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Wouldn't the high temps of the pressure cooker kill the yeast?

Awesome. I figured it wouldn't be a big deal, just wondering if there was much incentive to combine 2-row and 6-row. Or use multiple base malts. I don't see many recipes call for this...

I recently brewed a Fat Tire clone that deviated from the recipe a good bit. Most significantly, I didn't have enough 2-row pale malt, so I added some 6-row to round out my base malt. The ratio of 2-row to 6-row is about 2 to 1. Has anyone had experience combining 2-row and 6-row? Did I...

Is the chill haze always caused by protein? I just harvested some six-row barley that has 13.1% protein, which is on the higher end, so I'm a little worried about chill haze or other off-flavors.

How long does it take to boil 7 gallons of wort with 4500W? Did you install a special 240V outlet, or are you stealing the one from the stove or laundry? I feel like most people don't have access to an open 240V. Though perhaps most serious home brewers put one in.

What's your power source? If you're plugging into one 120V 20A circuit, you can't get more than 2400 watts. Remember, Watts = Volts * Amps. You'd be cutting it close with 2000 total watts - you're always supposed to design to about 80% of your total capacity.

I totally understand the allure of AG. But is water chemistry much fun in itself or is it just one of those dull but necessary tasks to make your beer better?

It seems like people jump to AG so quickly. After you've made that big transition, where do you go from there??

KuraKura, I've seen that problem too, and it happens when the grain doesn't get enough oxygen. Like you said, the grain is drowning - well actually, it's fermenting because of the lack of oxygen. You can aerate your steep water with an aquarium pump and/or do longer air rests, like 8-10 hours...