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So I am making an attempt at brewing a peach IPA. After a few days it has slowed in bubbling a lot. I was wondering if anyone knew how the peach sugars and acid might affect the yeast? Also would it be a good idea to put half the peach puree in early and then put in the rest during my secondary...

So I am making an attempt at brewing a peach IPA. After a few days it has slowed in bubbling a lot. I was wondering if anyone knew how the peach sugars and acid might affect the yeast? Also would it be a good idea to put half the peach puree in early and then put in the rest during my secondary...

So I am brewing an ale and it is asking for 6.6 pounds of "extra-light" malt extract. I was wondering what is a grain replacement for that extract also is there a rule of thumb for which grains to use for the type of extract?

So I am doing an ale and the recipe asks for 6.6 pounds of "extra-light" malt extract. So my question is what is a good replacement for that type of extract or a good rule of thumb for extract types.

So this is my second batch and I am experimenting by brewing with green olives. I have had american pilsners with green olives and figured why not experiment. The issue I have is right before I let it ferment, the beer is really sweet and not as light as a pilsner should be. Why is it this so...