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Yeast are hard to predict, so it's hard to say what normal is. 69 isn't overly hot or anything, although the temp inside your fermenter is going to be a bit above that. Next time, try a blowoff tube for the first couple days of fermentation, just to save yourself a headache.

Liquid malt extract (LME) will darken with age, as well as during the boil due to the maillard reaction. A lot of people add it late to the boil prevent this. As for the roasty notes, not sure where that came from if you just had wheat extract, but maybe some LME got burnt from not stirring...

There's a local brewery that does a pecan porter, and I think they secondary on the pecans. I'm not sure what boiling them would do, and I imagine steeping wouldn't do much at all. But I would definitely add a good amount of pecans to secondary if I was brewing this. Hope it turns out well -...

Give it 14 more days, at least. You also could've just left it in primary as a lot of people on here do. Does your kit call for dry hopping? I like doing that for 7-10 days.

The galaxy hops I used earlier this year were green, but it might be a seasonal. They're a great hop, I really enjoy the wheat ale I made with them.

I think your instinct to get it lower than 77 is a good one, even 18 hours in. While I wouldn't be too worried about the airlock water, might as well be safe and take it out you're picking it up and putting it in a water bath. Nothing's going to get in in the brief period it's exposed...

Holy hell, that beer better taste damn good with all the effort you put into it. :mug:

I wouldn't top off at all due to fear of oxygenation. I've also ended up with plenty of batches that ended up around 4 gallons. Did you check your gravity before fermentation? And, more importantly, did you taste a sample? If it tastes good, don't worry about it. It'll just make for a...

What's the temp where you're storing the bottles? If it's below 70 or so, carbing could take a long time.

This probably isn't the right place for this question (not trying to moderate, just anticipating other responses :) ), but yeah, it's less crazy since they limit the tickets. I enjoyed it a lot more than the other session I went to.

I always give 2 bottles to friends, so they can in turn share if desired. I used to give 1 bottle, and to more people, but I decided to be more selective and more generous with the lucky few.

A lot of extract beers will come out darker because you're essentially boiling the sugars twice. Late additions are the best thing you can do to fight that, so for your amber, putting the extract in early will only make it darker. Darker beers are just a fact of life for extract brewers...

Have you gotten a decent head with other beers? Sometimes your dishwashing detergent will leave a film that kills your head. This wouldn't help with the actual beer being undercarbed, but it's something to consider.

Did you taste the beer before you dumped it? I would've guessed it was just yeast sediment or something. Taste the new one, it's probably fine. Don't dump it based on how it looks!

Of course it makes sense! Putting crappy booze into the beer will only ensure that the crappy flavors are spread out over those couple cases. You want the flavors to blend nicely, and if there's something you like in one particular bourbon, then definitely put it in. You picked a good one, my...

I read a ton on this before I made a coffee porter, and I agree cold brewing is the way to go. It worked really well for me. I did 4 cups of relatively weak cold brew at bottling. I would've done less, prob 3 cups, had it been strong. Fresh brewed espresso also seems to be a good...

As to amount - it's to taste, and also depends on how strong your base beer is. So your idea to only add bourbon to a portion is a good one. Why not scale down your addition for different portions even, so you know exactly what you want next time? As an example, add 4-12 oz to half the batch...

Don't tell some of veteran posters around here, but sometimes I shake a bottle that's been carbing for a week or so. If a little head forms, and I can bubbles running up the side, I'll throw it in the fridge and drink it once cool. This only really works when the closet I carb in is really...

I've never tried a beersmith conversation before, but is it possible the original recipe was contemplating a mash of your 4 lbs of specialty grains, so the OG would be higher? That would balance out the bitterness, I'd imagine. Why not just cut down on the nugget until you reach the IBU you're...

Similar thing happened to me, except I knew what I was brewing, but my intended audience did not. Now that Blue Moon has gotten so popular, it's become kind of the baseline for wheats in most people's understanding of the style. If you use a more traditional wheat yeast, you get away from that...