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RE: 45 million year old yeast ferments amber ale The link doesn't go directly to the article. Fixed link: http://www.wired.com/science/discoveries/magazine/17-08/ff_primordial_yeast

I just started brewing using stove top, grain in bag method (2.5-3 gal batches). I really like it! I have two pale ales in primary now and want to try a cream ale for my wife. My pale ales used a basic 5 lb 2 row American pale malt, half pound crystal recipe with variations in crystal and...

Are you referring to the wort boil? Someone said in another thread that chlorine would react undesirably in mash and sparge so needed to be removed before those steps. Is that being overly cautious if chlorine is below the taste threshold?

Using a computer address label program would let you put as much info as you want on the label and print out as many as you need.

:D My first batch was a Mr. Beer so had a tap on the fermentation bottle. I couldn't help tasting a sample every day or two for the entire two week fermentation period. I just finished brewing my first all grain batch. I tasted the first and second sparge, the cooled wort, spent grain, AND...

Thank goodness for posters like you in the forums. I don't blame those who are tired of the same old questions. They just have to stay away from the beginner forum. I also wouldn't blame you if you decided to take a break for a while. Maybe some others who had been away would decide to...

Thanks. Forgetfulness was my problem too. Lots to think about especially on a first brew.

Here's a couple hydrometer questions after brewing my first batch. Is it OK to get the post boil SG after pitching the yeast? And, is it OK to get the post fermentation SG after adding the priming sugar?