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Does anyone else work with buckwheat? I've got a few references and one of my colleagues was a beer consultant for a while so he offers good tips but never worked with gluten free malts.

Here I am, ready to brew. I've got an IPA on secondary fermentation (its a good thing I'm single because the only thing in my fridge is that carboy) and a honey weiss (toasted?) on primary. Its beeriffic! Oh... I also have celiac's disease so everything I brew is made with buckwheat, oats...

This is my second batch and I was feeling ambitious and decided to make a honey-weiss. I scorched some of my malt, not a lot, but I definitely scorched it. Should I worry? Are there any fixes?

OK... I've got the yeast propogation bit down, but how else can I save money on my homebrewing and still turn out beer that I'll actually enjoy drinking? What shops (online) are recommended for quality and value? Kits or from scratch? Can I grow my own hops if I live in an apartment? is that silly?

Can anyone recommend a good book on brewing and recipes?

I wanted to propogate some yeast and decided to implement my working knowledge of microbes. After growing up a 300mL culture of WLP008 east coast ale yeast, I spun down the cells at 4000rpm (yes, in a centrifuge) for 15 minutes and then discarded the spent media. I added 30mL of gylcerol and...

I'm sure there's a post like this here (if you can think of it... direct me there please), but what sort of sterilization is best for brewing equipment. I have access to all sorts of autoclavable equipment and autoclaves and was wondering if autoclave is preferable to chlorine bleach or pH based...