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Sure its already been answered, but Ive got a batch of cider thats still in primary, but has finished fermentation. Is it still possible to add a clearing enzyme now?

thanks guys, ill let you know when i decide on a recipe

This is my first hack at a grain bill Briess 2-Row Brewer's Malt 3 lbs, 0 oz Weyermann Dark Wheat 2 lbs, 0 oz Weyermann Rye Malt 1 lbs, 0 oz Briess 2 Row Caramel 80 1 lbs, 0 oz Thomas Fawcett Oat Malt 1 lbs, 0 oz Weyermann Chocolate Wheat 1 lbs, 0 oz Simpsons...

No, Im thinking of going more along the lines of a schwarzbier, but applying it to a wheat base. Does anyone have any experience using chocolate wheat? It seems like a good way to darken the beer without overemphasizing the bitterness of roasted barley.

I was checking out the New Glarus Brewery website the other day and noticed a description of a seasonal black wheat beer they brew, which they note as having flavors of "roasted chocolate and toasted caramel." They also mention using wheat, oats, rye, and barley. Naturally, I was intrigued and...

I recently bought 6 gallons of cider from whole foods (the one gallong carboys that have been discussed previously on the cider forum) and am planning on making several varieties, likely all using S-04 dry yeast. I assume that two packets at the most would be enough to adequately pitch into six...

I was considering brewing a roggenbier as my next batch. Every where i see it described as "unique," but that's obviously not very descriptive. Is there any comparable style / is it any good?

I live in the northern suburbs of Chicago and was wondering if anyone could recommend a good homebrew shop in the area. Id like to be able to go away from internet orders when I switch to AG

All told, it's been a month since brewing, so yeah it hasn't aged long enough. I was just concerned if these off flavors were signs of a skunking as they weren't noticeable pre-bottling. Do underconditioned beers often exhibit harsh flavors such as this?

Me and a couple friends recently completed our first batch (a BB amber ale). Which turned out OK, but has a very sour aroma and after taste that wasn't present when we sampled pre-bottling. Is this likely from contamination, light exposure (which was minimal, but possible), or something else...