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I'm not a lot of help here but I've left the skin on blueberries, raspberries, grapes, and strawberries with no problems. I know apple seeds have cyanide but I'm not sure you can get enough to leech out to worry about. I don't think you have to worry about too many fruit skins or seeds but I...

I'm not the most experienced brewer but I'd recommend a mead, maybe a wine, but September is awfully quick to try to get a wine. I think 21 years is too long for a barelywine or even a Belgian (St Bernardus 12 says you can age it for 15 years but that is shy of your mark). My first brew was a...

I'll be sure to keep the temp down

I think I like the idea of switching the English strain to 1318 or 1968. I hadn't thought about splitting the batch, I'm not sure I'll have the capacity for it at the time but I may try that some time. Why do some think this is a bad idea?

Looks fine!

I am planning on making my first barley wine before too long. I am planning on using two strains of yeast. I am hoping that this will add complexity of flavor as well as get better attenuation. I am planning on making a starter of Wyeast 1028 London Ale and pitching it after chilling etc. to get...

I virtually always transfer to a secondary. I know it doesn't really do much with my lower gravity beers but I feel like I'm accounting for my lack of temp control. I have bottled with no secondary with lower OG beers but that is the exception not the rule for me.

A pic would help :)

The Orkney Brewery

American wheat it is. So I guess the question still remains should I ferment at the higher end of its spectrum or still shoot for the coldest I can manage? I don't have great temp control but there are a few tricks I have to maintain it a bit.

It depends on how much you've added and hoe strong you want the flavor. I think a week may be good but you might want to taste it to make sure it has enough of the flavor you are after.

OK just in case anyone ever looks at this and wonders how it went, I did bump the heat up to close to the upper end and let it sit there for close to a week. It is one of the best beers I've ever made so I'd recommend 1187.

I hate doing a search for my problem/question and discovering someone else had the exact same problem/situation, finding a wonderful discussion, and then at the vary end, NOTHING. No results, so I am going back through some of my stuff to let future HBT users know how it went. In this case I...

Sorry, yes 2 grams not ounces of grains of paradise

So far the recipe consists of 6lbs Wheat LME and 1lbs Wheat DME. I was going to add 1oz lemon zest at 5min and grains of paradise, 2oz cracked and at 5 min. I was toying with the idea of a touch of orange zest at 5 min as well, probably .5oz. I haven't decided on the hops yet. I was thinking...

I am bringing together some of my friends to spend the day extract brewing. This is the second time we've done this and I'm the only one who really brews, though if this keeps up that is likely to change. This time I told them I would make a new recipe for each of them. One of the guys has...

OK so I've only been brewing for about a year and have only done extract but I have a few comments since no one more experienced is jumping in. For starters I think it sounds like a good beer with a flavor I'd like. You might have a bit too much hops for your sweetness and alcohol content, but...

Saint Paul

I'm going to guess it is the dishwasher having a bit of soap residue, but throw the baby out with the bath water. I've had good luck using my dishwasher to sterilize my bottles but one thing you may want to try, if you haven't yet, is running the dishwasher once or twice empty to make sure any...

My gravity is at 1.012 as of tonight, I think its done. That was an issue I was asking about just because I was asking about the d rest, so I wouldn't keep wanting to check the gravity. The problem with room temperature is that I'm brewing in a basement, in Minnesota. The high tomorrow is...