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We usually brew under a carport or on a patio at someone's house. We've brewed in a parking lot. We have brewed more than once inside a warehouse. I don't have any records on how long it took to bring the lautered wort to a boil but I'd guess over an hour. The first thing we do, of course, is...

My HB club has two kettles which hold about 60 gallons each. We do club brews of about 52 gallons 8 - 10 times a year. We use bottled gas.

https://crescentcitybrewtalk.com/a-visit-to-kingfish-ciders/ I recently had a visit with this place which is well worth a visit.

Another way to save cash and to challenge your brewing skills is Small Beers. There's a lot of history behind them and there is certainly a place in our society for them today. https://crescentcitybrewtalk.com/small-beers/

Using rice or oat hulls is the right path but don't forget to lauter and sparge SLOWLY. The mash will really stick when you get in a hurry. A typical run-off for me on a 5 gallon batch is about 90 minutes. The only times I've gotten a stuck sparge were my fault for trying to go too fast.

I offered the "Wort Boiling" article just to show that some people are inquisitive enough to ask and determined enough to try. It is interesting.

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I'm too fat also but my Avatar on the other hand . . .

I certainly understand and applaud MattyHBT's unswerving dedication to this personal challenge to recreate Duvel. It is certainly a worthwhile task. I truly hope that someday you figure it out.

There are components in that mess you're skimming like free amino acids which the yeast needs just a little bit later during fermentation. Go ahead and skim . . . you'll find out.

https://crescentcitybrewtalk.com/head-on-beer/ Here's one reference I used to figure out what I did wrong.

I generally add a portion of the roasted / crystal / color malts to the mash to adjust the pH. The rest of these malts are added to the mash just before the mash-out. They are lautered and sparged with the mash. The crystal / caramel malts really need to see some heat to get the sugars they...

I got tired of boil overs and started skimming the foam from the top of the kettle as it formed. I had less incidence and thought I'd cured the problem. After about two batches of beer, I quickly noticed that my brews didn't have that whipped cream head I had taken so much pride in. After...

https://crescentcitybrewtalk.com/wort-boiling/ You're not the first to ask that question.

In certain styles, such as Porter and Stout, the roastiness can be gotten without the acrid and burnt flavors often associated with many interpretations. However, such beers generally should have a little bite and the formulation should take this into account whether you cold steep or use...

The astringency comes from extraction of polyphenols (tannins) from the hulls of the grain. If cold steeped, you don't get that extraction and it doesn't matter when you dump the steep into the kettle as the tannins were left behind. A short, hot steep isn't really much different than putting...

I've never used WLP-545 either. Have you considered WLP-570? "White Labs WLP570/ Wyeast 1388 Belgian Golden Ale: this would be my first choice for Golden ales and triples (the yeast originates from Duvel), I often start with a white beer, then do a golden ale (1.065) and then repitch again...

I've read a few misconceptions about brewing sugars in this thread. Sugar will certainly affect the FG. https://crescentcitybrewtalk.com/brewing-with-sugar/

I had a keg that was driving me nuts with a slow leak. I wound up filling it about 3/4 full of plain water and gassing it up. I then submerged it in a tub of water and looked for the culprit leak. It was easily found and dealt with.

In most states, there is a county extension service (or by some other name). They are often connected to a major university. Well water sample analysis is usually offered with a charge of zero to a modest few dollars. Look into it to see if these services exist in your area.