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Agreed on the crush being the #1 issue. Also I haven't heard anyone mention the method of filtering. My efficiency went up when I went from a braid to a copper (or CPVC) manifold. Done right, a manifold is as good as a false bottom in terms of efficiency (I have both). Look in the appendix of...

I am also constantly pursuing more hops flavor and aroma. Water chemistry plays a role but unless you've got some kind of outlier type of water it probably isn't having a huge impact (IMO). I corrected my water, and it was almost undetectable. In a five gallon batch, it would not be uncommon for...

Still waiting...

Depending on the yeast I would say if it gets sustained temps of 90+ you might kill them off and carbonation will stop. Some belgian yeasts are more tolerant of high temps, those might be better suited for your climate. But 70's should be fine for most yeasts.

This guy kind says it well...it is malty and if you use to much it is almost sharp tasting. I have used it successfully as a stand-in for several pounds of Munich in a 5 gallon recipe.

Safale s33 is a yeast they advertise as good for wit and other Belgians but I have heard it is English in origin. It is tasty and more forgiving of high temps than S04. Meaning less esters. I've only used it once but liked it and want to use it again.

I could see half-bag splits on all crystal malts, just my 2 cents. I would be ok with a single Marris otter source too.

That's its little brother behind it to the right.

It is a good deal. I have used that 9 gallon for 60+ batches, the new one is the same quality. Not perfect, some blemishes inside, but solid if you ask me. For two welds at the price you can't beat it. Lid is crappy as they admit.

I bought a whole house filter from Mcmaster for under 20 bucks, cartridge refills are around 10. Definitely worth it, and my water is not even that bad but I can taste the improvement. I just connect it to my faucet with a hose adapter.

True. I have the 9 gallon pot referenced in this thread. I basically have to use fermcap to prevent boilovers for 5 gallon batches. I just bought the 15 gallon 2 weld pot from homebrewing.com to go to 10 gallon batches. It's only $109. I have a keggle setup too, but for this one I wanted to try...

I would agree on limiting splits. I would limit each person to a max number as well, like three. Not to be a Scrooge, but that looked like an insane amount of work.

Thanks everyone for the help and brews. Great IPA Bill, and thanks for putting the buy together.

Next.

I am flexible. I have no splits but can pick up either day. If Saturday works what time is good?

Yes I keg hop all the time, I use those simple stainless screen tea "balls" that come apart. I find that you need to give a few days at least, like a week, then drink away. My kegs never last that long, so I'd say the longest is six weeks, and the flavor is fine. Right when you get to the bottom...

This article just came out in BYO. It is a good overview. I was most interested in the evaluation of hops utilization..which I took to mean there is some modest transfer of bitterness. I just tried it last weekend, so my results are not yet in. http://byo.com/component/k2/item/2808-hop-stands

some upright freezer units have cooling lines in the shelves themselves so they can't be moved or removed.

+1 for gravity stands, that's the way I roll. That is a nice one you have there. I have water mounted to mine, but since my stand stays outside I have to be able to remove it in the winter so it doesn't freeze.

Ha I read this and thought "man, this lucky SOB lives in someplace nice and warm". Turns out you're in the same place as me! It's sunny and 38 outside, that is warm to Chicagoans in February.