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wow I didn't know home depot had food quality buckets! I'll just have to buy a lid and ferm lock =0 I asked a different LHBS about buying buckets at home depot and he just told me that they're not food grade.

you're a licensed brewery?

I've got a batch going now that calls for a secondary (actually supposed to rack today) but don't have the means to do so. Was gonna go and pick up another plastic bucket fermenter anyways ( just so I can have 2 batches going at once) when I started thinking about all the picture I've seen of...

does anyone have a clone recipe for that>

congrats on the baby! What's his name?

haha, just watched an episode of the three stooges with them brewing beer this morning. reminded me of my first batch with my friends. haha, found it before hitting post =0 guess it kinda goes against the idea of this thread, because I'd keep these guys away from me during brew day.

damn, I really respect someone that does that much work for their craft! I might have to do something a long those lines too - But ofcoure I'm hoping for some lazy answers =0

Thanks Seven! Another dumb question, but Do I have to take the gravity reading before boiling again to figure out the efficiency? or Can i take it after it's put in the fermenter before adding the yeast? also is your name a reference to seinfeld? =0

BIAB! very excited, have everything (including ingredients) but excluding the pot, which I am going to buy a 10 gallon one tomorrow. well and some paint strainer bags. (does it matter what kind of bags?) just bought a used bayou turkey fryer burner, which from reading on here I've seen...

how about House? never watched either show to be honest - but House seems like he gets **** done.

I have no room to talk here as a noob, but I was reading in a magazine that the higher temp encourages the bacterial growth.

hey Seven, do you cover the kettle during the 10 minute mash out step?

Hmm, just re-read the OP and it answered my question... But i got another I'm getting ready for my first AG and was wondering if the mash out temperature can vary from recipe to recipe? (btw is your name a seinfeld reference? my last dog was named Soda =0)

Great, think I'm gonna give it a go tomorrow. Will chilling be difficult? The wort chiller I built is at least a foot tall (well I can bend it down shorter) but 5 gallons only goes up 5 inches in this giant pot (I've never seen any other 20 gallon pots but it's very wide). Will this sorta...

hehe, that confused me a little bit. are your instructions for this miller/coors homedraft thing only? (I'd like to try it with this before investing in something larger.

alright, - finished the IC chiller, and very pleased from building something this cool. We chilled 3 gallons of water in about 10 minutes - But, I'm still wondering about the pot. I've given in to the idea I'll have to buy a new one - but I'm still curious what you guys have to say.

Yeah, I figured out how much it held by dumping 5 gallons in. it came up 5 inches, so i assume an inch a gallon. I'm in the process of building a Immersion chiller right now, and since I don't know what pot I'm gonna use we're having trouble figuring out how tall it should be. So do you guys...

I'm new to all this force-carbing stuff, but I really like the idea. Does anyone have an in-depth description of how to do it with these fellas?

I read a sticky by deathbrewer that seems pretty awesome. Haven't done any AG yet, but I'm thinking about starting there.

what's no chill? I'm very worried about chilling hehe.