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I have been meaning to take the knowledge in this thread and convert it to an extract brew, and finally did so this weekend. I thought I'd post the recipe and let everyone know how it goes in 7 weeks or so. My hops are lower than most here due to personal preference (but seemingly also recipe...

Now that's pretty interesting. My steeping grains were 2 lb Victory, 1 lb Munich 30, 1 lb caramunich. Steeped all of it in full volume. Maybe that's part of it.

I just did an extract/steeping grain Dubbel that has turned out pretty great from a flavor standpoint. However this is my 6th or so batch and is just totally cloudy, with an abnormal (in my experience) amount of yeast in the bottles. This isn't chill haze either, it's lcloudy I'm trying to...

My last batch of beer got skunked with the dreaded "wet cardboard" taste, which I assume came from oxygenating the wort too hot. It was my first batch in an upgraded system (15 gal kettle, full boil, wort chiller). So this time, making a pretty strong dubbel, I think I overcompensated, chilled...

I just picked up a recipe for a Belgian blonde from my lhbs and am worried it's too simple to make a great beer. They call these recipes partial mash but they seem to be just extract with steeping. I've had good success with them in the past with an octoberfest ale and a black IPA - they had...

Sweet. I may just get a 15 gal Bayou Classic with a steamer basket and call it a day. That would allow me to do BIAB which is probably as far as I'd ever go (famous last words). Thanks for all the help.

Thanks for all the replies. Dumb question but for BIAB is the false bottom and ball valve a must?

Greetings, I realize there are a large number of threads on kettle sizes and features here but I haven't found one that specifically addresses beginners just looking to move to full boils. I thought it would be helpful to start a discussion for those in this situation, if I'm mistaken please...