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I'm thinking for my Christmas brew this year that I will try to use almonds or apricot kernels. What I'm going for is an Amaretto-like flavor in the beer. I was wondering if anyone out there has brewed with almonds or any kind of nut for that matter, and what they feel is the best way to get...

Not an issue for primary fermentation due to CO2 production. Don't even worry about secondary. Just primary for 3-4 wks then bottle/keg. I use 5 gal carboys as primaries for all of my 3 gal batches. Dunno if you plan on bottling or kegging, but I use 3 gallon kegs for the small batches...

I've been sampling this recipe here and there for over a month now, having just officially "Tapped" it right before Christmas. Such an interesting beer. Actually had a half-gal of beer that wouldn't get into the keg so I aged it alongside the main batch sans the bourbon and vanilla additions...

No reason you can't brew up a 5/6 gal batch and split that between two 5-gal carboys...

Wow, this looks phenomenal! I've never played DD or anything of the like, and I'm still drooling over that thing. Excellent craftsmanship and a very creative idea all around!

Use Madagascar Bourbon Vanilla beans. They have a very high vanillin (the main compound responsible for vanilla flavor) content, and are pretty much the classic vanilla ice cream flavor. Other varieties are very different - for example Tahitian vanilla is more fruity, and actually has very...

Others are right that you definitely want your Ca++ and Mg++ concentrations. But, judging by your low sulfate, low alkalinity, and low chloride levels, I'll bet Ca and Mg concentrations are fairly low as well. From what you have, I'm guessing it's very soft water and low alkalinity. Might be...

Well, I think it was just some unfamiliar hop aromas and a stuffy nose playing tricks on me. It's now carbonated and it is delicious! Assertive, malty, and very bitter with just enough sweetness to back it up. The Nugget and Chinook together make a very interesting profile in the nose. Once...

I just kegged a Red Rye that I brewed about a month ago and noticed what I thought was a sour milk aroma. Tasting my hydrometer sample didn't reveal any sourness, and I didn't notice any visible signs of infection during any of the fermentation/maturation. I'm going to be a good homebrewer and...

Are you positive the beer was finished at 1.010? Did it remain at that reading for 2-3 days? When you rack to secondary, there is still CO2 in solution that will continue gas out, creating bubbles and airlock activity. There is also the possibility that yeast dropped out before finishing and...

A Belgian strain isn't going to make a "standard pale ale." You'd be surprised how clean WLP001 or Wyeast1056 can be at those temps. I've used both strains in the upper 70's and they've done just fine. I think you'd be taking a risk above 80, so I'd use some kind of cooling method to be safe.

I'm a big fan of WLP005. Gives a great malty character, but has the ability to ferment relatively dry for a Brit strain. It's actually my yeast of choice for east coast US style IPA's too.

I searched the forums and couldn't find any info on this. Apparently, Midwest Supplies is carrying WLP925 - formerly a commercial-only strain - in homebrewer sized vials. Wanted to know if anyone on here has had experience with this yeast yet? I don't have a fridge for primary...

Hey everyone. I just brewed this recipe for the first time as a 3 gallon batch. Mashed at 156F for 60 min. I only hit around 1.072 OG because I cut my boil short by a half-gallon. D'OH!. Anyways, do you think this is still a big enough beer to hold up to the bourbon and vanilla?

FWIW, I did the AG kit this summer and it's quite good. Nice fruity notes from the yeast with a slightly biscuity finish. Very interesting beer indeed. Definitely give it a try.

pH is one of many concerns, but is really more an issue for mashing than extract. Mash pH is a major player in extraction efficiency and enzymatic conversion. Outside of pH, minerals have big impacts on flavors as well. Sulfate, calcium, sodium, chlorine, chloride, etc. all have their own effects.

Depends how familiar you were with AG before your hiatus. I took a few month long break after my first two AG batches, and completely forgot about the vorlauf on the next one. Beer came out fine though. Definitely didn't have my technique down before taking that break.

Most likely it's residual CO2 still coming out of solution. Temperature fluctuations can also cause the airlock to bubble. When your fermentation vessel warms up, the pressure increases. Likewise, rapid cooling can also cause airlock water to get sucked in if you use a 3-piece.

How fast are you opening your outlet valve for vorlaufing? If you open the valve too quickly too soon, you can create a strong suction that compacts the grainbed too much. Edit: Sorry, I missed that this was already addressed.

I've use sulfites to disinfect fruit and I can tell you that it works well. Just add in the recommended ratio for wine must. A drawback you will have is that the sulfites can add a pretty harsh sulfur flavor. They'll need to gas out. It may also prevent any further "cleaning up" that your...