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Thank you for the answers.

It is my first time that I use Safale US-05. I've been transferring wort from primary into secondary fermenter today (it has been in primary for 18 days), and the "foam" on top of the wort was different that I am used to. Does it look OK to you? Gregor

Hi, I am thinking of aerating my wort with aquarium pump, filter and aeration stone. The downside to this method is reduced head retention. I'm interested in other brewer's opinion, that use this method. How big is a problem with head retention? Are there any other downsides? Do you recommend...

How comes, that commercial brewers measure fermentation process in days, while home brewers in weeks (for the same styles of beer)? What's the difference? Gregor

Photo in is only a thumbnail - click on it, to get bigger version. Or is also the bigger version not big enough?

I've left wort in primary fermenter for 6 weeks. I've opened it just before siphoning the wort into bottling bucket. Wort had something like residue of dried yeast at surface (see attached picture). The wort smelled and tasted good, so I've bottled the beer. But I would ask you to comment the...

It smells funny and it tastes funny. And the beer that I got out of fermenter had many particles of disturbed fungus from the top in it. I'll throw it away tomorrow.

After three weeks in fermenter (few days before bottling) I discovered something like fungus on the "beer". Is this batch ruined? Gregor

I've done my first all grain brew (brew in a bag). I've milled the grains myself, but I might have milled them to fine. I've found that there was a flour in wort. What are your experiences with this? I assume you always get a bit of flour in the wort. But how much is too much? How do you adjust...

Thank you for your answers. :-)

I am planning to do my first all-grain batch, and I am looking for an entry-level grain crusher (mill). I found one (I don't know how this mill is called - maybe BROUWLAND), google for "Malzmuehle aus Gusseisen" - the system does not let me put a link or image in a post :-(. I was wondering how...

Thank you for the answers (and the spelling correction). :-)

I plan to do a grain-bag sparging. But due to time limitations, I would like to do grain-bag sparging on day one, leave the produced worth on room temperature, and continue with boiling the worth (adding hops...) on day two. Will the worth go bad in this 24 hours? Gregor