Do your water run and then inspect it. I tried for the longest to clean my keg (PBW, mechanical means, etc [don't use bleach])and then gave up. When my sacrificial run was done, it was spotless. I guess the heat finally broke everything loose.

Don't fill it past 3/4 full (about 10 gallons). If you have protiens in the wash, they will foam up on heat-up and puke into the column. If you leave some headspace, puking will be lessened.

All-Bran recipe? Sugar, water, and tomato paste? Graham cracker SMOP? Recipies abound in the Recipies section. All three referenced provide all the nutrients needed by the yeasties. :)

• Here's my recipe. It's an offshoot of wineo's
  
  I make a double batch, strip the heck out of it in one run. Add the strip to previous heads & tails along with 50% water, the soda ash, & the salt. I reflux that for an hour & then starting pulling product.
  
  Ingredients - for a 6 gal wash (source a 25 lbs bag)
  
• 10 pounds sugar
  
• 1/8 tsp Epsom salt
  
• 1/4 c yeast
  
• 1 dropper of B-12
  
• 1 tsp of citric acid
  
• 2 tbsp of DAP
  
• 1 tbsp 5.2 ph stabilizer
  

Process - In the fermenter

• Allow yeast to come to room temp
  
• Cover sugar with 2 gallons of hot water and stir until sugar is dissolved
  
• Add all other ingredients to the fermenter
  

• Stir for 1 minute
  
• Top off fermenter and allow to cool to 90* - 95*
  

• SG will be apx 1.075 (don't go over 1.085)
  

• Activate yeast in 1 quart of wash
  
• Add activated yeast & cover with towel
  
• Aerate several times before hard cover
  
• Hard cover and airlock after stirring a few times
  
• After 5 - 7 days add 2.5 lbs sugar
  
• This will work off in 10 - 14 days (SG 1.000 or less)
  
• Give it 2 - 3 days to clear
  
  
  Notes
  
• Add ¾ cup kosher salt and 1 1/4 cup soda ash to the reflux run
  

Just boil the water in a big pot on the stove or on a turkey fryer, and then pour it on the sugar in your fermenter. Stir till dissolved and add everything else except the yeast. Add cool water to bring it to 6 gallons total volume. Check your SG, it it's still too high, add a bit more water and check again. At this point, I'm guessing that the temp will still be somewhere on the high side of 95*. I use milk jugs filled with ice to help bring down the temp to my desired temp. Then just follow Ratflinger's instructions on the yeast.

"

The sugar water needs to be aerated after boiling-Boiling drives out the oxygen. before pitching, aerate---Yeast need oxygen to multiply and populate the mix before going into the alcohol making stage. DAP is diamonium phosphate-- a yeast nutrient i believe"