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Yes I know it's only July, but I've been kicking around an idea to make a Pecan Pie Porter for the holidays this year. I'll admit I don't have a firm recipe in mind, I just have a question on a process so here it goes. If I broke up a whole pecan pie and tossed it in the secondary, would any...

The last time I brewed I ran off some extra wort to use as a starter. I've never done this, but thought it would be a great way to save some money on extract. I made a wheat beer and froze the wort in ziplock bags. I thawed it yesterday and boiled it off last night for 15 min. The wort had a...

I was going to brew last night, but my in laws were in town and I ran out of time. The grains sat in the mash tun overnight. I am mashing out today and am worried of ending up with a really sour lager. There were 8lbs of Pilsen malt and 1lb of flaked corn. The run off smells fine, but the tun...

Last year I made a "lager like" beer using Nottingham yeast it a tub and alternating out frozen water bottles. I tried it in July and it was clearly too hot in my house. It came out very much like Coors (recipe error) with a hint of apple (temp issue) This year I am going to try it earlier...

I am attempting a New Belgium Dig clone, since they are not making it this year. My recipe is listed below, but I can't find Sorachi Ace anywhere. I thought I ordered some, but no dice. It lends a lemon zest flavor, so my quesiton is could I just add lemon zest? My bigger question is how...

So I brewed my first ever pumpkin ale. After 3 weeks in the fermentor, I kegged it. I let it force carb and poured a pint over the weekend. It tasted awful! I've never drank formaldehyde, but I can't believe this is too far off. I guess I am looking at any ideas as to why this happened...

I have a bomber of Surly Darkness, their Limited Edition Imperial Stout. I really want to trade if for New Belgium's "California Route Lager." I guess it's super limited and comes in Patagonia inspired cans. Darkness is only released to purchase one day a year and I waited in line over night...

So I am going to attemt my first pumpkin beer and I am not sure how to add the puree. I've read people put it in the mash and the boil. My concern is regarding the stuck sparge or too much trub in the boil. Can somebody with some "pumpkin experience" shed some light on what is their best...

I have done some research on Decotion mashing and think it would be great for my next amber ale attempt. After looking at various methods, I am a bit confused. I batch sparge with a rubbermaid cooler. Do I remove wort and boil it to achieve the various steps, or do I remove grain? I know...

I do not have the ability to lager, and was going to attempt to impart some "lager qualities" to a cream ale. My plan is to put the fermentor in a plastic bin and rotate out frozen 2 liter bottles to keep the temp down. I brew with San Diego Super Strain, and am curious how cool I can ferment...

I'm looking to make a nice light summer ale. On hand I have citra, amarillo, and magnum hops. I want to keep the grain bill simple, so I'm thinking straight 2-row. The question at hand is how much is too much/not enough hops. I've never used these two hops in conjunction with each other and...

I currently have an old fridge in the garage and am looking at getting a mini fridge so I can move the kegerator inside. I have two corny's and a 5lb Co2 tank. I have read a lot of threads that seem a little outdated regarding model numbers. Others I read talked about bending the freezer...

I started brewing extract like many other home brewers, and noticed a twang like taste in my beer. I always credited it to the extract, and switched to all grain. My first all grain batch had a similar twang, and I credited it to having too much carmel malt as it was an IPA kit from NB. I...

I'm in Wisconsin and set my fermentor in the garage to cold crash. This morning I realized that it turned to slush. Is it ruined? Will this affect bottle conditioning? Cheers!

I putting an order together and am kind of playing around with a recipe. I'm shooting for a citrus-pale ale. I've never used nelson sauvin or pacific jade hops. Is there enough, or do I need more? I don't have beer smith, which I am sure would help. Thanks in advance for your help. Cheers...

In the past I have had issues with bottle conditioning. As the beer matured it became over carbed. There were a couple batches that were almost impossible to pour into a glass. With the most recent recipe I scaled back to 1/2 cup table sugar to prime a 5.5 gallon batch. It took longer to carb...

I recently had a bad experience harvesting yeast and ruined a couple batches of beer. I'm ultimately trying to make the yeast go further. Is it possible to split a smack pack or vial and build a starter out of each? Cheers!

If I use gelatin to clear up my beer, will this create issues when harvesting yeast for further batches? Cheers!

My fermenting bucket smells like a strong saison. I sanatize the bucket after I bottle, and again before I brew. Should I be worried that this smell will infect the next batch of beer? Is there a better way to get rid of the smell? Cheers!

I want my pale ale to finish a bit dryer, any suggestions? I've heard mash long and low. Can someone elaborate on this technique? Cheers!