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Considering that wear and tear on carboys is kind of an all-or-nothing proposition, isn't anything under retail a decent deal?

Additional question: Is the amount of water boiled when making a syrup/pasteurizing the sugar really affect anything? I feel like I've seen differing reports. It seems to me that the amount of sugar is what's important, not the volume of liquid it's dissolved in. Any insight?

Your plan brings up a question I've had; perhaps some more experienced hands can offer an answer. You are going to be steeping a pound of grain for a given length of time while holding it at a specific temperature. This suggests to me that you are going for some kind of mash and/or partial...

Wait, did somebody say 2.5 cups corn sugar for 4 gallons of beer?! I thought it was .75 cups for 5 gallons... That's a pretty big discrepancy there... :confused:

You've got me intrigued -- this looks like an awesome summer project. Recipes? Resources? Advice?

So here's a related question: How fresh is fresh? How long does it take LME to become unfresh? My FLBS sells LME out of gigantic barrels. I can't imagine they turn those things over too quickly. How long would the stuff have to sit there unsold before it becomes noticeably off? At the same...