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When I did extract I tended to just go from the tap right into the fermentor with the wort. I can't say that I ever had a bad batch because of it. But it certainly can happen. If you have a way to boil water for 15 minutes, then store it in a sanitary and sealed contain while it cools back down to a useable temperature...that is the safer way to go. If ...

When I did extract, we always used a jug spring water to top off the extra few gallons. You can sanitize the bottle mouth with some StarSan or other sanitizing solution, and then just pour the bottle in. You can also keep the jug in the fridge prior to use to cool your wort when you add it. This way you avoid boiling anything, but are still pretty safe from ...

When I was extract brewing, that's exactly how I did every batch. I put 2 gallons of Poland Spring in the fridge, then added that to the wort that I cooled down to 120F or so in the sink. Really worked a treat, and still made great beer. As for inducing cold break, I can't say if it's better or worse than using an immersion chiller, but I definitely got a ...

With two pounds of base malt, and one pound of maize, you can certainly get away with 30 minutes and expect full conversion. Thats been the case in my experience, especially at 154F temps. The warmer the mash the faster things progress. And most flaked maize is pre-gelatinized, BTW.

First things first, stop checking on the beer. Leave it be for the next 10-14 days. Resist all urges to check on it or mess with it. The bubbling will probably stop in the next day or so and this is perfectly fine. After this 10-14 day period, get the fermentor as cold as you possible can for a few day. If you can't do this, don't worry to much. This step ...

You may also find that an immersion chiller does not have to be a major investment. Where I live, my ground water stays fairly cool year round. So a simple immersion chiller is all I need to cool 6 gallons in about 15 min. I just purchased; 20' of 1/2" ID soft copper tubing (in a roll), a 10' roll of 1/2" ID clear vinyl tubing, a connection for a garden hose ...

You're right - maize doesn't contain any enzymes and needs to be mashed alongside a high Lintner grain, like the 6-row you've chosen. If the maize is pre-gelatinized, then you can just hit your target mash temp for the fermentability profile you want. For ungelatinized maize, you'll need to hold it at 170F for 15 mins to make the starch soluble and then ...

Measuring the water in your boil is completely based on the vessel itself. The marked stick works great, sight-tubes are wonderful, etc. You can determine your actual pre and post boil volumes as you said, by simply going with 50% volumes. The end water in the fermenter will be the weighted average temperature of the water added. i.e. If you have 2.5 ...

Great question. I have never topped-off from tap water for paranoia of contamination of the final batch. Perhaps the likelihood of contamination is very low, but why take the risk? Also, the more water you are topping off with, the greater your risk increases. So, to answer your question I personally would boil and cool your top-off water, or use bottled ...