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What do you guys use for storing yeast? I was thinking it would be handy to have a bunch of vials for harvested yeast but I'm not sure where to get them. and I don't use or have access to White labs yeast so I can't simply save them up. Do craft stores have these things because my LHBS doesn't...

Alright guys, I've made the decision to go to all grain in the next month or so and I've got a boatload of questions for you. I've read up on the technique and I'm interested to know what sort of equipment setup you have. I've been presented with two ideas for systems, one involving a...

No matter Sparky, I think I've got the answers I needed. The main impetous behind looking at going all-grain is the control over the brew which it yields. I knew there as a difference before, but then I read Daniels' Designing Great Beer and my life changed forever. It demystified brewing so...

How much better do you find your all-grain batches than previous mini-mash extract batches and why do you feel they are better? Please only reply if you previously brewed using the extract and mini-mash method.

Okay that's exactly what I figured. 5 to 5.5 hours. Thanks so much for your prompt responses.

How long does it take you to brew your average all-grain batch? Amongst other factors this is something I'm considering before making the leap to all-grain.

Well... if that's supposed to be a Catholic Priest on the right, shouldn't that be an alter boy receiving the sacrament?

Since you didn't mention what type of beer I can only venture a guess at what this is. If it is a kit which employs a preprepared wort and especially if it is a porter, stout, bitter or other english ale the chances are that the manufacturers have added sulfates to create a Burton like water...

That seems like it makes some sense considering the sediment was where the offending taste seemed strongest. Because this batch was cheifly an extract one with a steeping bag I would say that it is possible the wheat malt which my friend used was ground too fine and made it through to the...

"A slightly woody".... would a semi be better? Ha ha. Well, though we haven't really reached a solid conclusion on this one, and it would be near impossible without all of you tasting it, I've got to think this odd oaky tasting Weissbier must have been fermented at too high a temperature. The...

I really don't believe it's the hops since there very little in there and only as a bittering hop rather than a flavour or aroma hop. I find it a stretch that such a mild hop as Hallertau would present such a taste. Furthermore, this is unlike any taste I have ever experienced in beer before. It...

It was extract with a mini-mash of wheat. Do you think that wheat would contribute to that woody taste? On thing I noticed was the woody taste was largely due to the residual sediment and yeast left on the bottom of the bottle. I was so used to swirling the last one inch to mix up the...

Yes, I'm sure it was 25 degrees (Weihenstephan should ferment somewhere between 18-24° C )which is why I mentioned it along with the fact that he used all wheat rather than a mix with Barley. I'm aware of the flavours of esters, how and when they are achieved and this is why I'd like to know...

My friend has brewed a Bavarian Hefeweizen and it turned out with an off taste. He maybe doesn't notice it because he is not a seasoned Weissbier drinker like myself (I lived in Munich for 3 years) but there's definately something off there. I can only describe it as a woody flavour. He used...

Agreed, and don't be afraid to double up your hops. It won't make it hoppy only slightly more bitter and bit better balanced.

What can I say? The Big guy likes a hoppy IPA as much as I do.

Fast fermentation, if 7 days is fast for 12 gallons, can lead to high diacetyl levels (and other by-products for that matter) which will give it an off flavour. The good news is that the yeast will clean that up so long as you leave it on the cake. Give it a week or two as you have nothing to...

I bottle in plastic green and brown PETs and I was wondering what, you people who do similar, use for labels. Essentially I'm looking for something that is easily applied and more importantly, removed. I've done up a tonne of labels in my time but never apply them to bottles because after the...

Ahhhh, after going and making a wonderful home brewed creation, why would you ruin it by adding something so full of chemicals and poop? I know you're probably more curious than serious here but I would have to say that my traditional sensibilities tell me to run in the other direction.