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There are plenty of wine, rum, and other barrels in use. So glad I got my "well, actually" in for the day. :fro:

Looks quite good. I'd only suggest one change. Go for darker Candi sugar. Either the 80-90L stuff or the 180L stuff, or a mix. The amber isn't exactly right for a BDSA. Of course, if you want something lighter in color and flavor, then it's the right choice.

Why does this labor cost issue keep coming up? I've yet to see a check from any of you fools for labor. Don't cheat me. And time is money? Please...only when I'm at work.

But, but, labor costs!

I assume most around here do this, don't you?

OK, so just be patient until next year and see how the 2014 vs 2016 costs compare. Because, you know, the gear upgrade itch is so easy to ignore. :D

Any tips for getting those pesky landstriders to fit in the pot?

Wow! 226 pages of recipes & stuff. Incredible. Yes, some points are a little vague (malts include "dark crystal" - really? How dark?), but overall this is a great resource. Thanks for the heads up! Can't wait to compare this to the real deal once they start brewing in C-Bus.

It definitely will. Anything dissolved or suspended in a liquid will, from starches, sugars, proteins, salts added for water profiles, anything at all. I don't mean to harp on this, but it is kind of important to know how these instruments work if you're using them. Absolutely. At least...

Translusitometer?

While these things aren't necessary, they do make the process of making & bottling beer more enjoyable. I brewed my first 18 months or so without the vinator. I saved up and got one, and I don't regret it one bit. It's still chugging along, 5 years later. Everyone's situation is different...

Crystal by itself cannot, is what I meant. OP is talking adding only crystal malt to an existing extract based recipe. Of course you are correct in general, but a mini mash isn't the topic at hand. And why do you not think it will add to the FG? How little do you expect 5lbs to add to the...

Right. Crystal can't be mashed, but it can be steeped, with different results. 5lbs of medium to dark crystal will add moderately, to FG, 5lbs of steeped crystal will add a mountain to the FG.

If you're looking to make a dark strong or dubbel out of this, you're going to want candi syrup, not mass quantities of crystal malt. Crystal malt is used sparingly, if at all, in most Trappist recipes. The FG of this recipe is already expected to be 1.012+. If you add 5 more lbs of crystal...

Get yourself one of these and save time and money when bottling. You have to use all of a pint/quart of Star San for as many bottles as you're using. Plus, you can reuse the Star San in your bottling bucket or to sanitize other equipment. It makes that bottle last much longer, and your...

I think you've got the right attitude on this, OP. The only difference temperature will make in absorption will be the speed. A minute or two at boiling will be the same as a day or two at fermentation temps. But, you ferment for a few days, at least, anyway, right? Aside from absorption...

Sure, and we add other things at various points post boil, too. You choose when to add based on what effects you want. If I want an IPA with a huge hop aroma, I'm not going to limit myself to 5 minute additions. That would be daft. I'd add whirlpool and dry hop additions as well. What I'm...

But if you add post boil or in secondary, they're still going in the wort/beer, no? I'm confused by this statement.

Exactly, just like if you mix opposite colors on a palette. Black and white in equal measures? Red, yellow, and blue in the same proportions? Boom! All color disappears. :D

Don't neglect your ability to get more than one beer from a batch. I do this a lot since I stepped up to 10 gallon batches. With a little creativity, I can brew 10 gallons all at once, and then once I'm draining the wort from the kettle post boil, I start to work them differently. As an...