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I'm in the planning stage of brewing a Belgian Dark Strong Ale. I'm considering adding oak cubes to the secondary fermentation process. I'm also considering adding dried figs to the secondary fermentation process. Questions: 1. Do oaking and fruit additions, specifically dried...

I'm brewing a Sweet Potato Pie Imperial Porter. I've used my normal porter recipe and incorporated the pie spices, along with an additional 16 oz. of Sorghum Molasses. I also used two containers of WYEAST 1450. The first interior packet didn't burst, so, I added another. Normally (in a non...

I'm trying a recipe from the "Brew Your Own" magazine for a "Biere de Guarde". http://byo.com/stories/issue/item/217-bi%C3%A9re-de-garde-style-profile In the instructions for the extract w/specialty grains, it talks about adding "brewing liquor" to the steeping liquid after the sparge...

I'm in the planning phase of an Irish Stout. One recipe I'm using calls for Pale LME. However, I'm always looking to change things up a bit. Is it a crazy notion to substitute the 3 lbs of LME with 3 lbs of dark molasses? I realize the color would be affected. However, would the boil...

I bottled some Baltic Porter about 6 weeks ago. I've noticed this porter becomes increasingly foamy after sitting in the bottle for over a month. The foam can be compared to the foam on a rootbeer float. I have entered this beer in contests before, and a similar note has been given during...

I'm in primary fermentation with a California Common, using White Labs 810 San Francisco yeast. It has been in primary for 12 days. It's currently in my outside fridge at 52-54 degrees. The fermentation lock is bubbling once every 30 seconds or so. Am I still good in primary? Should...

Are there any negative repercussions in combining White Labs San Francisco 810 and Wyeast 2112 California Lager Yeast for a yeast starter for a California Common?

A few questions on a yeast starter for the White Labs San Francisco 810... 1. I was going to use a half cup of dark DME with a liter or water. I've read that some people will mix a cup of DME with two liters of water. Is either acceptable? 2. Once the yeast is pitched and shaken, can...

I'm brewing a California Common next weekend. I'll be using White Labs 810 yeast. I have an outdoor refrigerator whose lowest tempertures is 52 - 54 degrees. I realize that this lager-type yeast is meant to ferment in higher temperatures than most lager yeasts. However, does fermenting at...