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Gratuitous welcomes abound.

Keep in mind that after it's done fermenting the sugars, you'll still pull some peach flavor from the fruit if you use real peached. If you use extract, you probably aren't gaining much by letting it age.

Recipe stolen, and shall be brewed this weekend. Thank you.

If you add to primary, there's a good chance of getting a massive explosion. If you add to secondary, you'll probably restart fermentation, but there's nothing wrong with doing a tertiary fermentation. That's my technique for fruity beers. Also, if you add to secondary, there's a lower chance of...

Welcome to the forum. When asking a question like this, it always helps to post your recipe and techniques. That said, "light" and "pale," in a homebrewer's mind, aren't exactly Coors Light colored. Honey-colored is a more realistic goal for a light beer. Also, when you add the extract, if...

I'm struggling with deciding how long to let the beer sit on the peaches. I'm afraid that aging it too long will get a "rotten peach" flavor. I'm now at about 4 days, and will probably rack it to tertiary at 5-7 days. Any suggestions?

I'm making a peachy pale, and added 2 lbs pureed frozen peaches and 40 oz pureed canned peaches (in light syrup) to secondary. Restarted fermenting like a mofo. I'll post recipe and outcome at kegging time (2-3 weeks).

To follow my own advice, here's my experiment and the results. 7# pale LME 1# dark LME 0.5# homemade caramel 1# caramel 120 0.5# caramel 80 0.25# roasted barley 0.25# black patent 0.75# chocolate malt 2 oz Kent-Goldings London Ale Yeast OG: 1.063 FG: 1.016 I went to the LHBS...

I've always used fresh and/or frozen fruit (never extract), and always added to secondary (to avoid intense foaming action from sugar overload leading to diabetic yeast coma). A healthy dose of pectic enzyme follows immediately. Unfortunately, I did have the infamous "blueberry vs. airlock"...

Either way you go, consider pasteurizing it. You never know what extra stuff might be in there.

I've also added directly to the keg to mask sweetness (but that's a different thread altogether), and it worked well. And, the hop-tea tastes amazing! You'll be lucky to have any left to add by the time you're done sampling it.

I was introducing a buddy to the art of homebrewing, and he noted that the rinse water ran clear after only a few cups. Using his experience with rice cooking, he filled a bowl with warm water and gently massaged the bag. After about 5 bowls full of glorious dark rich-smelling wort, we called it...

I'm glad the intense boil-over didn't affect you too badly. Oftentimes, a recipe will call for a gradual sprinkling in order to develop a more complex hop flavor. By adding it all in at once, vice gradually sprinkling, you'll bring out more of the bitterness and less floral flavors/aromas. If...

Add a bottle of Hershey's Caramel Syrup to the boil. As a homebrewer, it is your sworn duty to experiment and report the results. I once added a bottle of maple syrup to a nut brown. Delicious.

I added 1/2 gal brewed coffee to secondary of a 5 gal batch. Waaaay too much. If you add to an already-fermented beer, go for about a pint. Consider adding lactose to the wort if you'd like to offset some of the coffee bitterness and give it a richer mouthfeel.

15 lbs? Nice job. Just imagine if you'd been drinking beer; you'd be so dehydrated, you'd have lost another 5 lbs of water weight.

Is the cider cold enough (sub-40*)? Is there air in your cylinder? Are the connections fully seated? Can you hear gas flowing?

You should probably be able to tell the difference between hop bitterness and infectious sourness. Unless it's uber-bad, give the lagering a shot. It can do amazing things.

I do it all the time, due to having slightly different dispensing pressure requirements between my two kegs. If you shut off the valve at equilibrium, there will likely be no adverse affects. I've left a keg off the gas for weeks with no problem (as long as it was pressurized).

I fertizile the wife's flower garden. She doesn't know it, though.