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Thanks for the heads up with the double posting. I didn't know if they were seen differently, I'll change that in the future. But thanks for the advise. I am still a little worried because I do not know what the acid in the peaches would do to the beer?

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...

Thanks Friess, from the conversion I found the exact amounts were off by 1/100 so I figure it wouldn't affect the flavor and sugars by enough to notice

Awesome, Thanks for the quick reply. I think since I am trying a brown ale I'll try the pale malts for sure.

Thanks for the suggestion I figured something on the light side of course, but I wanted to verify, also thanks for the conversion chart I was trying all these tedious math conversions.

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.

Thanks everyone that helped

Yes I did. I just didn't expect that batch to be so sweet since my first one wasn't near as sweet. Also Why is the color darker? I know a pilsner is a lager but all the pilsners I have drank were light in color.

I put green olives in at 45min into the boil and was hoping that it would bring out some flavors or aroma from them. I am also assuming they didn't give the beer the sweet taste. It would have to do with the grain right?

Yes it is sweet and i let the grain steep at about 150-160 degrees (varying) for half an hour. And this was one of those beginner kits that come with everything included: grain, malt extract, etc.

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...