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I had a thread about this not too long ago. So I was brewing a partial boil extract batch with specialty grains. I had just added my extract and was going to dump the extra wort that had drained out of the specialty grains when the grains spilled into the now (nearly) boiling wort. I decided to...

That makes sense given the, as others have mentioned, cold air and low humidity. About the only think you can do is back off until your barely rolling instead of vigorously boiling and wait for it to warm up.

I'm sure the odds of the bucket itself failing are small, however it's possible.

Any time you're dealing with pressure and sealed containers, it's dangerous. It can be done in a controlled manner - bottle conditioning - such that you know your vessel can safely contain the pressure, but as anyone who's experienced a bottle bomb will tell you, no system is foolproof...

Well, from everything I've heard, no. A) 5.2 isn't that great a buffer (from what I've heard around the forum and via product reviews) B) those souring bacteria are changing your pH a LOT more than the mash ever could

Not sure if I've ever seen an A style, but also from beverage factory is this beer line elbow which should also solve your problem.

It's not just some people, a decoction should be very thick. When you pull it off, and put it in your pot for boiling you shouldn't see any wort above the top of the grain. PH is the most important factor in tannin extraction, followed by temperature. PH alone can (slowly) start to extract...

The first edition is also available for free at howtobrew.com Specifically, the chapter about mashing is here

Look at the bottom of your sample where, due to the angle, you start to be looking down the wort rather than through it. Starting to look pretty dark and pretty much the same as in the carboy.

Decoction was pretty much invented, or at least first used as a brewing technique, out of necessity when performing a step mash because without an accurate thermometer the temperature changes caused by boiling a portion and adding it back are predictable whereas applying heat to hit your steps...

That sounds like about a gallon of boil off assuming you finished with about 5 gallons in the fermenter. That's not really an outlandish number for boil off, so if it seems like you got about that much boil off I'd definitely trust it.

The cask aspect specifically is ALL about freshness. Once a beer is in a cask it should be served as soon as it reaches the desired level of carbonation. How much time your beer spends in the primary fermenter (and possibly secondary) is a different issue, but a beer would normally only be in a...

It doesn't save time. It saves drinking. You can brew more if you go through your batches quicker. You can go through your batches quicker if they're smaller.

In my experience, a DIY is going to be cheaper but at the end of the day it won't be that much cheaper. You'll think it will be at first, but by the time you get to the end and figure out your expenses, it's not going to be much. If you're a DIYer, go ahead and build your own. It's a fun little...

Well, this story has a happy ending. My Irish Stout is happily bubbling away in the brew closet. Thanks for the kind words, everyone!

I'm sure that carbonation plays a role, afterall the CO2 coming out of solution is more than likely going to carry things with it. Whether that's going to be perceptible enough to make a difference is anybody's guess. What will be perceptible, is the higher carbonation. More CO2 means carbonic...

He says that, but in practice it's an extremely trivial point. Really the only differences are: Pouring room temp grains is safer than poring in 160+ degree water anecdotally, it's believed pouring grains reduces the chance of forming dough balls For reference, here is John Palmer...

Yeah. I brew in my kitchen and I usually don't wear shoes indoors. I might have to make an exception next time, though, especially if I have to carry out another hot wort transfer like I did Saturday.

Ah, sorry I misunderstood. The Bayou pots have different diameters, so the smaller baskets wouldn't 'fit' in a larger bot. By that I mean, you'd certainly be able to put the basket in the pot, but it wouldn't seat properly - you'd need something to support the pot.

It was actually the LHBS's (HopTech in Dublin, CA) Irish Stout kit. It also came with high praise other customers in the shop that day, though! Wow, I'm sorry to hear that. If I didn't already feel incredibly lucky, I certainly would now! Well, the brewpocalypse (as I've come to call it)...