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Is the only reason why you would want to rack it to a secondary for 2 or 3 months is to clear it up. Does it do anything else? I used a Pectic Enzyme to help clear it out. Would I need to rack it to a secondary since I used the enzyme?

I am in.

Definately +1 this. Gary and Aaron have always had time to help out whether you are new at this or have experience. They have spent hours going over recipe builds with me. I have also been to Heart's once, and had the same experience everyone else has. The guy behind the counter seemed...

I haven’t used any yet, but I am going to use some for a recipe I am using that I’m putting quite a bit of flaked rice and corn it. Irish stout malt has a very high diastatic power which should really help convert the corn and rice.

Yeah, as I'm still new I'm trying to follow the "rules" I guess you could say. Hopefully throwing some lemon zest in the fermentor after primary fermentation is done will allow some lemon flavor to come through.

Sorry, had a typo, I meant, pale lager color not pale ale. According to the chart I have blonde ale is at SRM 6. If you just use pale 2 row and carapils it will put you at a 2 or am I wrong in my thinking.

Well I ended up brewing what I had. Fermentation is going strong and it smells really good, I just hope I'm not losing my aromatics though. It is defiantly a dirty blonde with the crystal 40. I've seen several people saying to use the carapils for color and sweetness instead of any...

So it would be feasable to use a quarter of an ounce of the summit at 60? So a schedule of: 0.25 oz Summit @ 60 0.5 oz Summit @ 5 1.25 oz Summit @ flameout

So wow, i just did some calculations with the Summit hops in my hopping schedule. I had no idea that the Alpha Acid level on those hops was so crazy high. Based on my hopping schedule I would be looking at IBU's around 70. I was actually looking for something much milder like around 20's or...

Would throwing the lemons and the zester in some Star San prior zesting work? I don't drink any alcohol other than beer so I don't have any vodka in the house. Also, it looks like I need a resource that tells you exactly what each specialty grain does. Is there a good book or site that...

What would you consider the low side of a mash temp? 145 or even lower? How long should I mash it for, still 60 minutes?

Looks like I gotta stop listening to those guys at my LHBS! I ended up choosing crystal 40 as it did the best under my smell test. I don't think I even looked at the carapils. So essentially it is not going to be a blonde? What is it going to end up being? Ok, so I need to adjust my...

I hate to do this, but does anyone have any feedback on my design? This is my first real experimentation so any feedback would be helpful. Thanks!

I'm going into the experimentation phase of my brewing and will be going for a lemon blonde ale next. Below is what I was thinking. What do you all think? 9 lbs. pale malt 1.25 lbs crystal 40 1 oz Summit @ 60 2 lemons of zest @ 15 2 sticks lemon grass @ 15 0.5 oz Summit @ 5 0.5 oz...

Got it, so lemon extract might not be the best way to go. Thanks! I think i'll first try a combination of Sorachi Ace, Lemon grass (which I never thought of!) and zest in the boil and fermenter and see what I get. I should probably pair my batch down to 1 gallon or so, instead of making 5...

Thanks for the advise. At what point in the boil would you use the Sorachi Ace? 15 minutes? I was thinking about doing a blonde ale with a lemon infusion, but want to add some sweet undertones to the bew. How would be the max amount of crystal malt I should use?

Interesting so adding zest to the fermentor doesn't do much of anything? What about the wheat or barley aspect. Can you use lemon in any beer or just wheat beers?

After drinking a bottle of Sam Adam's Costal Wheat I now think I would like to try to start brewing with lemon, but I have a few questions about using this tart citrus. Personally I love lemon (use to eat lemon wedges whole as a kid), but I am not sure of the do's and don'ts for using it. For...

Wow, a lot of crazy good stuff. I'm in!

I also love Negra Modelo and want to make a decent clone and will try this recipe when my American amber is done, but I do see one hanging question. What is Negra Modelo? According to Modelo Corp it is a Munich Dunkel style, however, as Revvy has pointed out BJCP considers it a Vienna Style...