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This is the one I bought: https://www.google.com/shopping/product/7256994356970425868?q=aqueon+150w&bav=on.2,or.r_cp.r_qf.&bvm=bv.50768961,d.aWc,pv.xjs.s.en_US.E_1kRF_UP4s.O&biw=1280&bih=675&tch=1&ech=1&psi=rX0PUv-fJ8XuyQHvioCoBg.1376746931088.3&sa=X&ei=t30PUvO7O4fuyQHG-IFQ&ved=0CFMQ8wIwAA The...

I use a water bath and an aquarium heater to get my belgians up above room temp.

From what I've read, you can use any kind of yeast. The mold is what makes this happen. The special mold slowly converts the rice to sugar and the yeast convert to alcohol as it's happening.

If you want to dry it out do not put it in a bucket! Spent grains get pretty foul, pretty quick.

I don't think absorption will be much of an issue as the grains in the first batch will already be saturated. It would probably work best to mash a double bill of base malts first and then steep your crystal/roasted malts like you would with an extract brew. I have the same sized cooler and...

try this: http://www.nyc.gov/html/nycwasteless/html/resources/prod_serv_composting_foodwastedropoffs.shtml

Corn will reduce body. Oats are going to add a silky mouthfeel and some body. You could also consider flaked wheat or flaked barley.

Get some 2 row barley from your lhbs and a grain bag. Line a small cooler or pot with the grain bag, put the barley, oats(quick or old-fashioned), and some water in and hold it at 154 degrees for an hour. Pull out the bag and squeeze. Dump the liquid in your brew pot. You need the enzymes in the...

You also need a long, vigorous boil in order get the bittering compounds from hops into your beer.

I have a 15 gal one and I love it. My father-in-law gave me a good sized gift certificate at my LHBS, so I didn't pay full price myself. I wouldn't have sprung for it otherwise, but I think I may when I buy another pot(for HLT).

He's talking about the island from LOST

I never bottle before 2 weeks. There are all kinds of fermentation by-products that the yeast will clean up after active fermentation is over. I routinely go 3- 6 weeks and have even let one go 8. Only once have I felt a beer went too long. It was a wit that had gone 6 weeks.

If I were on a desert island, I'm pretty sure it would be something wild.

I always use fresh dry yeast when bottling. If you think about it, the yeast in your beer is very stressed by the time you bottle, especially if you have a big beer. Some fresh yeast will actually reduce the chance for off flavors.

I always have a packet of a clean, dry yeast in the fridge. I always sprinkle a little into the bottling bucket so there is some fresh yeast for carbonation.

Here's a recipe I did with White Labs Wit yeast: Wallonian Wood

I always lauter into buckets first. I started this to compensate for a smallish pot, but now I use it as a grant. You could just hold on to the buckets until your first boil is done.

I think you would need to cook them first, like with cereal adjuncts. The only thing I would worry about is the fat content affecting the head retention.

The priming sugar is to create carbonation in the bottle. You want to add it to your bottling bucket at the time of bottling. If you add it before, then the yeast will consume the sugar and you won't be able to trap any of the CO2 produced.

1.012 is just an estimate. Any number of factors can affect attenuation. 75f is pretty warm, which could have made the yeast more active. Enjoy your beer.