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"For strong beers and barleywines, at least 1 cup of yeast slurry or 1 gallon of yeast starter should be pitched to ensure that there will be enough active yeast to finish the fermentation before they are overwhelmed by the rising alcohol level. For more moderate strength beers (1.050 gravity) a...

Well if you want something more traditional, then you might want to skip out on the crystal. If you're looking for somethin more modern, like a Sam Adams Oktoberfest, then go with the caramels! That's the best part about homebrewing, you can make whatever you want and still call it beer!

Well if you got activity on the next day, and then it slowed, then chances are it's not bad. Any big temp changes? Did you make sure to aerate well when you pitched everything? Could have simply ran out of oxygen to get work done quick.

Hops were actually used way back when to sanitize the barrels of beer that were on the ships between England and India. :) fun fact O' the day!

for the rock candi...did you just add that into the boil or did you add that into secondary? I think I'm going to use Turbinado sugar and invert that, since my lhbs doesn't have and Belgian rock candi.

Hmmmm sounds good. Try it and post your results! :)

Hmmmm... well a "flower" taste could be esters in the beer. This can be caused by many things, and a lot beers require ester tones because that's their style. If you're talking about the aroma of hops, then when making your beers, you could simply boil your hops for longer (put them in in the...

You could try this for a simple extract. It's actually pretty good, too. Got it from John Palmer's guide.  3.5 lbs Light malt extract syrup  3.3 lbs amber malt extract syrup  6 AAU’s NZ Hallertau @ 60 min  6 AAU’s Cascade @ 60 min  5 AAU’s Cascade...

whoa. Not sure what to think of using baker's yeast.

Ya, dry hopping doesn't add a whole lot of bitterness, if any. It's really just for the added hop aroma.

ya, something like McCormicks will have the pith. Other places I've heard have just straight dehydrated peel. Anyway, check your recipe to see if it specifies for fresh or dried peel/zest. If it calls for dried and you use fresh, you'll need to use more fresh to make up for the water weight...

The longest I went was 4 months after opening some LME. I used half the 7lbs and then put the lid back on and sealed the lid to the bottle with the tape that came with it. Stuck in the back of the fridge and used the rest about 4 months later, and the beer turned out great!

Well thx for all the suggestions! I'll post up some final decisions. lol ya, one of the local breweries up here came out with a light lager they dubbed "Pullman Water Lite." Haha I think it's hilarious. Wedding will be back home in PDX tho! Hopefully we dont get rained out! :)

Hey everyone! So I'm getting married this summer:tank: (July 30th) and I'm planning on brewing all my own beers for the wedding! No worries, gonna be pretty small with only 130 ppl or so(prob around 100 able to drink, with even less actually liking beer). Anyway, I'm lookin for some...

Ya, if you look on the wyeast site, lots of ppl have posted about troubles getting that strain started. Turns out the bastards are lazy I guess.:cross: My last Wit I used that same strain and lo and behold: fermentation started out like a slug. Nearly 22 hours before I saw any activity. So...

That's a great suggestion. That's exactly what I did when I turned out a stout that was pretty hot to begin with. The commercial version I bought was significantly smoother, so I just let it age and behold!, that hotness eased away and turned out to be a really good stout :mug:

Exactly!

Ya, you leave it in a primary that long, and you'll end up with a bunch of dead yeast cell parts in it (autolysis). Not taste good at all. :cross:

Wow! 4-6 lemons?? lol that seams like a lot! Anyway...I've came up with a recipe for an American Wheat that has lemon and ginger in it. My recipe only uses about 3/4 oz of fresh lemon peel, and I that works great. 1 oz might be too much....but that could just be your taste!

Ya, if you already added the whole seeds during your boil (at flameout or last 10min?) then you probably already got some of the coriander in there....might not want to add anymore, though I'm not sure really if you'll get much if you just add some to secondary