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Another vote for 15g. I do 5 gal full boil BIAB and often find myself starting w/ 8/8.5 gal worth of strike water. This is the pot I have. Cheap and utilitarian, though if I had to do it again, I might get something a little nicer and would probably go 20 gal...

I'd like to offer some specific variations on a couple things people have already mentioned: * Don't panic. I wasted a lot of worry in the early days. Then I found that even the most disappointing result doesn't retroactively cancel the enjoyment of the fun brew day that led to that result. *...

I ended up going with the byo.com recipe and I just cracked the first of my dampfbier yesterday and I was pleasantly surprised. While I don't have any commercial version to compare it to, I would describe it as having a maltiness similar to that of a German lager, but with a really pronounced...

Not a criticism, but I'm surprised at no mention of the sour trend.

odds and ends of homebrewing

Don't forget the unique traditional pouring style. This is me in Asturias 2 summers ago. * According to my host my pouring style was terrible. You need to hold the bottle more parallel to the ground.

The lime and salt thing is very common on Mexican lagers down here in Tejas. Otherwise, I have to say that Jester King's Snörkel (kind've their take on gose) is one of my absolute favorite beers right now. I usually don't go for stunt ingredients (it's made w/ smoked sea salt and oyster...

Salt Lick is actually in Driftwood. I should know. I was married there. :)

Do I ever! Breweries - Jester King, as previously mentioned. It's a little outside of town, but worth the trip. Thirsty Planet is basically on the way, so make sure you have a designated driver! Also, the Farmhouse Pizza adjoining Jester King has a pretty good tap selection. - 512 Brewing...

I just want to say that I'm impressed w/ the civility of this conversation. I say this having borne witness to thousands of OS forum discussions on tech websites, where having a thread go 8 pages w/o anybody saying some variation of "you're an idiot if you don't agree with me" is nothing short...

I feel like I've finally just gotten to the point where I can effortlessly maintain mash temps. In fact, my last couple batches I watched a movie during the mash, setting a timer to check temp and stir (I BIAB) every 20m. Previously, I used to have to put seemingly constant effort into...

While I liked the fact that it was the easiest and fastest recipe I'd ever made, I wasn't too happy with the results. A little too sweet/malty for me and for the amount of cascade in it, it wasn't as hoppy as I generally like. However, many people have enjoyed this one, so my experience maybe...

This post, right here on our very own HBT, was what inspired my switch to AG. It hits all the main points clearly and succinctly. https://www.homebrewtalk.com/f244/biab-brewing-pics-233289/ (And seriously, if you start watching/reading something that starts going into various rests and steps...

Thanks for the responses. Again, interesting ideas. I wish I had some ideas of my own to contribute, but I'm pretty sure HBT is where all my ideas came from.

I think the clarity reasoning has more or less (if not conclusively) debunked. And nowadays I just drop my dryhop additions right into primary. The one case in which I'll rack to a 5 gal carboy is if something is going to be sitting more than 3 or 4 weeks or in the (rare) cases when both 6.5...

Great ideas. A few questions... What's going on with the keg top in the first photo? Did using the shredder for grain really work? Don't I recall reading that you quit the pool-chilling method after a mishap?

Welcome. I was in Québec this summer visiting and I have to say I was blown away by the way craft beer has exploded since my college days in Montréal in the early 90s. La Trou du Diable is putting out some of the best beers I've had anywhere (and Austin, TX is no slouch when it comes to craft beer).

This is probably the most important detail in your decision. Generally I'd agree with the other poster that said skip extract/PM and go BIAB, but realistically what is the largest kettle/most amount of water you think you can bring to a boil? I'm assuming you're on a stovetop here, i.e. can't...

To save money, of course! ;)

Chiming in with others here, but for what you are doing, 15 gal seems to fit the bill. That will give you a scale from 5 gal extract to 5 gal BIAB to 10 gal BIAB (if your grain bill is light enough). For reference, I have a 16 gal pot and I do mainly 5 gal BIAB (though I did one extract full...