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All I am looking for some feedback on adding pecans to the boil or fermentor. I think pecans would compliment the smoky, chocolate characteristics of a porter. Any ideas on when to add the pecans? I was thinking to add 1/3 of the pecans at the beginning of the boil. Adding the second 1/3...

I ended up boiling 1.5 ozs of the American oak chips and pitching into 2ndary for 10 days. Its a little on the oaky side in the keg after 2 weeks. Next batch Ill cut the oak in half. Thanks.

Greetings beer lovers, I am currently brewing a Boston Oak Lager and wanted some feedback on how much oak chip to pitch into secondary fermenter. I would like an oak aroma and subtle oak flavors but not overpowering the hops or light malt flavors. I have a 4oz package of American oak chips...

Earwig & D0ug, Thanks for your responses, I will standby. Thanks!

After 5 days of no fermentation (at all) confirmed by SG (1.069) reading the same as before I pitch the yeast post boil, I re-pitched a batch of the same variety of yeast last night. This morning (9 hrs later) I had massive fermentation and slight blow off through my airlock. When I returned...

Thanks Shooter. Where should I post? I am new to this. Thanks!

After 5 days of no fermentation (at all) confirmed by SG (1.069) reading the same as before I pitch the yeast post boil, I re-pitched a batch of the same variety of yeast last night. This morning (9 hrs later) I had massive fermentation and slight blow off through my airlock. When I returned...

I googled "what to do when your airlock was blown sky high and yeast splatters your ceiling" hahaha.