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A half cup of water isn't going to dilute your beer in a meaningful way, so that's not a reason to skip rehydration. As to 'why bother': many argue that the dead yeast cells can cause off flavors. I'm not convinced about that, but if I'm spending 4 hours brewing, I'm not going to cut corners...

Right. I mean, if vorlaufing a couple of liters to filter out husk material has a negative effect on yeast health, then is stands to reason that 60 recirc (as in most RIMS systems), would have those negative effects by a factor of 100s. Obviously not the case.

Save the secondary (almost never do it), this is basically my routine. I rack from the primary directly to a purged keg that has the gelatin solution already in it. Then straight into the fridge. I'm amazed how quickly it clears the beer.

JVD_X, I'm probably ordering the Top Tier later in the week with designs of adding a RIMS tube HEX and a control panel. If you've got the time and inclination to post pictures, I would love to see your adaptations. Thanks!

Follow them around for a while.

I've got one of these still in the plastic. I'd also be interested in an interesting trade. EDIT: This is what I have in the plastic, not the midwest supplies model above. http://morebeer.com/view_product/7896//Fermentap_Sparge_Assembly

Me too. Why transfer to a secondary if you don't have to?

1 gallon is the most convenient size, IMO. I do remember a fellow over on the green board who brewed a 12 ounce batch once. Just to say he brewed one bottle of beer.

I'll bite.

I didn't mean the "yeast profile," ie fermentation characteristics like attenuation, or in the form of esters, phenols, and other compounds generated or consumed by the yeast during fermentation. I meant the flavor of the actual yeast cells held in suspension making cloudy beer. Not the same...

That looks awesome. I have to disagree with you about the fact that filtering is only for looks. I know a lot of people say that clearing beer only has asthetic value, but don't sell your efforts short. Yeast has flavor. Nasty flavor.

This is my last extract batch. I call it Lunchbreak IPA because you can brew it in about an hour. I'll occasionally brew this as a quickie batch to fill a tap handle in between AG brew days. 10 minute boil, no steeping, and no dry hop so I'm drinking this in 2-3 weeks. Comes out light...

Wow that went fast. Anyone else got one laying around?:)

Oh, snap! It's on...

If only Tennessee was closer to California.

A six point difference won't be that big of a deal to the yeast. And before I go on, assuming you did everything else well, it will ferment and you will have beer. 1 smack pack in a 1.060+ wort is underpitching, though. For optimal results for a wort that big, you need more yeast.

Third calculator down from the top. Green Bay Rackers--Mash Calculators

Not sure this helps, but sometime this week, I'm going to brew a 10 minute IPA, with only a 10 minute boil. When I used to brew extract, I used the "extract late" method and added most of the extract at 10 minutes anyway, so why not backload the hops and only boil for 10 minutes. Oh...first...