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Ok, here's the deal... I brewed a Red Ale last week. At the last minute made a quick decision to toss 4 quarts home-canned peaches, syrup and and all, in the brewpot at flame out. Don't EVEN ask the glaringly obvious "Why?" question, it just seemed like a good idea at the time - and no...

We've got an overabundance of of home-canned peaches this year and I want to possibly try a peach hefe or pale ale soon. They are packed in quart jars in a light sugar syrup. I plan to chop them up in the blender before tossing them in the fermentor. I also realized that frementation in a...

A "new-brewer" friend and I brewed batches at my house two weeks ago - him a Belgian Wit and myself an English Mild. Anyway, he's really thinking about a kegging system. So while he bottled yesterday and can enjoy the fruits of his labor sometime in late March, I forced the issue a bit just...

I usually just save the trub from the bottom of the secondary and re-pitch that, but I wanted to try to something a bit more "pure": http://www.wyeastlab.com/hbrew/hbyewash.htm Easy procedure. I used bottled purified water instead of boiled/cooled - hopefully it won't be an issue...

Newbie here, I visit a few homebrewing forums quite often, and one of the biggest complaints I read about is long lag times and supposedly "bad" yeast. In ten years of homebrewing - first Wyeast smacks, now exclusively White Labs tubes - We've never done a starter and have never had a...

I've got a quart of pure Vermont Maple syrup. Tried to put in on the kid's pancakes but they hated it - wanted the genuine imitation Log Cabin instead. Anyway, what can I brew with this: Maple Porter? Maple Stout? Maple Hefe (now that just sounds nasty...)? Any suggestions or...