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Cool, thanks for the advice. I'll know about the smoky flavor in a coupla weeks. I definitely got a caramel aroma but couldn't taste it in the wort.

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?

Thanks Doug, I'm sure lab standards are overkill for homebrewing. I'm not sure what you mean by saying 'the dead yeast will even it out' because as any microorganism metabolizes carbon compounds the pH drops whether there are decomposing bacteria present or not from the production of acetic...

It turns out one of the faculty in my department used to use the autoclave to sterilize his equipment, so I think I'll stick with it since its free (better than cheap!) and not totally inconvenient.

After spinning down or allowing the cells to fall out of suspension overnight and discarding the spent liquid media: 5% glycerol Fill to the original volume with CaCl2 (50-75mM solution depending on the pH of the tap water in your town - more calcium for a lower pH). By this recipe, you would...

The hydrolysis of starches and sugars is exothermic but only when the reaction is oxidative. In the case of mashing... probably not.

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?

Yeah, I'm working on a PhD in biochemistry... homebrewing seemed like the next logical step, especially since my kitchen looks just as much like a lab as my work does. OK. For future reference I'll freeze with calcium buffer. There are 2 reasons to keep any sort of cells in a buffer, 1. most...

Can anyone recommend a good book on brewing and recipes?

Fair enough. Thanks for the info. How about residues left behind by sterilizing agents? Another follow-up question: how important is is that I remove sediment from the bottoms of my containers A. if I'm going to be brewing the same sort of beer, or B. if I'm setting up for something...

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...