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Has anyone made Jamil's vanilla robust porter? If so, I was wondering how much vanilla extract you added before bottling. Obviously don't want to put too much but definitely want some vanilla flavoring. I already added one vanilla bean during the boil.

Any point in cold crashing an American wheat beer before kegging?

I was looking for some inspiration for my next brew (some sort of Bock), so I picked up a six pack of Shiner Bock. This **** tastes like dark caramel colored fish tank water. Yuck. WTF. Luckily I also picked up a bottle of Paulaner Salvator which was incredible. I think I'll shoot for that instead.

Has anyone ever added pipe tobacco to an AG batch? I'm sure too much would not be that great but maybe just a touch might be wonderful.

Brewed my second all grain Friday night after work. It took about 6 hours from firing the kettle to cleaning up. I transferred my first AG (Easy Pale Ale) to Keg (Secondary) and saved the yeast for this new batch. I brewed a 10 gallon CAP or light lager. So half went on to the old yeast (Ale)...

Did my first all grain yesterday. It was a pretty successful brew day. Took 5 hours from heating the strike water to cleaning up. I did an incredibly easy pale ale. I really was more interested in the process than producing an excellent beer but hopefully I'll get both. Been brewing extracts and...

Just got LHBS in my town and they don't have their mill yet. So I'm doing my first all grain Saturday and have to crush my grains. I have an old school hand cranked pasta maker that I can set to different thicknesses between 2 rollers. Sound like a good idea or should I use a rolling pin?

Anyone headed to Canfest tomorrow in Reno, NV? http://canfestreno.com/

Question or statement here. I made the mistake of hooking up my beer out line while force carbing at 35 psi. Almost all if my Apflewein dripped out in 24 hours. Do I have a leak? Or can the beer out line just not handle the pressure? I have not had any leakage at serving pressure 8-10 psi. Tough...

Used the Apfelwine recipe to make my first hard cider. It has reached FG and i need to move it out of the fermentation chiller so I can brew some beer. Is it ok since fermentation is complete to let it set at room temp 74-78 in my house while it ages. Plan is to back sweeten it with frozen apple...

3rd batch Hefe (Kolsch, Wyeast) fermented at 62 degrees for 10 days. Transferred to secondary last night and it was at final gravity. Was going to raise the temp to 70-72 for a couple more weeks, but I tasted it and it was amazing. So the question is should I throw it in the keg and let it...

Brewed my third batch last Saturday (Cherry Wheat). It has been fermenting @ 62 for a week. At some point do I want to raise the temp? Does it help or hurt after primary is done to raise the temp (clearing, off flavors, etc)? Also I am going to use an extract from the LBWS. Should I add it (...

So I am going to build a fermentation chiller this week/weekend. The box seems pretty easy & straightforward. My question is about the thermostat. I am going to use an electric thermostat and take the thermistor out, attach it to a longer wire so I can apply it to the side of the fermenter. It...

From most of the posts it seems most everyone is giving their ales a month or so (primary and secondary). Most of the instructions that come with the kit are saying 3-4 days for primary and 3-4 for secondary meaning the beer is ready to drink after 8 days. So the question is does the beer really...

Brewed my first 5 gallon batch Saturday (London Pub Ale - Fullers ESB). After many years of Mr. Beer and tedious bottling I finally bought myself a corny keg and have graduated to real brewing. Everything went well for the first time, steeping, sparging and boiling the wort, hop addition etc. I...