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Please count me in, and thanks for all the support!

Slightly off topic question, but yeast starter related... what do you all do regarding pitching of a starter? Do you chill and decant off the beer first, then pitch the slurry, or do you pitch the whole starter while it is actively fermenting? I did read somewhere that if the volume of starter...

Mine was a generic brand, bought from my LHBS. Does the trick, has automatic temperature correction and cost me $50.

I'll add another vote for pH. When I started out, my pale beers all had a touch of astringency, which I initially thought was due to over-sparging, but I eventually I bought a pH meter and discovered my mash pH was around 5.8 for lighter beers. I used lactic acid to reduce the mash pH to about...

Fascinating article WEAL, thanks for posting. The bottom line still seems to be that aeration of wort prior to, or just after, pitching yeast is beneficial in most cases, just not for the same reasons some brewing texts suggest. Some very interesting information worth remembering when it comes...

Yes you do, but that shouldn't happen at the mash stage. You should be avoiding adding too much oxygen at the mash stage to avoid creating any oxidation, and any oxygen that is introduced during the mash will be driven off by the boil so won't be available to the yeast anyway. Once the wort is...

The big advantage with all-grain brewing is you have complete control over the production of the wort. You can control temperature and thereby control the fermentability of the wort. If you do a brew and feel it could do with a little more body for example, next time you brew it you can...

I've done 5 brews in my 40L Guten so far and there is certainly no scorching of the malt pipe, and shouldn't be at the temps we mash at. I agree with Wobbly, sounds more like a chemical reaction to me, did you clean with system with PWB or similar before you began brewing with it?