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You can do a protein rest if you want to try to make the sparge easier. Just don't do too long a rest or your wheat beer won't be cloudy ;) 60 minute mash is fine I'm sure. I've never met anything that didn't convert after an hour.

That's a long lag time. Unless they pick up today, I'd seriously think about pitching some dry yeast to get it going. You have to make a starter with liquid yeast. Especially if it's expired.

Insurance - Most everything is supposedly covered under our renter's policy. So, I'm hoping that works out well, but in my experience, insurance companies like cashing checks more than writing them. So, we'll see. Brew stuff - no brew stuff taken. Just most of the tools I needed to finish...

Yeah, I've been lazy about that. I'll try to get around to it, but it's pouring out right now. Picture a staircase with 4x4s for the uprights. Each step is as tall as a keg. Plywood platforms for the steps. The whole thing is carriage bolted together so it can be broken down pretty easily...

This sounds familiar...didn't you just ask this in another thread? I recommend at least 6 weeks from brew to drinking. More is usually better. As Ivan said, you could have it bottled in as little as 3 weeks, but, again, waiting longer in the secondary would be better.

A bit geekish??? ;)

Use the keg. It'll last a lot longer than any cooler and is really preferrable. My 3-tier is made of wood. Sturdy as hell...I can jump up and down on it. The fire risk really isn't increased IMO. You don't put the burners under the stand after all ;)

More water is fine if you like. Of course, the more water, the more it dilutes your beer. Not a big deal either way.

Yeah, just use malted rye if you need to. I have used the Chico yeats on it, but I have to say I honestly prefer the California V from White Labs. It seems to attenuate more fully. YMMV. morebeer.com can send you some fast if you need it. They have the flaked rye too I think. If not...

I don't use a thermometer. You're not relying on your senses and that's why you feel you need it....remember the end of Star Wars Episode 4? Use the Force, Luke. Look, if it's bubbling, it's fermenting. If it isn't it's done. You REALLY don't need a hydrometer to tell you these things. So, if...

Dude, take your hydrometer and throw it away in an environmentally friendly way. If you take all those measurements there won't be any beer left to drink. One week in the primary. Two weeks minimum in the secondary. More is fine and better in the secondary. Bottle it. It really is that easy...

Starch test is totally unnecessary. If you're using American 2-row, it *always* converts, and it aint too picky about temperature range. Anywhere 140-160 will basically get the job done. And in about 15 minutes. If you let it sit the customary hour, you are all set. The iodine test for starch...

Howdy hong...welcome to homebrewtalk! Lotta nice folks and a lotta knowledge around here. But watch out...some of these guys are drunks. Cheers :D

I'd give basically any beer 6 weeks minimum to be at its best. More is fine.

Really? That fast? Interesting. I'll be honest...I'm lazy about hiding my beers from light sometimes. Usually I try to cover up the carboys, but not always. I've honestly never noticed a skunky taste at all like you do in mishandled commercial beer. I wonder if the larger volume allows more...

It does beg for someone with more artistic talent than I to make a label doesn't it? A futon draped over a tree branch perhaps? ;)

This is what I'm brewing today. It's sparging right now, so unless your suggestions have to do with hops, keep em to yourself ;) Just kidding. Any ideas are welcome. 12 gal batch pred OG - 1.071 IBUs - 60.4 Color - 14.1 SRM malt/sugars - 20 lbs 2-row 1 lb Victory 1 lb CaraMunich 2 oz Black...

Key difference is that flaked is raw and rye malt is malted. I'm like Tony. I use em both in a single infusion mash, but I have used malted only when I can't find flaked, and I honestly don't notice a huge difference.

I doubt you'll see too much change in flavor. Beer gets neither "weaker" nor "stronger" flavored in time. In particularly hoppy beers, some of the bitter edge softens with time. Some of the byproducts of fermentation fade and the overall character gets cleaner with age. Oh, and it gets bubbles...

Well, I just got back from talking to the deputy. He was a real nice guy, very patient and understanding, and honest about what could realistically be done. We had the serial number for the generator, but not the other stuff (Note, write down the serial number for your Sawzall, etc). So he said...