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...and I taste tons some toasted malt in there as well. Normal coming from NB. What DON'T they put toasted malt in?!?!

I'm a freak about clear beer! I've even gone so far to invest in filtering equipment. But what works the best for me is a tablet of whirlfloc, siphoning out of the kettle leaving 95% of the hop material at the bottom, and cold conditioning for 1-2 weeks. Whammo....clear beer!

+1 Orange peels have never done anything for me but coriander and zest at 10 mins give you great flavor/aroma.

Starters can only help your fermentations. Do one...

Don't do this...no need! Your beers will carb....RDWHAHB!

What about using sugar-free kool-aid in sanitized water in the botting bucket?

My one experience with pasteurization was not a good one. I brewed a raspberry wheat a few months back and pasteurized the raspberries, then added to the secondary. It kicked up a vicious fermentation (which I expected) but it really dried out the beer and is too tart. I will try and...

I'm going to be brewing an Apricot Ale soon and had a question about the fruit addition. My recipe calls for 3 cans of apricots in water at two mins to go in the boil, then steeped for 10 mins at flameout. Then the recipe says to add the apricots to the primary. I guess I'm thinking that...

My OG is around 1.070. So based on your experience, I should be fine. Maybe I'm getting lazy but just don't feel like making a starter this time around...:rolleyes:

My next batch is an Imperial IPA and I'm debating using Safale US05 dry yeast. I used this yeast a couple of batches ago on an APA and it came out great....very clean and good attenuation! I would throw in two packages to make sure it ferments out well. I could just use 1056 but thought I...

I would walk away from it for a week or so. Just because your airlock isn't bubbling away doesn't mean diddly. I've had plenty of batches that the airlock didn't bubble once and yet it was fermenting away. Wait a week and take a gravity reading.