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Also, I have noticed that lots of people use the ss braiding. If cost wasn't an object (it is...) would you OBVIOUSLY go with a false bottom? Or does the braiding do the job just as well for less?

So, I want to make the leap and go All Grain. In fact I think it might be easier than what I'm doing now with PM after dropping the coin on the specialized equipment. A few of questions: I assume I should just got for the 10g cooler. Will I benefit from getting the "commercial grade" cooler? Do...

Well the ones I flipped to were, maybe there are some AG in there, but I didn't see them off the bat. It really is a pretty book though, makes a nice coffee table book for nonbrewers to flip through and get excited about beer.

I got it from my father last year for Christmas. It's a beautiful book and good info. I was bummed that all the recipes are extract only.

I'll pour one out for Billy Mays on that one.

Another vote for Oxyclean. It really is outstanding...it just works. Cleans my boil kettle back to it's original shine as well.

Google of course. I think I was searching for something about DIY fermentation chambers?

Just wanted to toss in this link from JZ: Mr Malty Pitching Rate Calculator It's a pitching rate calculator, plug in your info for one of your 5 gallons and then double the starter size to see what an ideal starter would be.

Ahh, thanks for mentioning that. It makes sense, but certainly not something i would have thought to do my first go round. Quick question - for something like light dry malt extract, would i just be substituting 2 row? Thanks a lot for the feedback.

Rock on thanks guys. I'll give BeerSmith and Beer Calculus a try.

Hey all - I'm worried this might be a really dumb question...but, I'm going to ask anyway. I'm comfortable with my noobness. So I got the book Extreme Brewing by Sam Caliagione of Dogfish Head (some of my favorite brews) and I was very excited to try out some of his recipes, however they are...

Question I have had about this - can you start fermentation at that temp? I have read/heard that you should start around 70 and then drop it. Would be a lot easier if I could just hit 62 for the whole process.

I don't have any advice, but just wanted to say that I have been having the same problem with that "twang" you're referring to, kind of a fruity, muddled undercurrent to all the beer I've been brewing so far. My last batch I finally got a refrigerator control. I started fermentation at 70 and...

Maybe so, I wish he had explained more. Maybe ill just pull the temp down a couple degrees to like 65 or something after primary fermentation a bit, though I'm not exactly sure what that would get me. Colder Fermentation = cleaner, crisper beer?

I ordered a mini-mash AHS Texas Blonde and I'm hoping to brew a nice crisp, clean summery ale. Now I am brewing it with the recommended White Labs German Ale/Kolsch Ale WLP029. But as I try to always do since I'm new to brewing most of the styles still, I listened to the Jamil Show that...

Glad you found it! I asked a buddy and he said last time he was at Cap Ale Bigfoot was on tap. Great spot your in. You know I keep meaning to go by the JR homebrewers, was thinking about going this Tuesday. My schedule has been pretty busy for a while now, so I'm keeping my fingers crossed...

The best part being the beer on the flip side of the trip of course ;) Definitely should be a wild time. Will have to explore the local brew.

Oh you've got to check out Capital Ale house: just a peak at their beer list: Ale & Lager Menu Great food and great beer. If you buy bottles to take with you they sell at a discount as well. Check it out and welcome to Richmond. Where abouts are you?

I'm sure you've tried the regular suspects? Capital Ale House and Corks and Kegs? would be where I would start, either would be well equipped to help track something like that down even if they don't have it.

Is this it? Large Budweiser Millennium Ltd Edition Bottle Pitcher