No worries, hope I could help. As far as the beer itself, there is no accounting for taste, so if you like it, brew that sucker up and forget what us insufferable pedants think. You’ll be surprised how easy partial mash is.
And also, I used to live in a <1000sqft rowhouse, so I kind of got into ‘gear minimized brewing’ and now just enjoy brewing that way as opposed to lugging out tons of gear. All you really need is a good sized kettle and a brew in a bag-bag, and you make EXCELLENT AG beer with little additional equipment. This guy made mine for about $30 shipped, all you do is send him kettle dimensions (http://www.bagbrewer.com). Have gotten about 30 brews out of it so far. The only reason I didn’t make one myself is I’m not the most confident of seamstresses (seamsters?). One thing I will mention is, invest in a good burner. My Blichmann was expensive, but I can knock out a beer in about 4 hours, from getting my stuff out to gear put away, me on the couch. Plus think how effing cool you will look to passersby at school.
@ Wahoo, my comment about ‘if he wants to clone magic hat, he definitely needs to use extract’ was speaking to your point. My later comment was more just about how to get optimal results with a fruit beer. FWIW, Randy Mosher is of the opinion that apricots are one of the few fruits that work well in creating ‘clean’ fruit beers (ie not sours). :cheers: [/quote]
Pietro, thank you for all of the valuable information. I have the ability to get a a 32qt turkey fryer and propane stove for 35bucks. Is it worth it to do a full volume boil? Other than modify my hop additions is there anything else i should know?