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What I'm really hoping to be able to do is create a black pumpkin ale that has an orange head when when it's poured/dispensed. With the last black IPA I made (DOZE kit per Morebeer.com) the head was rather light. I'm wondering if orange food dye would help make the head orange. Any thoughts...

Thanks for the responses. It seems to me that unless I want a specific strain from White Labs or Wyeast that I can't get dry, there's no great reason liquid.

I started doing late extract additions about 4 batches ago and haven't turned back. Maybe it's just me, but the beer ends up tasting less like an extract.

I'll preface this by saying I've searched the forums for the answer and haven't found satisfactory answers... 1. Why would I ever buy WLP001 over US-05? I've only purchased White Labs yeast so far in my brewing experience until recently. WLP001 is 4x more expensive at my LHBS on a per-cell...

I started brewing again this year and have been very steady...5 gals each 1. Firestone DBA clone 2. APA 3. 69-Minute IPA 4. B3 Barleywine 5. Caibou Slobber 6. Black IPA 7. Belgian Golden Strong Ale 8. Arrogant Bastard clone 9. Honey Blond Ale 26748

The general rule of thumb seems to be 2 weeks max. After that you risk getting the vegetal flavors out of it. There are different schools of though. Tasty McDole on Brewing Network would recommend about a week as fermentation begins to slow. Matt B of Firestone Walker has described their...

The best kit I've brewed has been the DOZE Black IPA available at Morebeer.com. It tasted fantastic! Every recipe I brewed up to that point called for WLP001, so I decided to split the batch in half and ferment one with WLP001 and the other with the White Labs Pacific Ale yeast...WLP001 was...

I use a growler for starters but my biggest gripe is how dark they are! I don't know about most, but mine is pretty dark which makes it hard to see exactly how well the starter is doing. With an LED flashlight I can tell what's happening at the top and how much yeast is settled at the bottom...

WLP001 is great for a barleywine. It will produce a clean and drier finish than the Wyeast strain. I generally think WLP001 will produce the best beer for any style unless you're going Belgian or specifically a British-style ale. I recently brewed a Arrogant Bastard clone, which I think is...

Hey guys...I bottled a brew today and decided to try to keep the yeast. I'm very fortunate to have inherited a conical fermenter so collecting the settled yeast is very easy. I didn't really think about saving it until during bottling, so for now I'm keeping the yeast in some tupperware! It...

I usually try to pitch a starter within 18-24 hours. I've found that with 36 hours or more there is a more significant lag time. It sounds like you technically underpitched your yeast as well, but all I have used for OGs ranging from 1.045 to 1.080 is the single vile, 1800mL starter and have...

When I did this kit, I brewed it per the instructions with no late extract addition. On about day 5 I threw in 1 oz. of Centennial hops, as fermentation was slowing down. (Tasty McDole of the BN recommends this for a few reasons, so I gave it a try.) I bottled after 2 weeks, tasted after 3...

I have brewed that kit before, and it's great. I would just say that the Pale Ale II kit is already a more malty pale ale than a typical pale ale. I would suggest refraining from putting the extra pound in, and saving it for your next brew in the near future, just because it will detract from...

Starters do more than just multiply cells. The yeast cells have become active and have already created the necessary enzymes to break down malt. There will be no lag time for fermentation if you pitch with an active starter. It ensures a thorough and rapid fermentation, and gives any wild...

Thanks for the responses. It sounds like it would just be worth keeping it in secondary for an additional 5 months.

I brewed my first extract Barley Wine (kit from B3) and it has been sitting in secondary for nearly a month. From what I've read, it's generally recommended to remain for 6 months. I would like to bottle now to free up a carboy so I can do more brewing. If I let the barley wine sit in...

Thanks for the responses, very helpful. This was my first time with the late addition, hoping to avoid what I believe to be that "extract twang" I've heard about that I suspected was present in some of my first batches. I'm excited to see how this works out.

Hey guys, first time poster here. I've been reading here and there about techniques for late malt extraction addition. I think I'm familiar enough with the timings, when it's appropriate, etc. I haven't found a post that addresses how the addition should affect the timing of your boil. For...