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I'd like to not win again.

What kind of space do you have for your hop "farm"? This seems like way too much wood for 5 plants. Are you going for visual effect/shade? In my experience, hop plants don't like to grow sideways, you'll need to train them over several days in order to get them to do what you want.

Also, some people play with tinctures of hops and vodka to create and extract. Freezing can concentrate it I believe. Oils should be alcohol soluble.

Dry hopping doesn't add any flavor? I disagree with this whole heartily. Aroma and flavor are tied together. Isomerizing humulone and cohumulone (alpha acids) aren't the only source of flavor. There are over two hundred flavor compounds in hops. Most of which aren't alpha or beta acids...

next time, get a gallon of water from 8 or so different water sources!

I love the camelback. Stay hydrated my friends. I need one for draining though. Do they make a camel leg pack?

Just got some 5256!

Boil sugar/water mixture for 15 minutes. Dump into sanitized bottling bucket and siphon beer on top. Your will have plenty o' yeast to carbonate your bottles.

yes!

2 year old. I average 5 gallons brewed per month. Some of my tips are schedule in advance with your significant other, do a double brewday on father's day and possibly your birthday. Also, setup the night before and start real early in the day. Good luck, I just got vomited on last night...

Also, ritebrew.com

When I bought two months ago, Farmhouse brew supply had better prices than keg connection. I went all stainless, not chrome plated.

That being said, I would still use a hydrometer.

Refractometers do work with alcohol present, but you need to find the calculation to determine the actual reading in specific gravity. Someone has a spreadsheet out there. I know there are calculators that correct for fermented beer.

Age of the yeast does matter. If you are starting with a very old sample of yeast and growing it up for only a day, you've only increased a small number of cells by 20%. This is based on recent research from White Labs. The duration of starters matter.

I agree, temp is the likely culprit. Isn't all british and english yeast likely to produce more diacetyl than other strains? How old was the yeast you used to create the starter? How long did you propagate the yeast?

there are two kegs used as blow off vessels during fermentation. they actually add the contents of the first fermenter to the bright tank.

Fresh flower power is awesome. HT is a tad more intense and little more body IMO. That being said, I could drink more than one FP in a sitting, but I can't drink more than one HT in a sitting.