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Thanks for the feed back

I've always added Irish moss to my wort(amount depending on beer), to help "settle" my beer. But this last batch I spaced and forgot. Do I need to worry about off flavors? Is there a way to correct this?

Where can I find conversion charts or tables to convert my extract recipes to grain recipes? I honed some of my recipes over the last couple years and don't want to have to start over with them. Thanks

I have worked with blackberries in a few different types of ale. The blackberry porter I had was good but the strong grains used in a porter seamed to overtake the blackberry flavors. If you like wheat beers, I brew a honey wheat blackberry that has the punch of a porter if you're interested.

I make a brown that uses both maple and nut flavors. It turns out pretty dang well, according to the popular vote. To give it its flavor "notes" I use munich malts for a malty finish, 8-10oz of 100% maple syrup added 2-3 days into furmentation and a finally 1oz of hazelnut extract added in...