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Fresh fruit carries three big risks: pesticides, bugs, and bacteria. 1. Pesticides: A good washing *should* mitigate this down to an acceptable level (since you'd just as soon eat them raw). 2. Bugs: Washing *should* get rid of most little buggers. If not, you might get a little extra protein in...

White Labs WLP080 Cream Ale Yeast worked quite well for me, if you can get it.

Kegged my egg protein beer a few days ago. As I mentioned earlier, I added the egg protein power to the last 5 minutes of the boil, and it instantly solidified into large clumps about the consistency of a hard boiled egg. There are so many other flavors in the beer, it's hard to really pick out...

I used to do stove-top boils with extract recipes. I was only able to span a single burner, and couldn't get to a rolling boil with 5 gallons. Instead, I would pre-boil about 3 gallons of water, put it in sanitized jugs in the fridge, then do a 3-gallon wort. Topping off with the cold sanitized...

Brewed it yesterday. Added the egg protein in the last 5 minutes of the boil, and it clumped up and solidified almost immediately (about the consistency of a hard-boiled egg). I'd be surprised if anything actually dissolved into the wort, and am confident that nothing made it into the fermentor...

Thanks all. I'm not in it for the protein, just the egg flavor. Egg protein was the best I was able to come up with. 2 days until the mad science commences. If this works, I might have a new winter seasonal on my hands.

Add Hershey's syrup to the keg/bottles. :-) Or, alternatively, a combination of lactose and cacao nibs/unsweetened baker's chocolate powder. Lots of techniques available, and open to debate. My personal preference is to add powders to the boil (last 10 minutes or so), and/or "dry hop" the cacao...

Time heals all wounds, and rescues some beers. My vote is to rack into a fresh vessel and hope the residual yeast can do some clean-up. And dry-hop the crap out of it, regardless of style.

You had to bring up the one main variable that I forgot to mention. #shame Glad your brew turned out awesome, and hope you never have to heed the advice in my long-winded response.

One "gotcha" with fruit concentrates is the addition of preservatives. They're meant to kill off microbes (such as yeast), and could have a negative side effect on your fermentation. If you got an "all-natural" fruit extract, then you should get a good flavor profile from it. Just remember...

If you "burped" the keg to displace the O2 with CO2, then your beer should (theoretically) remain as stable as it would in a bottle. If you didn't do this, then I might recommend a keg party with your friends in the next 24 hours... :-) Carbonating a keg is both a science and an art, and there...

Step 1: Relax. Unless you're taking daily readings of the specific gravity (SG), the only visual indicators of fermentation are likely to be airlock activity, and the lava-lamp visualization through a glass carboy fermentor. Just because you don't see the activity through the airlock or the...

Brewtus (et al) - Thank you for the quasi-scientific response. The egg protein powder I found has no preservatives, no dairy (or other creamers), and stevia, so I think the fermentation should be fairly safe. I'm thinking of adding it right before flameout, and will have a healthy yeast starter...

This thread is so old, it's achieved "Cougar" status. Let's take 'er for another spin.... I'm brewing an egg nog porter next weekend, and already have the ingredients to get the "nog" flavors (oatmeal, lactose, carapils, cinnamon, vanilla, nutmeg, etc.). Now, how to get the "egg" flavor? I...

I'll be PCS-ing out there sometime this summer. Can you give me a reconnoiter of the area's attractions (aka pubs and homebrew supply shops)? Does the water get cold enough for wort-cooling purposes? Does the price of water adversely affect the economy of brewing?

Probably a bit late for the OP, but homemade toffee/caramel is an easy way to get the flavor you're looking for. For simplicity, about 2 cup table sugar and 2-3 tbsp water, boiled until the sugar melts/carmelizes, takes about 20 mins and is almost completely fermentable, leaving a sweet...

If you time your starter right, you'll start seeing airlock activity within 4 hours of pitching your starter. A very satisfying finish to a long day of brewing.

Decant some off into a screw-top wine bottle, and start lagering as soon as krausen subsides. That way, you can have a nice sample bottle when temptation strikes!

I experimented with using 4 gallons fresh orchard cider, and a gallon of store-bought cider concentrate (enough to make its own 5-gallon batch). Needless to say, the OG was up in the 70's (too lazy to look for the logbook now). Used a London Dry Ale Yeast (see note about laziness) with a 1L...

Posting as promised. Pale Peach Bum (5 gal Extract) 1/2# Caramel 10L 1/2# Caramel 20L 1/4# Carapils 8# Pale DME (liquid) 1 oz Cascade (5.1%) 1 oz Willamette (4.9%) Irish Ale Yeast (WLP004) 2# frozen peaches 60oz canned peaches Prep: 1L starter Steep: 20 mins @ 155F Hops: 1/2...