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So what's it sound like? Quiet like a Blichmann or loud like a Bayou Classic? Any comment on the efficiency of propane usage?

Maybe I missed it, but how's the wort coming out of the plate chiller? Doesn't look like you're using a pump except for the ice water, and I don't really understand how the wort is supposed to come out without a suction or pump of some kind

What do you mean by "you people" . . .

CO detector is mandatory for brewing indoors, even on an enclosed patio. CO is slightly lighter than air, but not so light that it'll go right to the ceiling like helium balloons; it'll mix easily in with air. CO poisoning makes you tired, groggy, and eventually lose consciousness - very...

Nope, metal is quite desireable as a fermenter. Someday I'd like to get one of these: http://www.northernbrewer.com/shop/blichmann-fermenator-conical-fermentor-tri-clamp-fittings.html

I read up on that a bit; seems hot break trub is worthless, but cold break trub is valuable, acting as some sort of nucleus for CO2 and the lack of cold trub causes onion off-flavors, among other things I'd think that since I'm filtering through the mesh bag after the wort's cooled to room...

So you only get the flat rate shipping on light items; tanks, carboys, barrels - all the stuff you'd want cheap shipping on, use standard shipping. Aside from carboys and barrels, it doesn't really say what qualifies as "heavy"

About to make my second batch, and thinking when I rack to primary, I could use rubber bands to attach a coarse mesh bag to the siphoning end, and a fine mesh bag to the output end - will this work to filter out the trub? I figure it'll also oxygenate the wort as well, which means no shaking

Storage :)

Just wondering what you check on to make sure the keg is ok before you buy it Also, how do you tell if it's quality or some cheap chinese knock-off?

Much appreciated :) Guess it's time to stop worrying and just kick back

If I'm fermenting 5-gallon batches, is 2 gallons too much head space? 3 gallons? 5 gallons? How much is too much?

Sarcasm really doesn't come through well :(

Guinness only has about 130 calories; really not that much at all

The reddit thread that started it all: http://www.reddit.com/r/Homebrewing/comments/ywksz/so_my_dad_and_i_tried_adding_blackberries_last/ The follow-up thread, about 2 weeks later in which the guy got the brew to work properly...

Taxes, regulations, business licenses . . . you can just ask your local Chamber of Commerce what's needed; they should let you know what's needed to start a business.

This sounds a bit suspect, almost like you're running a business renting out your equipment - might wanna think twice about this one; if might be classified as a hobby if you only make a little money off of it, like selling cabinets on the weekends, or it may be a business due to the profits...

Blichmann does the same thing, stacking the thermometer above the valve and their claim to fame/high prices is that their brewpots are designed by brewers :-/

Just wondering if anyone can describe to me what gives Guinness and Sam Adams Chocolate Bock their characteristic flavors. I love Guinness, and would love to hunt down some recipes like it; I hate SA Chocolate Bock, and would like to know what to avoid so I never come anywhere near something...

Will take a code as well - thanks