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I use a cooler. I put 32 12 0z bottles in it, and just fill them up. While some are filling I can move the rest in. Filler goes from one bottle right to the next. I used to do it one bottle at a time. What a pain...

I use a barley crusher. I would highly recommend one. I really don't know too much about mills. Are the first 2 designed for homebrewing, or more for cooking? Is there a difference?

Good luck on sunday! Just remember that your first batch is an experiment, learning about your equipment and technique. It sounds like you understand the process well, and are doing the requisite calculations. I have typically mashed in at 170, and hit a mash temp of 152-154 or so...

When i was doing extract kits I learned the hard way on the 1-2-3 rule. I drank most of my first batch before it was in the bottle for 3 weeks. I had a few I kept for over a month, and the beer was completely different. Patience is the most important aspect of brewing. When I followed...

there is an o-ring that drives the second one. No problems when grain is in there, as both will turn.

That size is big enough to do an AG batch, but just barely. I typically start with 7.5 gallons in the brew kettle to get a 5 gallon batch, and that pot would only allow for small amount of bubbling during the hot break. I have a 48 quart kettle and do not usually have boil over problems...

the funny thing about sunset wheat (other than the fruity pebbles) is it is one of leines most popular beers. Demand definately outpaced production when it first came out.

My LHBS has posted on their website limiting online orders of hops, but I have heard of no limits in house. I guess I agree with the malts and hops in proportion as long as the LHBS would recall that you purchased in bulk from them in the past. I also agree, it is probably not illegal, but...

Which Leinies flavor? Sunset Wheat?

Some of my favorite bottle openers from my favorite Bike company: The Jethro Tule: http://www.surlybikes.com/stuff/images/jethro.jpg Scrap tool: http://www.surlybikes.com/stuff/images/scrap2.jpg And of course, they build bottle openers into their other parts as well...

Welcome to the club! I also think a batch sparge is best for the setup you have. Now the hobby becomes more addictive.

I'm in Stevens Point.

I normally start with around 7.5 gallons before the boil, and end up with just 5 in the fermentor. That is with a pretty rigorous boil, so your numbers don't seem that far off. Also, I use a bayou classic as well, with the standard 55K burner, and I usually run at 1/2 to 1/4 open once I get...

If I calculated right, it was 47 % efficiency. I used american 2-row as the pale ale malt. Doing a single batch sparge does not explain how low it is. How was the crush? Would the 45 minutes of mashing instead of 1 hour cause it? Is your thermometer accurate?

The break material is one of those things where it looks quite a bit different than the extract recipes. I just did a version of the recipe today, and it looked the same. I'm fairly new to AG myself, but if I understand vorlaufing correctly, you want to recirulate until the chunks of grain...

I thought when I toured a brewery this fall, they said they caught the CO2 off of fermentation, stored it as a liquid, and then used it as part of their canning/bottling process.

It is definately a lager. I think all of their beers are a lager. I toured the brewery last month... I second the fruity pebbles vibe. Not a bad beer, just has that taste....

While it is important to control your temp, when steeping 170 should not cause any problems. Alot of the kits I have done say to keep the temp between 155 and 170. RDWHAHB.

Welcome, Definately start with extract, learn the process that way. You will be able to put out some great brews that way, and get your technique and processes dialed in...

Welcome back to the obsession, er hobby!