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The best advice I can give a starting brewer is- 1. Watch your sanitation 2. Watch your ferment temp 3. Have fun!

I do it all the time. Sometimes I take some of the trub out, since there is a LOT of yeast cells in there, and has in the past caused explosive fermentations

Since brewers don't use any sort of preservatives (or techniques that rpeserve beers), beer is preserved by the following aspects of the beer: 1: hops. Hops were originally used as a preservative, and the hoppier the beer is, the longer it will last (hence IPA). Wheat beers tend to not have...

1 litre, that's a decent size for a serving! Got a pic? it's a little easier to see what it's like if I could see what bottles you're using, though I don't think it's a big issue.

Let's not forget that Asahi have revolutionised beer by making brews that change in the bottle- seriously, the flavours mature and change if the beer is stored in the bottle for a while! Crazy stuff.

'take out tax'?

It's the same logic that says All dogs have four legs My cat has four legs Therefore my cat is a dog

I just got back into no chilling after a while using a CFWC. I had a few reasons for doing so- 1: Australia is in its worst drought in recorded history. Chilling uses a lot of water, and since South Australia (my state) is the driest state in the country... well, I thought that I'd obey the...

Ferment in another fermenter. It is possible to make beer in it, but the risk goes up all the time that infections will live in very hard to reach areas and cause you grief. It's not worth it IMO to not use something else.

I mix beers at random. Right now I have a blend of sweet stout, american brown and hallertauer pale ale waiting for a tap, tastes odd but nice.

In case any of you are wondering how it's made... >Spent brewer's yeast is sieved to get rid of hop resins, and washed to remove bitter tastes. Then it is suspended in water at a temperature greater than 37 C with no nutrients: the yeast cells die, and vitamins and minerals leach out. Then the...

Yes. However, it's a looong process between 'trub' and 'Vegemite/Promite/Marmite'. On a side note, Kraft is approaching seeling it's billionth jar of Vegemite- the person who buys it will win a car or something.

It's nothing to worry about- I have about 20L of deadspace and had krausen blow its way through the airlock hole.

You're doing the boil on the stove? Crazy stuff. IMO you won't really get a rolling boil on the stove- you need to invest in a turkey burner or three ring :)