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I was researching a Russian Imperial Stout recipe and I came accross a statement that said if you increase your boil time from 60 to 90 mins it will caramalize your sugars more and give a toffee flavor. This is an extract recipe. Any thoughts???

I always do a late addition of LME at about 15 minutes left. I usually pour in about a third in the beginning and the rest later. Just a thought here. I was brewing last night and was wondering what the consequences would be if I did a total late addition of extract at 15-20 minutes from...

First winter as a noob brewer. SWMBO is starting to get on me about all the cases of beer being stacked in the corners of the rooms, under the bed, in the closets, and behind the clothes hampers throughout the house. After keeping my bottles in the house for several weeks at around 70 degrees...

I racked a belgian wit to the secondary a week ago and added two pounds of raspberries that were boiled prior to adding. I thought that I was extra careful and starsaned everything. Any ideas on how to save this batch??? There is a thin layer with patches of mold on the...

I really love this Stout and would love to make an extract version. Any ideas on how to convert it. The Southern Tier’s Crème brûlée Imperial Milk Stout Clone Recipe Here’s my guess at the recipe for the Southern Tier Crème brûlée Imperial Milk Stout. 14.75 lbs Pale Ale malt 3.25 lbs...

I just brewed up a Belgian Wit that was supposed to be 1.053 and mine ended up 1.042. I split up the extract additions in half with the last half being added at flame out. Will the lack of boil time with the late extract addition effect the OG????? The volume is right at 5 gallons and the...

What was I thinking????? :( I can't believe that I actually dumped the sugar straight into my bottling bucket without dissolving it first. :confused: I mixed it really well to get it moving around to help evenly distribute it. Any ideas how my carbonization will turn out? I guess that it will...

I am looking for insight on some good "young" beers that will not take a while to condition. I just finished off a hefezeizen keg and am bottleing/kegging a Belgian Wit tonight. I already have a chocolate potter formenting for two weeks and am looking to brew up a pumpkin batch this week end...

Last night I racked my Belgian Wit from the primary to the carboy after one week. I was assured by my LHBS that it was a good time. I took them as knowing what was right, because I was looking to buy another fermenting bucket for my new brew (Fuller's Porter nock off) that I made last night...

After reading many hours worth of forum posts, responses and books; I have some observations and questions. 1) Cooling the wort can be a pain in the rear for those of us equipmently challenged newbies! Cooling the wort in a primary will take forever. The plastic holds heat in and the cold...

This is my first attempt at homebrewing and it has been madness after the fermentation process. I syphoned out the beer, without disturbance, into my keg and saw that it was not at the full level. Added room temp water to bring up the volume. I then hooked it up to the CO2. I gave it a few...