a kettle and not a cooler. I see why you think it would be similar to biab, but I am not mashing with the full volume as biab, the reason it will be full in this case...

I would like to batch sparge just to try it out however I don't have a cooler mash tun. I will use my 5.5 gallon kettle with a bazooka tube. I plan on doing brews in the range of 10-12 pounds, making the kettle almost full, which I'm hoping will help retain heat. I'm also planning on either...

You can however extract brews tend to finish a little higher fg then all grain

You may want to get a brewbelt/fermwrap with a temp controller. Either Johnsin A419 or build your own here's a link

Stir like it owes you money :)

Just make sure its 120v not 240, cheers :)

You can use dual controller if you want to ferment and use brewbelt at the same time, if just for cooling you can just program the cold side of the controller for cold only, or get one that is already set up like Johnson A419 controller online...

You can, but 5 weeks is not at all considered near to long. I got caught up at school and left 1 in primary for 9 weeks, no problem. You secondary it to a carboy/keg if you are making a beer that needs to age for a few months. Such as a barleywine or Quad that needs 6+ months