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I guess. Boiling 3 gallons in a 3 gallon pot is a little exciting, and if you do them sequentially, one pot will be high gravity and one will be low gravity; that makes calculation of hop utilization a bit more tricky. You can get an 8 gallon aluminum pot from Wal-Mart for about $25; might...

No, a lot of it ends up 'stuck' in the grain; it depends on how you sparge. I generally have to use about 8-9 gallons of water to end up with 6 gallons of wort.

That is a really good point. Which begs the question - does anyone know of a cheap, accurate assay that measures alcohol content of beer?

I think Papazian's book has instructions for making a plastic-bucket mash/lautering tun that might work well for you. It's a lot of drilling though. You can also convert various coolers/kettles with a minimum of hardware; there are a lot of designs for that here. I use a 10 gallon cooler...

Will be a good thing overall, I think. The beer itself probably won't be anything special, but you never know - and it will almost certainly be better than what they make now. A lot of craft beer drinkers will diss anything BMC makes as a matter of course, no matter what it tastes like. BMC...

Make beer the usual way, then heat it up to evaporate the alcohol. (Water evaporates more slowly, so you can get rid of most of the alcohol and keep most of the water.) Even better - pull a vacuum on the container you have your beer in, then heat it just a little, so you can get rid of the...

I think the main reasons would be time, effort and cost. If you don't really like beer, it's a big investment of time and money.

The BMC switcheroo thread got me thinking about this: My wife and I have this routine going. I'll get home first and get a bottle of something out, pour it and be drinking it when she gets home. "What's that?" she asks "Guess," I'll say. (And of course she does the same to me.) I...

A beer that someone likes (generally from a brewery other than BMC.)

It won't "push it out", it will use it up. Yeast eat oxygen, and can deal with small amounts that sneak in.

Well, I guess if my choice is between pandering and being dishonest, I'll go with pandering!

Your original post seemed to be saying that it is "selling out" by recommending a beer be used (drank) at a different temperature than it is ordinarily intended, mainly to make money. I used an example of equipment being used in a different way than it was designed for, mainly to make money...

Options are: Whole fruit just after flameout when the temp is still above about 180F (safest in terms of sterility) Heat fruit to at least 160F and add to primary after fermentation slows Use Oregon puree (sterile) and add to primary after fermentation slows I've done 6 fruit beers...

Nope. I wasn't at the Hangar 24 competition; just picked up the scoresheets later. (One gold and two silver!)

Hmm. If someone makes winemaking equipment, and someone here decides it's usable for brewing as well (perhaps not ideal, but cheap and effective) and that manufacturer puts something on their website saying "works for brewing beer as well" - are they "selling the **** out?"

Am I compromising my integrity by drinking my Terminator clone cold? I mean, it may not be "correct" but I like it that way. I guess I don't see that as bad, even if I recommend someone else try it that way. Probably; and there would have been an extraordinary fuss 20 years ago if any...

Glass or plastic carboy (work well) or bucket (works OK.) SA:volume shouldn't be a big deal; I've noticed no difference moving from plastic buckets to 5 gallon carboys/6 gallon better bottles/7 gallon glass carboys.

If you could sell more of them that way because people liked cold steak - yep. If people liked it that way, why not? I like my Terminator clone pretty cold - but if other people like it warm, good for them.

She sent out a .pdf with some of her results (although sadly not all of them.) I'll try to attach it.

Because during the reproduction phase (the period where they're using oxygen and multiplying like crazy) they generate different metabolites than when they are anaerobically converting sugar to alcohol. If some of that reproduction phase happens in a beaker full of extract, you'll get slightly...