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I'm not sure if I'm posting this in the right section or not...but anyway. What temperature should I try to maintain for cold crashing my beer? What temperature is TOO cold? How long do I need to crash it for? Will there still be enough yeast to carbonate once it's been crashed? Thanks...

Thanks for all the help, folks! I think that should help me with my figuring. Cheers

any ideas for that?

Does anyone out there know how to calculate the volume of malt in both its milled and unmilled states? I'm trying to figure out my best storage options and want to know which one is going to take up more space. Is there an equation anyone can pass along? Thanks for your help!

Kenny, Thanks for the input. Not really having any personal frame-of-reference to go on, it's good to have some outside input. I guess it's true what they say about patience being a virtue...maybe whoever coined the phrase was a home-brewer. Thanks again, and cheers!

This doesn't have to do with smell, but i thought you might like to know(if you don't already). You can get Rogue's Pacman strain from Wyeast January thru March of this year. I can definitely appreciate the desire to harvest it yourself, but you can also buy it if you like... from...

I brewed up my first batch of homebrew almost 2 weeks ago. It was from 5-gallon a kit I got for Christmas - a True Brew American Bock - which I modified by adding and changing a couple of things (may have gotten bad advice, but not sure). First, I added an extra can of Muntons Dark Malt...