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try the link from jjp36. I have tried one of the recipes there and it works great. Gave my beer some awsome depth. (careful if your cooking at high altitude, though. Make sure to correct for those things.)

Poor jhonda, it doesn't seem like you’re getting a straight answer at all. I am also curious about using finings such as gelatin. If I throw something in my fermenter that will drop my yeast out of suspension, is it then ok to collect and use them like normal or did I ruin that opportunity...

I'm not sure what chico is, but I think your right. I think the best thing would be to let the two ferment in seperate carboys and then blend them together but I don't have the carboys. What I might do is make a heafty belgium starter and then pitch it with a jar of the American Ale yeast I...

Glad I could help. And if it does all work out try and see if you can't hold out a full year on some of it. That would make quite the Christmas treat next year, too. Just a suggestion.

Also, UKAlum, I think the answer to your second question would be a very interesting topic. Many brewers have a fear about bringing wild yeasts, specifically Brettanomyces, into their brewery, and it makes sense to think, ‘well if I clean my stuff real well I shouldn’t have to worry about it,’...

I just moved into a new place where I’m brewing in my basement. The first batch I brewed fermented at somewhere between 72-78 and I could taste a lot of ester bananay flavors. The second batch I brewed I let it ferment in a big plastic tub with the carboy submerged in water about halfway...

I will typically use an American Ale yeast because of the clear flavor it provides but I was thinking that I would brew my next batch with something like a Belgium yeast to get some of their yeasty characteristics in the flavor of my beer. I’m thinking that if I add them both to the primary then...

I would pee in the toilet and then rack it to primary, let it sit for 5 weeks and transfer to secondary. No but seriously, do what Grizzlybrew suggested. Open your friends mind up to some of the lighter more delicate (and sophisticated) ales.

I don’t have any experience brewing sour beer but I do have an interest in it. I’m willing to bet that the lacto strain will not act like your typical brewers yeast strain in the carboy. For what you’re doing the best thing you could do for your beer is be patient. Maybe this...

I also plan on making very small batches of experimental brew. One thing you might want to check out is Ray Daniels Designing Great Beers. It will show you how to formulate your recipe from the bottom up, so making a 1 gallon batch would be just like making a 5 gallon batch.

Schnitzengiggle, I’m a little confused about your post. You say you couldn’t get to the beer so it sat for over two weeks in the secondary, but then you end your post by saying that it only sat in the secondary for one week. Which is it man!? Have you brewed something like this...

That cracks me up, but I don't have a plastic bucket to aerate from.

In the part that I was quoting Calagione is suggesting that adding fruit to the secondary can lead to over carbonation but not that it necessarily does. First of all, he suggests to add it late in fermentation, noting that the later you add it the more flavor the fruit gives off. This is...

Try Five Star Star San. It's a no-rinse sanitizer and it works great. No affect on the beer in taste or appearance. Just put a half ounce in with a 2 ¼ gallons of water in your carboy and shake her good. It will bubble up but it’s no big deal (if it bothers you terribly you can rinse it a...

I haven't brewed with fruit yet but I've thought about it and I haven't heard of anyone just freezing fresh fruit to sterilize it. Maybe you’re getting the answer you were looking for but let me offer this as something that might be helpful. It comes from Sam Calagione’s Extreme Brewing: “If...

momodig, for what its worth I had one of my 10 day old bottled brews yesterday and it was carbonated but still green. Three days before that I had one and it was flat and tastless... and yet, NO REGRETS! I've got 50 of these ******* plus more on the way. After getting into this hobby I want the...

Well hot damn! My confidence is back up, I'm ready to brew again! :mug: Thanks everyone.

I did make a starter and I'm wondering if I should keep that in the basement as well. From what I've read I don't know that keeping the beer in the fermentor for a longer period of time will help. It seems like doing this may clean up any diacetyl but not necessarily the esters. It seems to...

I used White Labs English Ale yeast WLP002. What is a good way to aerate my wort without an oxygen pump or any of that stuff? I usully try to shake the hell out of it but maybe I should focus a little more on this part.

The last couple batches I brewed that were lightly hopped have had a noticeable banana flavor to them. I figure this is an ester caused by the yeast and the only information I can find about it suggests the production of these esters is likely related to high temperature during fermentation. I...