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Has anyone found a replacement for the discontinued Flavor-Mate hazelnut extract which they would recommend? This is specifically asked in regard to the Rogue Hazelnut Brown Nectar clone recipe.

Just began to use oxygen recently and I get a more rapid and vigorous fermentation with oxygen. I had always just shaken the stoppered carboy in my lap for 5-10 minutes and the fermentayion/beer seemed fine. In fact I do not use an aeration stone and tubing. I flushed the head space of my 6.5...

Just a couple hours will not ruin the yeast. A starter is always a good idea. I once put my tube in a zip lock with ice cubes and rolled it up in a heavy towel. It survived several hours in my car in the sun and made a great fermentation.

All of the brewing books mention that yeast cultures adapt to the brewing conditions of the brewery in which it is being used. Big breweries maintain stocks that have their unique characteristics. Cultures used in home brewing apparently does the same according to these same texts. How does...

If the middle kettle is the mash/ lauter tun but is also heated, what is the style/anatomy of the strainer at the bottom of the container. False bottoms won't work in a heated kettle will they?

One can find numerous descriptions of brewing scuptures, construction materials, burners, plumbing etc. I can't seem to figure out one thing. I assume that the highest kettle is a hot liquor tun and that this drains directly into the middle level mash tun. Is this correct? If the middle level...

I have always brewed 5 gallon batches using 6 1/2 or 5 gallon glass carboys. I would like to move up to 10 gallon batches. What do you 10 gallon all-grainers use for a fermenter?

Most all of the valves used on copper plumbing are of brass. I have never seen a copper valve. It is too soft to stand up to the stress a valve takes. Anchor Steam Beer Co. used to use all copper brewing kettles imported from Germany when Fritz Maytag took over in the 1970's. Don' know if they...

It is commonly aggreed by most that collection of yeast for storage and use in a later batch of brew is done from the trub of the primary fermenter. Wyeast recommends storage in a jar of sterile water in the fridge. White Labs recommends storing the yeast under beer. Does anyone have exprience...