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Your local HBS should have peach flavoring; I'd use 2oz of the stuff to get the desired flavor at bottling/kegging time. It's a lot safer than messing with the actual fruit IMHO. :mug:

Welcome and congrats on your new setup! This is a great site; don't hesitate to use it. You'll find as you probably already have that this is a friendly community willing to help with your brewing endeavors. Take care; happy new year.:mug:

I know your doing wine and not beer but, I did notice in, "Brewing Quality Beers" by Byron Burch that it... ..."needs to be conditioned with an acid, such as Citric or Tartaric, or the inemaking standard Acid Blend. A tablespoon of isinglass powder is soaked in 2 cups of water with 1/2...

no prob! For color w/not much taste imparted I'd go with an ounce - 2oz of debittered black. I've run the suggested recipe through an SRM calculator here: Beer Color Calculator SRM | Brewer's Friend and I think this would be pretty close unless you went another route and decided to use brown...

This should help: WYEAST PROFILES AND: White Labs

Personally, I'd drop the roasted barley. It may be a little over the top roasty instead of nutty. I like the addition of more victory or belgian aromatic instead of so much special roast. Also, since you're using almost 3# of modified malt, I'd either suggest mashing really low (say 149-150F)...

That's the spirit :mug: Let us know how it turns out.

You're asking if it's ok to use the can that you've already opened? If so, then sure as long as there's no evident infection in the LME. OR are you asking in reference to pitching more LME - say 3 cans? If so then obviously there's going to be a much higher gravity and you'll have to up...

Ed, I know this post was ages ago, but I figured since I came across the post that I'd hollar.. My name is Clem and own a brand new homebrew shop in Johnson City - the heart of the hill country, TX called "Hop To It Homebrew" 830.868.7962. I've already tried contact through the club website...

What about the sterile fruit purees that can be added directly to the secondary? You can find them at your LHS and are often used for meads, fruit beers, and wines. Good luck!

Sounds good! I've used upwards of 2# flaked rye on 5 gallon batches before; at .5# it should impart enough grainy dryness to add a certain level of character to the grist. Let us know how this one turns out!:mug:

You're right, it definitely depends on the yeast amongst other factors. Duvel for example lets their temps get into the 90'sF towards the end of their fermentation, but hey that's a Belgian with big estery notes. I'd personally be afraid of a highly exothermic fermentation - I've never had...

I don't see why not! I use carapils at least in small portions (4-8oz) per 5 gal batch on almost ALL my beers. It imparts next to no flavor in these quantities but does wonders for head retention. What's the rest of your grist if you don't mind?

In that case, after four weeks in a primary at 62F, I don't see a need to raise the temp at all. Ales don't typically produce the perceivable Diacetyl in quantities that lagers do, so again, I don't see a need for it. If you're having a problem with perceived Diacetyl you could pick up a...

Sweet. What's your recipe if you don't mind?

For a lager, I generally follow the same instructions (I assume you're speaking about a lager and referring to a Diacetyl rest in the OP..) ~50 days in primary (50F)- usually at this length of time in the primary a Diacetyl rest is unnecessary, but it won't hurt if you turn the temp from 50F...