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I used McCormick Imitation Coconut Extract from my local grocery store. I have also used Spicebarn Coconut extract, but I prefer McCormick. Just me.

I have made a simple raspberry ale and a strawberry wheat when the local fruits are in season. My favorite, though is a coconut stout.

I drank this side-by-side with a Uerige Sticke Alt last night. I was thrilled to find that other than being slightly darker, it was spot on. Good times.

I lived this recently. (I went with a Ballast Point Sculpin IPA carrier.)

You enjoy a German pilsner after mowing your lawn Saturday afternoon, an American pale ale with grilled hamburgers for dinner, sipped a Belgian strong ale Saturday evening and washed down bacon, eggs and toast with an oatmeal stout Sunday morning while waiting for your bottles to finish the...

Your co-workers take you out for "beers" when you resign from your job. You graciously accept, but go home afterwards and drink one of your oatmeal stouts to get the flavor out of your mouth.

I'm making my first Altbier. How does this sound? 2 lbs. Munich 8 oz. CaraMunich 8 oz. Aromatic 8 oz. Melanoidin 4 0z. Carafa II Mini mashed at 150 for 1 hr. 3 lbs. Amber DME 3 lbs. Light DME 1 oz. Spalt @ 60 min. .5 oz. Hallertauer @ 60 min. 1 oz. Tettnanger @ 20 min. .5 oz...

When you are not offended by critcism of your knowledge or techniques, because after all, you are only a home brewer.

Your wife starts making banana bread, but can't find the vanilla extract, because you tossed it in your oatmeal stout last week.

You too, huh? I always have a home brewed pilsner, Kolsch or APA after mowing my lawn. Mine are almost ready.

Thank you. You really helped me wrap my mind around that. I have made good lagers, but now I see that I was doing it backwards. Yes, I aerated well before pitching. I also went ahead and agitated and ramped the temp up to 56. The airlock is much more busy again. They are resilient little...

I am a bit baffled by this fermentation. I pitched a 2L. starter of 2 packs of 2206 into a 1.070 wort at 65 degrees. I placed it in my temp. controlled refrigerator at 55. Next morning I had airlock activity...a burp every 2 seconds, so I ramped it down to 50 throughout the day. The airlock...

I appreciate your help, but it came too late. I don't feel much like a 2 hour round trip to the LHBS, so I'm going with what I have. I will definitely take your advice and use Carafa II next time. The smoked malt is Briess and I have had good flavor with 2 lbs. in my other smoked beers.

OK, so I'm going with: 2 lbs. Smoked malt 2 lbs. Munich malt 1/2 lb. Caramel 120 1/2 lb. Chocolate Steep grains at 155 for 1 hr. Bring to boil and add 9.9 lbs. Munich LME. 1 oz. Perle @ 60 min. .5 oz. Hallertauer @ 60 min. .5 oz. Hallertauer @ 20 min. 2L starter of Wyeast 2206 Ferment at 52...

I was figuring on 6.6 lbs. of Munich LME and 3 lbs. rauchmalt, but I don't know what to do for dark grains and/or pilsner malt. I would also be using Wyeast 2206 or WLP833 and some combination of Hallertauer and Tettnanger. Help anyone?

My 12% Barley Wine. Caramel 120, golden raisins, Centennial, Chinook and Cascade.

You are correct. It would have been a solid recipe, but I used my larger wine bucket thinking I wanted to make more than 5 gal. and ended up adding too much water. The O.G. was 1.077. It should still be a rather big beer, but I was hoping for something a little more "Imperial." I'm sticking...

3 gal. Barley Wine (for the Apocalypse), 5 gal. Smoked Porter, 5 gal. Spruce Porter, 5 gal. German Lager, 5 gal. Amarillo Pale Ale and a few stragglers of Rauchbier, Coffee Stout and Oktoberfest bottled. 6 gal. Welch's White Grape/Peach in the secondary Brewing 6 gal. Imperial Coconut Stout...

My plan is: 6.6 lbs. Pilsen LME 2 lbs. Light DME 1 lb. Roasted Barley 2 lbs. 2-Row 1 lb. Chocolate 1/2 lb. Caramel 120 1/2 lb. Debittered Black 1 lb. flaked oats 1 cup Brown Sugar Steep grains @ 154 for 1 hr. 1 oz. Challenger @ 60 min. 1 oz. Willamette @ 60 min. 1 oz...

Good to know...and just in time to keep me from running out to my LHBS;) Thanks very much.