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I'd say that the absolute cheapest way is to go BIAB. You can get a bag for right around $10. If you already have a bottling bucket, you can buy another bucket, drill a bunch of holes in the bottom, set it inside of the bottling bucket, and use that as a super cheap lauter tun. Next step up...

Here's what I do: plug the original recipe into a calulator (Brewer's Friend is free) make note of all of the values (% of fermentables, ibu, etc..) change the quatity and match noted values

You should be just fine with a 30 qt for partial mash. You just need to buy a bag for the grains. The recipe as you have it now will work just fine. As you progress, start using more grain and less extract. Look at some all grain recipes so that you can begin to understand a typical grain bill...

What size kettle do you have? I wasn't suggesting all grain; I merely meant that you should incorporate less extract and more grain. You're right partial mash is a great way to bridge the gap between extract and all grain.

Right on. I suppose I may have misinterpreted something that I've previously read on HBT. Unmalted wheat, however, has a diastatic power of zero, correct?

Three pounds of extract in a 5 gallon batch will give you a specific gravity of 1.025. That's not very high. Additionally, I don't think you can mash the wheat by itself. You would have to mash that with some malted barley to convert the wheat. Are you intending on doing a partial mash or are...

Are you doing BIAB? My advice would be to use as much grain as you can easily fit in your pot and make up the rest of the gravity with extract. Also, I would go with a few specialty grains in addition to the base malts that you have listed. I personally like to get the color from the grains and...

Cut the recipe in half, and increase the hop amounts to match the IBU of the original recipe.

I'm in the same situation as you, OP. Here's what I do: For 2.5 gallon batches, I do full boil. Aim for about 3.5 gallons at the start of the boil. This is pretty straight forward. For 5 gallon batches < 1.050, I do a concentrated boil. I also aim for 3.5 gallons, but it doesn't matter as much...

That's a good idea. It could be a seasonal kind of thing. However, if it varies frequently, I'd much rather not play Russian roulette with 5 gallon batches of beer. I'd like my water chemistry to be fairly constant, one less variable to deal with.

If it ain't broke... I think I'll probably just leave it alone for know and go at it in depth if it becomes a problem (or if I've perfected everything else :p).

They are pretty damn vague. It seems like the prices for Ward Lab are pretty reasonable. However, if the levels fluctuate as much as they appear to, wouldn't getting a water report be kind of futile as well? I've managed to make at least one batch using tap water. It was BM's Centennial Blonde...

Hey guys, I'm just getting started with AG brewing, so I'm looking to get my water situation figured out. The main concern that I'm having at the moment is the rather significant fluctuations found in my water report. The max numbers are way out of range, but some of the measurements in the...

I'm currently fermenting the NB Caribou Slobber kit with the Windsor. It seems to be hanging around 1.020. I was a little concerned so I did a bit of looking around. From the Danstar website: "Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will...