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I'll be using some Gervin ale yeast for my next batch.

Welldone to you buddy. My first batches are not anything that I wish to really ponder on. They are good/harsh learning experiences though and the satisfaction you get from doing a batch correctly makes this hobby a worthy investment. Cheers

I recommend you just buy one online or from your brewshop. They are expensive if all you are doing is extract so I assume you are an AG brewer. With a basic AG setup (no fancy stuff) it is a good investment though to lay your money on somebody elses experience rather than try it yourself and...

This is the device I use: http://i14.photobucket.com/albums/a329/CentralAsia/Aug1217.jpg At the end of a long hard brew, I simply attach this over the tap of my thermostatically controlled PP boiler and the strainer is designed to trap any sediment that would otherwise drain through.

It's packed full of goodness!

Yeah, it is possible to do this but I dont think that many actually do it if you know what I mean. Important thing is to keep everything sterile. It is best to store the yeast in the fridge but I dont think it survives in the freezer. Dont know what can happen at room temp.

Honestly, pitch the yeast, put the lid on, leave for 7-21 days.

Yeah that is all I do. Not that an air lock wouldn't be dinky but it is just through dint of what was sold to me originally. I know for sure that I have not had an infection as a result of this, but when people leave dirty mops etc around during the middle of a fermentation, I hope you can...

In terms of time it will age quicker at higher temperature. However in terms of actually quality it is believed that it is better to be patient and age the beer at lower temperature even if this takes longer.

If the kit instructs you to add 1kg of glucose I recommend you try and find a 1kg tin on malt extract (unhopped) in place of this. Im only telling you this because it happened to me a few times when I started brewing.

Honestly 70-75F is absolutely fine trust me. Red wine actually seems to prefer hotter temperatures but with beer I think you have to aim down at the lower end of the scale.

You have a wife already? Oh I am so jealous of u

Well my 2nd ever AG batch has just cleared up enough to start with its consumption. Even though no fining were added it seems to have become transparent already after less than 3 weeks since the brew date. It doesnt taste great mind you. I definately am liking the idea of using 10 pounds of...

You have chosen to add alot of grain to this, which is quite expensive where I live. I was just wondering what the alcohol % of this is likely to be. http://hbd.org/cgi-bin/recipator/recipator?group=8&item=3595 http://www.tastybrew.com/newrcp/detail/49 Actually I am able to gauge an idea...

The Philmill is the cheapest product for this and according to my math it would take 10 years of back-to-back brewing for this 'investment' to pay itself. That is not worthwhile IMHO. I have checked ebay but nobody is selling theirs in a hurry.

You are filling the airlock with vodka? Why not just use water? I have heard of people using glycerine but never have I heard somebody use vodka until now.

I've done lots of fermentations, not just beer. What I will say is that when you get the conditions just right fermentation should be quick to start, give generous CO2 output and the overall fermentation time should be fairly swift. What yeast did you use? I've never seen it not work but I...

Read what the guy posted above me if you want a decent answer. Most of what I said was BS

Rauch means smoke though whereas wurst means sausage (cant do the funny dots on thsi keyboard). As for toasted grains and malt extract, you use the malt extract as your bed-rock and then use some toasted barely, choco', black or other to impart color/taste to the profile of the beer you are making.

It is like a fishing net to catch the grains. You drape this over the top of the thermostaically controlled boiler and then it has a cord so that you can fasten it. Then you add the water and grains. So it is like a semi-permiable membrane so that all the sugars and other goodies can drain...