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Cast iron is a great material for paella's cooking dish (I use Le Creuset's one). Taking clue from the Spaniards, I like to have the rice on the bottom slightly burned. Tips-wise, I think this article sums it up beautifully...

Traditional paella.

Fairly similar to tiger prawns, perhaps slightly sweeter and milder.

My bad, misquoted the link. That's the correct one: http://www.cabi.org/isc/datasheet/71088 It's a fairly popular prawn in South-China Sea & Western Pacific.

Ye, this guy: http://www.cabi.org/isc/datasheet/7108

A bit of Middle Eastern, courtesy of Jamie Oliver. Grilled banana shrimp on couscous, mixed with cilantro and topped with pomegranate, sour cream and mint leaves.

Udon is surprisingly easy to make; the dough is so stiff though that you need to put it in a Ziplock and knead it with your feet. I followed this recipe for the noodles: http://raven.iab.alaska.edu/~ntakebay/misc/udon/udon.html

Subbed.

Homebrew Co-op @ River Valley is a terrific place to shop for HB stuff in Singapore - check it out.

That China system is clearly a distilling system, not a beer brewing system. Good luck getting that through Malaysian customs.

Looking at your yeast choice, the beer is a Weizen - not American Wheat. For American wheat, you may want to use more neutral yeast, like Safale US-05.

Ralph the sleepy brewdog

I am - NYS-certified, ex-Andersen. Cheers to a fellow CPA. :tank:

The yeast took off like a champ - really glad I didn't dump it. Sent from my iPhone using Home Brew

Thanks guys - appreciate all the input. According to Mr Malty yeast comparison chart, this strain is equivalent to Notty. This explains it, I guess. Sent from my iPhone using Home Brew

Hope this works. Sent from my iPhone using Home Brew

I have been making yeast starters for about 2 years now and never had any issues. Typically, after they ferment out, the starter wort has this coffee-with-milk look. This time around - my starter looks like an egg drop soup. WTF? Anyone had something similar? Erlemmeyer flask has been soaked in...

I hear you. Grammar mistakes really make me cringe: "their" vs "they're", "two" vs "to" vs "two" etc, etc... I can go on for quite a while... Sent from my iPhone using Home Brew

Freezing yeast in GLYCERINE may work. Freezing yeast outright will result in ruptured cell walls, effectively killing the yeast cells. Bacteria can feed on that and quickly multiply. I personally wouldn't use that vial or smackpack.

Greetings from balmy Singapore! Brewed this mid-October - modified the recipe slightly by adding more brown sugar and using Brett Trois yeast (full details of the recipe here: https://www.brewtoad.com/recipes/punkin-ale-25) Here are the abridged stats: OG 1.074 FG 1.012 I am not much of a...