Looking at trying to clone the Shock Top Pretzel Wheat beer. Please look over my tentative recipe and chime in with any suggested changes. Thanks in advance. 5# Briess Brewers 2 Row 2# American White Wheat 2# Maris Otter 2# Caramel/Crystal 40L 1 oz Hallertau Mittelfrau at 60 and 15 minutes each...

If you don't mind taking meds, Allopurinol is your best friend. No episodes in years and still loving my beer.

Can you use iodophor in place of Starsan as your "everyday" sanitizer or is it best to use Starsan on brew day? Will the scent or taste of iodine transfer to the final product if used at recommended levels? Due to a recent infected batch I have switched to the stronger iodophor for sanitizing...

Will idophor stain pet carboys? I use the big mouth bubblers. Will high concentration starsan sterilize? Any other sterilization options better suited for pet?

This is good to know. I was leaning towards dumping based on other responses but this pretty much seals the deal for me. I don't need more headaches. Win most, lose some I guess. Just heartbreaking dumping any beer.

Also trying to determine the source of this infection. Correct me if I'm wrong but it had to be something on the cold side of brewing so that leaves mainly the carboy and maybe a strainer and spoon I use to filter hop solids when transferring to the carboy. Is there anything else I may be...

Part of me wants to experiment with this and maybe boil some for a "near beer" option and maybe bottle some and hope for something along the lines of an Oud Bruin but does this put my other things at too much risk such as my racking cane, bottles, etc? Is it worth the risk or just dump and be...

Ok, after a bit more research, boiling is out of the question as I don't want an NA Oktoberfest if I can avoid it. What about skimming the pellicle and then cold fermenting the beer for a few more weeks before bottling? Maybe this will keep the infection at bay as it will be consumed quickly...

So I took a small sample and tasted it and it does not taste sour. I can only assume it's done fermenting, so is there such a thing as racking it off the pellicle and then maybe bring it to a boil for a short period of time to kill the bugs and then putting it back into a carboy and then cold...

After brewing for over 5 years and probably 60+ brews under my belt I believe I have my first infection. This was to be my Oktoberfest this year and was brewed about 3 weeks ago. We just got back from a 5 day vacation and this is what it looked like. Looked fine when we left. Do infections...

I add the pumpkin spice pack (from Austin Homebrew) for the last 15 mins of the boil.

I got this advice from this forum in the past....Don't use pumpkin because it's a royal pain unless you like dealing with stuck sparges. Brew a nice amber ale and add some pumpkin spice flavoring. The pumpkin spice flavor is what most people are looking for. I brewed two with real pumpkin and...

Took my first stab at a NEIPA recently and it tasted great but had a muddy off-putting appearance. I still bottle my beer and if I did a slow pour it would be a nice golden orange hue and slightly hazy but not as hazy as I'd like. If it did a swish and pour it would be as hazy as I'd like but...

I used sliced, fresh jalapenos in my pilot batch (seeds and all) and got a good pepper flavor but didn't get as much heat as desired so would leave it in longer (than 3 days) or maybe try habaneros in the future for a subtle sting.

And no problems with the peppers "staining" the PET? The reason I ask is there's a great jalapeno cream ale by a local brewery that bars and restaurants won't put on tap because I've heard you can never get that smell and taste out of the lines afterwards. I'm assuming PET carboys are a lot less...