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Let it be...

Alligator...

That depends on your water... If city water, yes a good soak in oxyclean free is great... But, if like me you have hard water a good soak in PBW works too...

Yes you can use the picnic faucet as well as the other faucets and tower if you want... I would clean/sanitize them all and replace the lines tho...

Cool... I was just saying it because I bought vinyl hose from HD for transferring and it was not lead free, so I ended up buying some tygon from the LBHS... Learned my lesson... ;)

I would make sure that the vinyl hoses are lead free before use... Just my .02...

Count me in the "lighter" category... Have bic will open... :p

Three Floyd's Brewpub is right off of I80/90 in Munster IN... They have a carry out door for cases to go.. Its about the only place to find some of their more elusive brands (IF they even have them there...).

I used to work at a hotdog stand that served Chicago Style hot dogs... The fact is they NEED all of the toppings to cover the flavors from the Vienna Beef hotdog itself... JMHO :p Do not get me wrong I love the hotdog style (hold the sport peppers please) itself...

Not really looking to purchase/store 50+ pounds, let alone pay for shipping for that amount... I was just saying... ;)

When you wish you could buy your PBW in 55# bulk... :D

I have used both and prefer real cider... I just tastes better IMO.

Yeah it started something that has been a great adventure... :D BTW I used 1968 yeast on the 2 gallon batch, and "cider" yeast on the 5 gallon batch so this is probably the reason for the dryness, of the 2nd batch... I got a weird look from the guy @ the LHBS when I bought the 1968 for a cider...

The 1st thing I brewed was "cider" also... I used 2 gallons of Motts apple juice and I fermented it right in the jugs it came in... It was a very good cider if I do say so myself... After that I went with a 5 gallon batch which "dried out" way too much IMHO (tasted like champagne) ... So just...

I have also read here on HBT that a LBHS told a person to add the extract to the primary itself, and he posted good results... That said I have a peach extract that I plan on using BUT it is a food grade extract from olive nation... I will see how it works out in the future, because I have read...

I really like the original, so must give this shot some time... :)

I second this statement... Glass would break going hot to cool so quick...

And I would use the kettle you have for a HLT for strike/sparge water... ;)

I use a dyi wort chiller that I made from copper tubing with vinyl tubing... I just make sure that the vinyl doesn't touch the wort at all... Again I have hard water (well water) so cooling is not a problem for me as its temp is @ 55 degrees...

Sounds like you have most of the stuff you need already... For my AG setup I use a keggle for my boil pot, a 10 gallon igloo cooler for MLT, and a 24 qt stock pot for strike/sparge water... I have been doing batch sparges and getting very good efficiency, in fact I hit my estimated OG spot on...