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I boiled in a 7.5 gallon turkey fryer pot for a long time before going any bigger. I would say 7.5 is the minimum for 5/5.5 gallon batches.

Definitely, 1 or 2 weeks at 35 to 45 degree temps will make it all drop out pretty fast. It most beer styles its a good thing, however in wheats, its a bad thing. Most wheat beers will have some level of permanent chill haze that won't go away, if you don't have that, then flour will fix it as...

That will keep them hazy, however the flavor and maybe mouthfeel of the beer may change since the yeast are no longer suspended.

The yeast and other sediment is settling out. Invert your kegs once a week for beers that are supposed to be hazy.

Alright, I've got a 3'x4' chunk of stainless mesh and some stainless wire on the way, we'll see what I can put together.

It definitely could be used for mashing, but I was thinking for hops/break material only since I already have a full all grain setup. Also, Does anyone know of a cheap source for stainless mesh or screen? It looks like I'll have to build this myself

I have a paint strainer/pvc/bolt thing that works pretty well, but I am still trying to find something that will give me full hop utilization. I feel like I am still missing a bit when I use the paint strainer. A mesh basket the size of the pot would seems like it would be the way to go...

Has anyone ever constructed/found a large scale version of something like this? or It would have to be large enough to fill the entire pot/kettle and also fit an immersion chiller inside of it. You would just throw all of your hops in the boil and chill like normal, and then pull the...

I'd be interested in any info on this as well.

It will be fine. It will all settle out. If you use gelatin after only one week, I'd say you run the risk of having an underattenuated beer. Gelatin is usually a secondary thing.

You will lose about a half quart water per pound of grain, so you will lose 3.25 quarts, or just over 3/4 of a gallon. Assuming you are using 1.25 quarts of water per pound of grain, you would mash with a little over 8 quarts of water, or 2 gallons. You will lose 3/4 gallon, so your first...

I believe I put 1.5 or 2 ounces in my wit, and It was undetectable. You might want to do more. I think there is something in Radical Brewing about adding acid malt to wits.

Anyone know where you can get this stuff? The only place I have found so far is direct from their US manufacturer, in 500 gram packages. I really don't need a pound of yeast...

Ah, i've never bothered to mess with the Growth Factor slider on mr malty. I guess that's where my error came in. Good to know for the future. I had a lot of weird krausen activity when I used this yeast too. For the first day or two there was a lot, then it all kind of fell back in, but...

5 gallon starter?! I think you mean 5 liter... which is a bit over one gallon. I recently used this yeast for a big belgian blonde... 1.066 OG. It was down to 1.008 after about 2 weeks. I started it at about 66 and slowly raised it to 75 over the course of a week, and then just let it do...

Yeah, that works fine. I have made several 3+ Liter starters using this method. I make my initial 1 or 1.5L starter, let that ferment out, crash it out in the fridge, decant the "beer" (let the starter warm back up to room temp) and then add a fresh batch of wort until I reach my desired volume.

I am personally a huge fan of Keg Cowboy's Regulators. I really doubt you would be able to find a better deal online. The regulators are very nice, definitely in the "premium" level that you would often pay over $60 for. It is a nice large body regulator with good gauges, gauge protectors...

Jolly Pumpkin Bottles... (similar to the Dogfish bottle posted above. Holds about 25 ounces, same as a belgian cork style bottle, but accepts a regular crown cap) I also quite like the bottles that North Peak Brewing uses. They are a little more stubby than Red Stripe, and the labels come...

Usually around 12psi or so, sometimes a bit higher.

I use 10 feet without any epoxy mixers etc. Haven't had any foam issues thus far.