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Yes, I have not had any issues. Combined with the Johnson Digital controller and my mini fridge, I can keep it within 1 degree of my desired fermentation temp. It isnt the most efficient setup as far as energy use, but it gets the job done.

I ordered the below. It is a cheaper, and I feel more durable option to the ferm wrap. I ordered 2 feet of the tape for my 6.5 gal carboys, and had them put it together. It was free before, but now costs $1. I would say it is still worth it. Read the description on the tape, it will tell...

I would definitely bottle the Pale Ale first due to the nature of the beer and fading hops.

If you arent in a rush, I would pickup a stir plate and a bigger starter container. I use 1 gallon jugs, because they are cheap. Here is a link for a good cheap stir plate. I bought mine from there. http://www.stirstarters.com/

Now that I think about it, you should probably decant no matter what if doing a lager at ale temps. You don't want the off flavors messing up the balance especially in a lighter lager.

You can ferment at normal ale temps, upper 60s. That is what I do. I find if you are going to decant, it is better to let it ferment out. The yeast fall out faster. This is more important when using a stir plate, due to the oxydation of the wort, and not wanting that going in your beer.

That is what it is all about for you. I think what it is all about is brewing what you want, which for some people may be brewing clones or using other people's recipes. To each their own.

I was once told a JP rep that they did not use pedio, just Lacto and Brett.

There is different kinds of sour, and vinegar/sour is a whole different beast. That type of sour wont blend well with just anything. I would do a dark belgian beer, or a flanders red.

Here is a downloadable version. http://www.babblebelt.com/newboard/brew_resource/RRsour_beer_presentation.ppt

That looks like an infection.

Spoke to soon. Got an email saying they had to cancel the order because the didnt have it in stock.

Checked back today and there was one for 30 again. I bought it because I missed out the first time. The lowest is back to 75, but I would keep checking daily if you are still interested.

My LHBS accidentally milled my grain even though I have my own mill. I am not sure I trust their crush. Is there any danger in re-milling it?

I have been reading that you should tighten up the gap on your mill for wheat. I am using a Barley Crusher, what should I change it to.

I dont think I will have a stuck mash with batch sparge.

I am doing my first All-Grain involving wheat this weekend. I am planning on brewing a Weizenbock. Are there any pointers for me, mashing, boil, fermentation, etc? BTW, I do a batch sparge in a 10 gal cooler with a false bottom. PS - If anyone has the Clone Brews Aventinus All Grain...

I have been told that spring water, with noting added, is the best to use. Started out using Meijer Spring water, and it worked great. I was sick of purchasing water for every batch, so I decided to start filtering my own. It is nice cause All-grain brewing takes more water, and I dont need...