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Pasted from This vs. That thread: Brew Pots: Stainless Steel Vs. Aluminum Vs Enamel (Note: Much of the Aluminum/SS information is taken straight from FlyGuy's post here. He did it first, and it was a very well written post. This information is transcribed here only for the sake of having one...

What locations are you considering?

Okay, I skimmed it, but couldn't extract information pertaining explicitly to the topic at hand (granted, I'm no scientist). Help us out. Everything I've ever read, on this forum and elsewhere has indicated that aluminum is perfectly safe once it's oxidized via boiling. A lot of us use aluminum...

Like it or not, the explosion of the craft-beer industry is evidence that a free-market system can work beautifully. 30 years ago there were something like a half-dozen breweries in the US- there will be over 2000 by the end of the year. Edit: Also, if not for BMC, we would not have access to...

I'm in the same boat, am looking to upgrade so I can do 5 gal BIAB. Academy Sports (if there's one near you) does have some great deals. $50 for a 10.5 gal aluminum pot. The poster who said that aluminum is reactive has not researched this matter (talking out their backside).

Stop in Athens on yer way to Savannah from ATL. 5 points bottleshop, Trappeze Pub, Copper Creek Brewery & Pub and the aforementioned mentioned Terrapin Brewery. In ATL you could also check out Jailhouse Brewery or Red Brick Brewery too.

That's quick. I'd give it at least two weeks in primary.

I had a bottle-bomb go off in the car (driving from NC to GA too). Luckily it was in a cooler, but, it was go damn loud I thought transmission had exploded beneath car. I attributed it to jostling as well. *Scared the crap outta my kids, wife was not happy.

Yeah, my first and second were pretty bad. The third and fourth were much improved. This one just tastes like damn good beer. No off-flavors, no apologies.

I can forgive a Gator fan who brews.:mug:

Yeah, why punish yourself? I'm drinking a brew that's only been in the bottle about 1 week and it tastes great. More than that, it's an extremely satisfying experience.

It (only) took 5 batches, but, I made a beer that I REALLY want to drink - an IPA w/ Challenger Hops finished w/ Amarillo for dryhopping. The reasons (thanks to HBT.com) it all came together are as follows: *Sufficiently Sanitized Everything (Spray Bottle full of Starsan is a must)...

Pop the tops and allow them to sit open for a few minutes, then re-cap (if they're really over-carbed, they'll over-flow). I had the exact same problem w/ an IPA last summer. After releasing the excess gas and giving them an extra week or two to condition, they were fine - delicious in fact w/...

Here's what mine looks like (for ales) SP - 63 DIF - 2 ASD - 10 I was kind of hoping others' w/ more experience would chime in too.

Bump. Great thread. Tons of great ideas.

I'm no expert w/ temp. controllers, but... I've had similar problems w/ my A419 (w/ warmer temps) - you're obviously doing Lagers? Decrease your differential to 2-3 deg. - so the temp swings aren't so wide - you might increase the anti-short cycle to 7-10 min. Also, keep in mind that the...

Thanks. That's where I'm leaning.

Should I just not use it? Am brewing right now...steeping. Was preparing my ingredients for the boil and reading up, and realized I should've used whole (crushed) coriander. Is it futile to try to use the ground? I don't want to end up w/ beer that tastes like hotdogs. Any suggestions...

Love that beer. Fruitcakes unite!