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If you're planning on 5g batches you will be fine with that pot for extract brews. Since your budget is tight, I presume you're not going AG, as then you also at a minimum will need a cooler MLT, as this pot will not be big enough for a 5g BIAB- unless you add water into your fermenter at the...

I do, and outdoors when weather is nice. Likely moving to basement brew area I'm working on (after I complete my kitchen island, new cabinets come in this week!). I don't make too much of a mess, but on hardwood floors its an easy wipe, and I do clean the floors at the end of most brew days...

I agree with Ed. I still manually sparge with a pitcher, water heated on stovetop in a kettle (warmed up about 15 min into mash). My intention is to rig up kettle with valve and "auto" sparge as well. Also on my next lower gravity brew I will attempt a no sparge.

No. It's a small surface area and would only be relevant during the mash, where there is no temp holding, or ramp issue. Insulate the boiler, besides better performance you get the safety of no hot surface (well, ok except the standpipe! :) ).

My experience. Measured, not for duration, but have seen GF settle in to expected mash temp and verified by wort temp (granted not bed temp). This is my point with your mod of a one point location 2-3" below surface-very limited, don't see value add. No I don't step mash, but do mash out...

Do you just place your sous vid cooker in the boiler? I presume not clamping it in like in a pot/Dutch oven. Been thinking about buying one (Anova, maybe w/blue tooth), but thought my heavy stock pot would be better choice (more efficient use of space?).

Congrats! I'm sure you will be pleased. Cord is 5' long, not 3 (unless that changed in the last year, but I'd doubt it). I'd get one rated for 20a, or build your own. No idea on tabs, I've put mine through about 20 brews and clean up with PBW is a breeze, and still looks great today!

I understand mash temps and roles, I however do not believe in a lot of above. First and foremost is the assumption that such perfect control will result in noticeably different beer. Next, your design is questionable. Why measure just 3-4" deep? Why not be variable with height of grain bed? Why...

You got good advice above. One bit more, relax, it will be fine. And as others have stated, get a blow off tube rigged up (next time).

Thank you, me too! I doubt I'd replace the pump w/a chugger (even though I have a new one, never opened, need to sell!) as it's likely too powerful. If the heating element in the boiler crapped out, you MAY be hosed. But I would open her up from below. May not be pretty but besides being...

So Brewman, any unanswered questions you have on the GF? I didn't follow if your long list was fully answered, so if you have open questions, maybe I can help close the gap.

The goal is still to pitch yeast in cool wort. I could wait, but I wish to optimize my time. I'm in no race, but yes there's good reason to move forward as reasonably quickly as possible. I hear you, but I optimize by attempting to run the wort wide open, which I do when cool water temp is...

I believe most want plug and brew and not mess with electric. For me, I don't want to limit my brewing to the kitchen (or basement) but also outdoors on my deck when the weather gets nice, not to mention taking the GF to other houses. Maybe I missed your post, but what happened last brew day...

Hey Brewman, the GF was / is my first CFC I used. I did expect the high output temp as you indicate and you do indeed get this result for the first 5 seconds or so, but after that it is not that hot at all. Maybe its flow rate, I am not aware, but haven't heard anyone else's experience here with...

Ok, so in the fermenter. I would be patient. Yeast can have their own time tables and surprise you. Leave it closed up and alone for 48-72hrs and I suspect by then it will be going. Let us know.

Glad to hear that did the trick. Cheaper than a new stove!!

2 weeks at room temp is good for carbonating. Then I cellar (low 60's) and I put in fridge at least a day before I drink them.

No activity in your starter? Ok, few things. I don't over build dry yeast, I would harvest, so don't have the full experience to reply you may be looking to hear. In my view, pitch temp was low, likely too low, but I don't want to generalize. When you typically rehydrate yeast you do that in...

I would suggest you keep trying them out for yourself to determine the right age. I have had stouts and porters that were good at 1 month, better at 3 and still quite good at +6 months or more. These tend to age well. Pace yourself on them, and enjoy!

You can operate without the standpipe on small batches but larger ones you need it to hold the top plate in place, which is there to avoid channeling. You could run without both, but why? It does allow for overflow but I'm of the mindset that I want all the wort to recirc thru the grain bed...