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So, I decided to make a big lager and I think I over shot my mark... I started with a 5 gal batch with an OG of 1.106 (I was thinking Imperial stout w/ lager yeast) I pitched a massive yeast starter decanted down to a 1/4 gallon of yeast slurry (WYeast 2206). No problems with starting...

Ok I've read about this in the all grain brewing, and I'm wondering if anyone has tried to do this with an extract recipe? I'm thinking I can add some of my hops along with what ever specialty grains I am going to use and keep them in for the duration of the brew. Thoughts?

I've never made cheese before but I was at a friends house the other day and he had gotten some European cheese from his in laws for the holidays. Long story short I found some mold on the inside of the cheese and was wondering if I could use that to make my own cheese (kind of like harvesting...

Ok, I've never used pectic enzyme in a batch of cider before. I got the idea to try and use some in a cider I'm making from reading about it in the forums, but all the resources say add it to the cider before fermentation. I want to know if I could successfully add it during my secondary...