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I'm a glass man myself. I use 15 gallon demijohns and 6 and 5 gallon carboys.

Hee hee, that's true. "My fermentation is stuck, should I add more yeast?" followed by the inevitable "what's your gravity, did you take a hydrometer reading?" "Uh no. Should I take a reading?" "Uh, yeah". :)

You can never have too many deep fried beer posts! ;)

1 & 1 imho

A fellow New Mexican! Unfortunately for us, our LHBS is a corner in a spa/pool shop here in Las Cruces. The owner is OK, but his employees really don't know what they are talking about and often give really bad advice in front of me (to noobs that is). I usually wait til they walk off and set...

Welcome aboard!

I have a Munich Dunkel recipe that is outstanding. It's been a big hit with many and won a few competitions. I'll try to post it when I get home.

1) Sanitation is key 2) Like laughing gnome said, don't panic! 3) Remember, its a hobby. Its supposed to be fun! Two pieces of equipment I wish I had bought many, many years ago: a plate chiller and pumps!

Plastic buckets=scratches=infections. That's my problem with them. It's just a personal choice, when those things get stained and I can't use any abrasive or elbow grease to clean them, because the scratches will harbor bacteria, it just isn't worth it to me. I fear the BB for the same...

Just use one of these babies: http://morebeer.com/view_product/16663//Analog_Temperature_Controller The probe goes in the keezer and the keezer plugs into the controller which plugs into your outlet. The controller kicks the freezer on and off to keep it at the dialed in temperature. Works...

You shouldn't have any circuit blowing issues. Most of the time the thing isn't even running. Mine only kicks on a little now and then to bring it up to temperature. Where are you going to store all that good keg and bottled beer you are generating? Yes, you are limited to one temperature...

Chest freezer holds more carboys/kegs. You get more horizontal space instead of wasted vertical space.

Ah, that would work I guess. I've really been considering them but after 13+ years of brewing I have been conditioned to be paranoid about plastic. Guess it's time to RDWHAHB and try a BB!:mug:

......and what do you do for the other 1% of the time?

You can prime in your keg and naturally carbonate it.

Somewhere in the tutorials or on the beersmith website it talks about setting up your equiment and it says you should set your hop utilization to 100% and that there is very little variation at homebrewing levels. It says that bigger batch breweries actually start going up higher, to 200% and...

Those yeast do indeed rock. It's typical for me to rehydrate and have fermenation activitiy within 4 to 5 hours. The S-04 can really produce a lot of esters, especially at higher temperatures, so if you don't want that go with the cleaner 05.

Well, I still shy away from BBs because they scratch. Once you have the inside of one of those scratched, you risk contamination just like a plastic bucket. That's a no-go for me personally. I'll stick to glass and stainless steel until I seem something definitive that BBs are HIGHLY scratch...

10 feet is a lot of line for beer to get warm and old in. You would be wasting a pint (or part of one) everytime you started pouring after a hiatus. Maybe you could insulate the line to keep it chilled between pours? That would help for the short term, but you still have the long term issue of...

Yup, duh. Good point. I think you should just wait it out. It's moving. If consecutive gravity readings with a few days between show no change, then start deciding if more action is necessary. I bet it turns out just fine.