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I did some web searching, but couldn't find much information. I'm curious, could use my Barley Crusher for grinding wheat berries into flour? Also wondering about corn and other grains, and whether the gap can be set small enough. Thanks.

Keep an Epi pen on you.

I got a 50' 1/2 inch chiller from nybrewsupply.com for less than $100 shipped. You might be able to build it for a little cheaper, but everything is soldiered and ready to go. It chills 6 gallons down to pitching temps in 10-15 minutes. Plus I wont have to worry if I ever start doing 10 gallon...

I use about half a scoop in a 5 gallon bucket when I'm removing bottle labels. I use even less for normal cleaning because higher concentrations are harder to rinse. A little seems to go a long way.

If it comes with everything in the pic, it's an awesome deal.

Kids are pretty smart sometimes. I save my yeast in regular 12 oz bottles, but put an airlock on each. That way I don't have to worry about bottle bombs, even though it's probably fine to cap them. I also save about 1 liter of wort each time I brew and freeze it. Making starters is easy, I just...

After using oxyclean, you're going to want to rinse it off the bottles (inside and out) before putting beer in them. You'll also need to sanitize them. Read some of the threads on here about cleaners and sanitizers.

Yeah, stay all extract, it is easier...

The $20 or $25 it costs for Beersmith is well worth it.

I've been making starters in an empty 2-liter bottle for several months. It's been working great.

I would say go all grain. It's easy, and way more fun....

Yeah, the beer has to go through the three tier system (brewery to distributor to vendor). But maybe this won't apply if they have this "government shutdown" they've been talking about.

Pour it through a strainer. Filter all the crap out. Introduce O2.

Yeah, you can't really go wrong with a starter kit. Even if you do go on to all grain, nothing in the kit is really "wasted". You'll just keep buying more and more things lol. You will eventually want a wort chiller, but when I did extract I just used frozen water bottles. I got my wort chiller...

I use a CPVC manifold in a converted 52q cooler and have never had a stuck sparge. I usually don't even bother to vorlauf. It was about $5 to make, I batch or fly sparge depending on how I feel.

I would say yeast is quite resilient. Beer has been made for hundreds of years. I would assume the methods back then were much less accurate, as far as measuring was concerned, and also less sanitary. Still they made beer.

I just started fly sparging and have been getting about 80% efficiency. I always sparge with water thats about 170 because it does a mash out, and gives the runnings that much more of a headstart to the boil. I also tend to think that hot water will wash out sugar faster than cold water will...

I started AG brewing about 3 months ago, I wouldn't think about not doing it. It takes about 4-5 hours for me for a 6 gallon batch. I also heat all my mash/sparge water inside and boil outside on propane. There's no way I would do all grain inside.

I added a whole can of hersheys cocoa (8 oz I think) for 10 min in the boil. It also had 6 oz. of cold brewed coffee. Came out awesome.

I just use water for my blowoff tubes, since they get swapped out for an airlock after 2-4 days. I use an old glass apple juice container about 1/2 full of water. I had to put it onto a bucket the other day though when I had a SMASH beer pushing krausen through the tube. It was a safale-04 wash...