Well, I didn't feel like joining a new forum and I know that some of ya'll make your own brew, so I thought I'd ask here: 1. Do I really need a secondary fermenter? 2. Do I really need to feed the yeast before pitching it into the fermenter? 3. Are those side bucket stick on thermometers any good? 4. Water: Tap, bottled spring or distilled or a little bit of a mixture of both? 5. Does adding crushed grains really make a extracted beer taste better? 6. Do I really need a priming bucket? Can I prime in the fermenter if I pre-filtered the wort going into it? I'm thinking the less exposure to anything, the better. 7. Priming solution: corn sugar or DME? I know not to use table sugar. 8. Chilling the wort. If the wort is 2.5 gallons after boiling for 60 minutes, I then have get 2.5 gallons of almost freezing water, dump them together in the fermenter, wouldn't that help lower the temperature to the cold break? Or is mixing them that soon not good? 9. I'm worried about bottles exploding, will 3.4 quarter cup of corn sugar dissolved in two cups of water, be about right? Appreciate any replys. Thanks.