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I’m thinking about getting the Honey Brown Ale extract/specialty grain recipe kit from Austin HomeBrew and modifying it into a Maple Pecan Brown Ale. I’m not sure how many pounds of roasted pecans I should add though . . . any suggestions? I was also thinking about adding about 4...

I’ve got a few pounds of plums left after brewing 3 gallons of plum wine and was thinking about trying a plum beer. Now, the wine was EXCELLENT paired with 70% dark chocolate so I thought about maybe making a chocolate plum stout. On the other hand a stout beer might overpower the delicacy of...

Hi, First off, let me just say that, although I’ve done some wiring and soldering and the like, I’m not an electrician by any stretch of the imagination. With that in mind . . . . . I’m trying to convert an old hard drive into a magnetic stir plate basically using the directions found at...

I was toying with the idea of making a few big brews using Lalvin d-47 (a wine yeast) and wondered if anybody has any experience using wine yeast to brew beer? Tips . . . tricks . . . suggestions? Thanks, evenstill

I started a Belgian Specialty Ale this last Monday using the recipe below. I’ve re-suspended the yeast a couple of times using a home made Lazy Susan table so as not to introduce any oxygen. Just this evening I seem to be getting some faint sulfur/egg odors. Is everything ok? What’s going...

I recently purchased a double chocolate stout extract kit to which I made a few modifications. Though I’ve brewed a number of specialty wines before this will be my first time with beer. Does everything look right/good? Any tips/suggestions? What S.G. should I look for before racking...

Hi. I’m new around here and had a question. I’m trying to add a few ingredients to BeerSmith but have not been able to find the profiles/spec sheets on them. Can anybody tell me (or point me in the right direction) what the stats (ppg, color etc.) are for: 1) Unsweetened Cocoa Powder 2)...

I’m going to be brewing a 5 gallon batch of Plum Wine and was wondering about what sort of yeast to use. I would like the final product to be semi-sweet to sweet with an alcohol content of at least 12-14%. I may be bottling both still and sparkling. Here are my basic ingredients and the...

I want to make some sparkling wine/mead but haven’t been able to find any information on how to calculate the final PSI. I’ve been told that around 2 atmospheres of pressure (around 30 PSI) is about average for a beer which is roughly the amount of sparkle I’m trying to achieve. If I’m using...

Ok, here’s my idea . . . two versions of a maple pecan mead. One where the pecan is up front and that’s dry and crisp like Autumn leaves. The other a sweeter maple oriented mead that tastes like maple pecan ice cream homemade from scratch! Now I’ve heard about cream ales and the like but...

I’m in the process of making two 1 gallon batches of spiced cyser and would like to make half of each batch sparkling. I plan to rack them 1 or 2 times. Both of the yeasts I used (lalvin k1-v1116 & wyeast 4632) have an alcohol tolerance of about 18%. Here are my questions: 1) I went ahead...

I’m going to be making two 3 gallon batches of Spring Meadow Hive Mead (one sweet and one dry). My goal with these meads is to not only capture the pleasure of a Spring walk through a blossoming meadow but also to make a mead that is very nutritious/healthy/medicinal. Here is the basic recipe...

I’m going to be making two 3 gallon batches of Spring Meadow Hive Mead (one sweet and one dry). My goal with these meads is to not only capture the pleasure of a Spring walk through a blossoming meadow but also to make a mead that is very nutritious/healthy/medicinal. Here is the basic recipe...

Hi, I’m going to be brewing a couple of 3 gal batches of mead (one sweet and one dry) soon and wanted to get some feedback. I want to make Hive Mead which is where, in addition to honey, you add all of the other bee products too (pollen, propolis, & royal jelly) rather then using yeast...