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I started AG with a 3-4 gallon batches because of my pot. Great way to start and then trick your wife into letting you spend the money on a bigger pot.

Quite honestly, I think the mash thickness figure is way overrated anyway. I don't even consider it really anymore..

St Peters English Ale

Is that 4-Loko for the british?

Additionally, Do they pasteurize any of their beers?

Whats the purpose of the flour?

Nice! I didn't know there was a free linux client. If I start using brew software, this will definitely by my choice

Scotch and Scottish Ales generally improve with conditioning. I say give it at least a month

In my experience, no site has everything I need. My favorites are Northern Brewer and Austin Homebrew for different reasons. They both have flat rate shipping.

Corn Sugar is the most common

Sounds to me like its just a personal preference. Any reason not to do 1 or the other?

You were probably thinking that you wanted to ensure that your bottles were sanitized throughout the process. If that is the case, then you were absolutely right. I always do this - easier and better

When chilling the wort post boil is it best to leave it uncovered or cover it? I haven't been able to find any information on this. I wonder if leaving it uncovered encourages unwanteds to evaporate (DMS, etc), or if the risk of contamination is too great.. What do you all do?

After much thought, I'm fairly certain this was my problem in my one exploding batch

For fun

I've just started a formula reference sheet using LATeX. If anyone wants it maybe I'll post it on the wiki.

I've read (Mr Wizard) that the bottles used in commercial beers are "1 way" and that they are only designed to be used once, but bottles you buy from a homebrew shop are "2 way" and they can be used any number of times. My guess is that these terms were created arbitrarily, so don't read into...

How do you do your brewing calculations? 1) Beer software (Beersmith, etc...) 2) Online calculators (ABV, SG, etc...) 3) By Hand I personally like to do my own calculations, unless they are somewhat complex and would significantly raise my risk of making a mistake (Tinseth's IBU Formula...

The formula is stupid simple: Volume_1 * SG_1 = Volume_2 * SG_2

Jamil Zainasheff likes to use 50/50 mix of American and British Pale in his APAs according to his show. I'm personally intrigued by Maris Otter in American hoppy ales. I'll probably try that next time