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I am going to make a Dubbel for a holiday beer this year. I am going to add cinnamon and chocolate to it. Questions is how much cinnamon? I am thinking of adding it all in the secondary. Some reading I've done has suggested and where from 1-2 sticks. I'm also not sure how long to leave it...

I just did a brown ale today using the London ESB from Wyeast. When I opened the pouches they looked chunky but seemed to smell ok. I pitched and checked on it a few hours later. All the yeast has settled and there is no apparent action. I know it's early, but it seems weird that there doesn't...

I'd be in the market for juniper branches as well. I probably won't be making my Sahti till November though. If you would be able to ship my branches in mid-November let me know.

I have been drinking my honey wheat for a couple of weeks now. Turned out great! I used 1lb of honey for a 5 gal batch. It is a bit strong on the honey flavor but I like it. I would probably ease back to .5-.75 lb to make it meet more peoples tastes next time. I did pasteurize the honey...

Have you added raw honey to your brews? Everything I read online said that you would want to pasteurize it to kill off the native yeasts and bacteria that are in honey. Once the honey is diluted with water (or wort) that those bacteria and yeast can cause it to spoil. I'd like to hear your...

I will be doing a special brew for the holiday thisyear and I wanted to use bakers yeast instead of typical beer yeast to try and stay as authentic to teh original style as possible. specifically I am looking for a Finnish bakers yeast, does anyone know where to find something like that? My...

I just brewed an american honey wheat this weekend and I handled the honey in the recipe by pasteurizing it and adding it to the primary after about 30 hours. As I was adding the honey/water mixture (via a funnel attached to my hose for my mash tun) air was getting in the line and bubbling...

I will be doing a honey wheat in a few weeks and I want to use honey not honey malt. Like previously mentioned in this thread I to read about pasteurizing the honey by diluting it in water to approx. the same O.G. as your wort and holding it at 170'ish deg for an hour or so. Ten adding it...

I am thinking of brewing a Sahti for my holiday brew this winter. However I wanted to try and use the Finnish bakers yeast. Problem is, I can not seem to find anyplace online to buy it. Has anyone every tracked this stuff down? Where can I get it?