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Mine overflows when I'm brewing 13 gallons in a 60 qt. aluminum stockpot. I just stick one of those white caps from an orange carboy cap over the top of the sight glass. It never gets too hot to touch bare-handed and I remove it towards the end of the boil so I can keep an eye on kettle...

How about something like this that screws into a standard light bulb socket: http://www.google.com/products/catalog?q=ceramic+reptile+bulb&um=1&ie=UTF-8&tbm=shop&cid=6707273452616768399&sa=X&ei=wQppT6WxBYWCgwfN1sHZCQ&ved=0CFMQ8wIwAQ

Went out to dinner and had a Dead Guy, a Rohrbach's Scotch Ale, and a Rohrbach's Vanilla Porter. Right now enjoying a couple of DFH India Brown Ales.

Ventless fireplaces burn extremely efficiently, so release little, if any carbon monoxide. The propane burners we use in brewing aren't as efficient and release lots of CO, so shouldn't be used indoors.

I soaked 2 lbs. of Maris Otter for 24 hours, and it's currently in the oven. I used filtered, unchlorinated tap water, but I really don't care for the smell of the wetted malt in the oven. It kind of stinks! Also, it's taking quite a while for this malt to get up to temperature. I'm hoping...

In my experience, Notty can go pretty fast and furious. The only way to tell if it's done is with your hydrometer.

I wouldn't be so sure. I'll PM you my address and you can send it to me after bottling for further testing. :ban:

The last one from the keg is always the prettiest, too. Nice and bright and clear and tasty. :mug:

No, you're not the only one! They are simply awesome looking and functional! My buddy's awfully jealous, so I think Bobby will have another customer soon!:ban:

Here it is during today's early morning brew: My wife had an early flight, so I started brewing at Oh-dark-thirty. Got 10 gallons of Biermuncher's Nierra Sevada into the fermentors by 10:30 AM! :mug: I'm loving the sight glass! It really takes the guesswork out of brewing. Two thumbs up...

I just installed mine this evening. It looks great, and it'll be nice to know (and not guess) the volume in the kettle! I'll post pics of it in action during tomorrow's brew session. :mug:

Homebrew Kona Fire Rock clone. Deliciousness...

Brewing up 10 gallons of Biermuncher's Nierra Sevada. Mmmmmm....

This is the route I went: https://www.homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132/ I had the turkey fryer setup and a cheap 5 gallon SS kettle. Add paint strainer bag and I was in business. I used this for about a year, and just recently added a cooler mash tun and a 15...

I don't know the reason it tasted smoky, but it definitely did. And more than a few ashes made their way into the bk!

We did an extract porter over the campfire years ago. Very smoky tasting. It just took some time to mellow.

I referenced the fact that starches from the malt dissolve in the mash, but you're entitled to think I'm assuming.

I apologize if I appear to be nitpicking, but you keep refuting this point and you're wrong. From Palmer: The starches in the mash are about 90% soluble at 130 °F and reach maximum solubility at 149°F. Both malted and unmalted grains have their starch reserves locked in a...

Awesome! :mug:

I would say no, the high temp does not affect your OG. As I referenced Palmer in my last post, the starches in the malt will still dissolve in the hot mash water. Whether the starches are converted into fermentable sugars or not is a function of the enzymes. If you mash too high, you can...