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All my hops go in the freezer. I would even venture to guess 90% of us on here throw them in there, as well. As far as grain storage, look into large plastic buckets. I've got 6 of them, 3 large and 3 small. The large ones are big enough to fit 12.5kg of grain and the small ones fit about 5kgs...

007 can be a picky yeast from my experience. Even the slightest drop of temp can lead to it floccing out too soon. Rouse up the cake if you're really concerned and give it another week. 007's a great yeast once you get used to it.

I have a large compost bin in my back yard where I dump 90% of my grains. If you open it up the next day you can actually see it moving in a wave-like pattern from all the insect and worm activity.

I have something silimar to this: https://www.bunnings.com.au/ezy-storage-18l-storage-tub-with-insert-tray_p0028542 Plenty of room for all my plastics and small things - measuring cup, hydrometer, thermometer, grain bags, bottle caps, etc. Plastic is durable and can stack easily.

Your pre-boil gravity shouldn't be higher than your post-boil; you're boiling off liquid, which will lead to a higher gravity reading post boil. Check your hydrometer for its calibration temp, it should be about 20°C. If you measure wort higher than this temp, you'll get a reading that's way...

Mix a little DME with water and add your yeast. I boil the water/DME mix in the microwave to sanitize - do not boil your yeast! That's all there is to it. One more thing to keep in mind as you learn the process is that your temperature strip won't tell you the exact temperature. Fermentation...

Most of mine go into the compost, but I freeze about a third of the grains in tupperware so I can bake with it. My neighbor has a few chickens so I might ask him one day if he wants some.

For reference, my no chills take about 16 hours to drop from boiling (100°C) to 20-25°C, depending on the season. 24L of boiled wort is one hell of a thermal mass, so don't expect it to drop too quickly.

Impromtu Hefeweizen today. Just about to start the mash.

You'd be best to figure out how long it takes your wort to cool to temps where the hops don't isomerize. A lot of what I read online says 80°C is the magic temperature below which hops don't isomerize as quickly. All the time. I'm still trying (slowly) to perfect my hop schedule with each brew...

You could go more of a "Belgian Wit" route, some ground corriander seed and orange peel. Maybe a quarter teaspoon of corriander and 1 of the orange peel. Best to start with low amounts then add more if it's too subtle.

The flavor of a Hefe is usually determined by the yeasts - warmer fermentation temps generally lead to more banana; cooler to more clove. You could sanitize some spices in vodka and add them to the keg. This might mask the DMS. You could then drink it with some fruit. Re-brew and ferment at...

This chart also says you can sub a dark crystal malt for the cara-aroma. I've never used Special B, but I would lean towards the dark crystal if I were you.

If you didn't make a starter with your yeast, the off-flavor could be due to yeast stress. Did fermentation start in a normal time-frame? I've never used acid malt before, so I can't comment on that one. Always tighten your mill gap with wheat. They're smaller kernels than barley so it is...

Yeah, I'd rouse the yeast and give it another week before bottling. Either rock the fermenter gently or use a sanitized spoon to stir and break the cake up.

One of my brew shops gives half-price liquid yeasts if it's close to expiring. I've even gotten a few free-bees from them for stuff that was well off. I don't expect to get them for cheap or free, but it's always a nice surprise when I find something I need for 50% off.

1.059 sounds correct, but if your LHBS said it should be 1.040, either they're wrong or it might be an issue of volume. What was the final volume for the kit supposed to be, 4 or 5 gallons? If you measured low, you'll have a higher OG. If your volumes are correct, the issue might be...

Planning a Christmas Day Kölsch. Got all the ingredients, just need to mill the grains and brew it. It'll be my first go with Wyeast, so I'm interested to see how this turns out.

Transferred 22L of mocha stout to secondary on top of 2 cups of coffee, bottled 21L of Altbier, and got a Kölsch yeast starter going. It's been a good day.

My personal opinion is that a temperature drop is always better than a temperature rise. Anyway, you did the right thing in warming the beer up. I'd keep it at 18°C-ish and leave it alone. You need to give the yeast time now to adjust to its new home and propigate new cells. You should see...