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I've been doing some research, but I'm stuck on one thing: should I add the fruit (raspberry puree) when I rack to secondary and pitch a wyeast lambic yeast, or should I rack to secondary and add the fruit after a couple of months. I have seen people do both, but I haven't seen any argument...

I turn my burner down low enough so that my wort is barely boiling. My thinking is that 212 degrees is 212 degrees, and all I'm doing with a vigorous boil is wasting more propane and generating more boil-off. Am I correct in my thinking?

I tried using a bucket and a brown-glass growler to do my washing before pouring the yeast into the mason jars. Since neither the bucket nor the growler really let me see what I was doing, I was more or less just pouring blind. It looks like I ended up with a thin layer of yeast and a whole...

I brewed the following beer: http://www.tastybrew.com/newrcp/detail/832 with the problematic exception of having to use White Laps 550 (Belgian Ale) instead of the Abbey yeast that the recipe called for. The lhbs was out of it, and I didn't have time to wait to have it shipped because I wanted...

I was pitching a vial of White labs 550 (belgian ale) into 5 gallons of 1.070 wort when I slipped and spilled half of it. I was already underpitching because I didn't have time to get a starter going, but now I am horribly underpitched. Normally I would run out and buy another vial, but I...

I brewed this beer as my sixth batch: https://www.homebrewtalk.com/f64/pyrrhic-victory-esb-70129/ The only deviation from the recipe is that I let it sit in primary for ~6 weeks. I broke my thumb shortly after my brewday, and I had to wait for the cast to come off before I could bottle...

My first brew has a metallic aftertaste. I've done some searching, and while there doesn't seem to be a definitive answer on what causes the metal twang, some people have said that water quality can be the culprit. I'm trying to eliminate possible sources one by one, so I thought I would see...