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The only concern with milled grains is that they can oxidize over time. You can store them much longer if you put them in an oxygen barrier bag or container and store them in the freezer. Heat and air are enemies of crushed grains.

Welcome Tim, I hope your first batch is a success. Glad to have you here. Brad

My favorite non-beer podcast is TWIT - "This week in tech" Here's a listing of brewing podcasts. Cheers, Brad

Thanks for the kind comments. The Wit is one of my favorite recipes and also very popular with visitors. Cheers, Brad

Here's a listing of yeast including flocculation ratings for most popular brands: http://www.beersmith.com/Yeasts/Yeasts.htm Cheers, Brad

Welcome Happy to have you on board! Brad

It is very difficult to overpitch yeast. You would need to pitch a very large starter - an extra packet would not do it. I threw together a rough guide here on yeast starters that talks about proper sizing. Cheers, Brad

Hi, Yes - boil the DME in 2 liters of water and then cool it before adding the yeast. Here's an article I put together on yeast starters a few weeks ago. Brad

I agree - you don't need a protein rest with modern malts unless you are using a very high percentage of non-barley or unmalted grains. A single step mash is sufficient. Cheers, Brad

Here's another list - http://beersmith.com/GrainList.htm I believe it covers all of the major "generic" grains. Cheers! Brad

Very nice! I started one as well at http://beersmith.com/blog If you want to see what other brewing and beer bloggers are doing you also might want to try http://brewpoll.com which has attracted a number of blogs from around the web. Cheers, Brad

Outstanding results! I think you will enjoy the beer as well... Brad

Hi, Here are a few suggestions for improving beer clarity. If your beer is already carbonated, I might suggest lagering your beer in the fridge which will help it settle more rapidly. Brad

Commercial brewers use fining agents to clear the beer more rapidly, and also often filter the beer to rapidly remove yeast and tannins. Here are a few suggestions I put together for making crystal clear beer that will also help you enjoy your beer more quickly. Cheers, Brad

As others have said, chilling glass is no problem. Freezing seems unlikely as the beer has alcohol in it and has to be lowered well below freezing temperature to actually freeze. You just don't want to shock the glass with a sudden temperature change - that could cause it to shatter. Cheers, Brad

Thanks! I'm cautiously optimistic. The site seems to be doing well, and I'm very happy with the quality of a lot of the content being submitted. Your support is appreciated. Cheers, Brad

Welcome We're happy to have you there - kegging is a nice way to go. Brad

I posted here a little over a month ago to get feedback on our beta news site: BrewPoll Home Brewing and Craft Beer News -- a "Digg like" site for home brewing news. At the time, I was not sure if this thing would work, but a month later we have over 100 stories posted on a great variety...

Hi, Not sure exactly what funky feet might smell like but here's some possibilities for DMS which is pretty rotten (from http://brewwiki.com/index.php/Troubleshooting): DMS (dimethylsulfide): Cooked cabbage or sweet cornlike aroma. * High Levels: High-moisture malt, especially six...

Hi, Personally I would go with the pale malt. It is appropriate to the style. Cheers! Brad