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When brewing all-grain, I've heard you normally heat your water to 170, add your grains and hope you hit around 150 degrees. Would it hurt your efficiency or taste to add the grains to the water around 100 degrees and slowly heat all of it up to 150-155? It seems like this would make it pretty...

wow, great responses. I think I'll look into the bayou turkey fryer. Thanks guys!

I've been trying to get together the equipment for an all-grain batch. One expense I'm hesitant about is a $60-80 pot that can hold 7'sh gallons for doing the hour boil. Could this be done with two 4 gallon pots (have one, can get another for $15). I figure managing two 4 gallon pots with 2.5-3...

So, this is my second batch of beer, but the first I've made based on a recipe rather than out of a kit. I brewed a bock with an extra specialty grain or two. I'd planned on building an enclosure with a mini-fridge to keep the primary in the necessary lager temps (used a bohemian lager yeast...

you could roll up some plastic wrap and put it around the airlock (not too much) and push it down. This should create a temporary air-tight seal. Also it's cleaner/easier than caulk.