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You almost have me convinced, "almost" being the prominent word. Glad you like your brewer, Yooper, I like mine too!

I love rice hulls with wheat and flakes. A stuck sparge is a no fun event.

Tap water is what I use. I had it tested. It's almost pilsen water, so I brew anything with the right additions from Brewsmith. So far so good. IMHO, don't worry. Have it tested and then brew on.

Calibrated volune...

This is an OLD, old topic on HBT and other HB forums. It has been the source of much disention. But, after much experimentation, has mostly been put to rest, except by new brewers. To be concise, either method, properly conducted, will produce worts of equal quality with equal efficiency. So...

Wow! Jumping in with both feet! Well, if your kettle is big enough, check out the BIAB threads here on HBT. Lots of really good info for all grain brewing in a bag. Good luck in your brewing adventure....

Gotcha. Sometimes, even after more than 30 yrs brewin' this stuff, it's hard to get to sleep before BREWDAY. Especially if it is a "never brewed" item. Good luck! May your brew be the elixer the gods couldn't have....:)

Batch sparging is generally considered faster. Easier? debatable. Most new brewers prefer batch sparging. Grain absorption is approximately 0.125 gal/lb of grain. Deduct that amount from your mash-in volume. Now you know how much will be collected when you drain the tun the first time. But, you...

Bull, fear not, this will be the best. Yeah, Yooper is a great encourager when things are tough. My wife is like that. I'm so glad. I had a job pouring the top for a porch once and the concrete come hot! I thought I'd have a heart attack and was ready to get a jack hammer, but she kept telling...

HA! Ha. Not laughing at you, dude, but with you. My first triple decoction took 9 hours, and clean up had to be done the next day. One has to love beer to do that kind of toil. I hope yours turns out as good as mine did years ago. I hogged it all to myself. No brother-in-laws, friends, passers...

If it were mine, I would mash in with 16 quarts of water at a temp. to settle out at 152-153*F for 60-90 miin. Then batch sparge to obtain boil volume. Hope this is what you need...

^^ True. And you won't have to deal with the extra protein.

Really? **** this is great stuff right here. Thanks for the organizational tips etc...

Even though the tone of your post is, IMO, elitist, argumentative, narrow minded, and uninformed, why should I hate you for your slant on things? I'm sure that after much more experimentation and experience, you may possibly come to a realization that Munich malt is a great performer for those...

It's all in what you want. Looks a bit loose in the pix, but hard to tell without a handfull. Mine is set at 0.034 which means nothing. Lauter and efficiency tells the tale. :)

Yeah, exactly what Yooper said. Years ago, I thought it was better to follow "style" and fly sparge lagers and batch sparge ales. That was stupid.

WM: I use boiled rice hulls to runoff the lager wort to a 3 micron beer filter, then to primary. The wort is very clear. The SG is uneffected. I used to use a settling stage in the cooler, but this cuts off two days in the process.

You can make some dam good beers partial mashing. No question about that. If you are wanting to go all grain, that's your decision. But if you are brewing all grain, and your beer sux, ain't nobody left but you.

Yeah, most Eroupean and pre-prohibition American pilsner styles will benefit from decoction tecniques. Many brewers now are just adding some Munich malt to mimic the decoction method though.

Congrats, dude on the good returns. Makes you feel like all your efforts were not in vain...:D