Last year I have made walnuts liqueur, or nocino in Italian. From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark room. Now I have noticed that while the liquor in one bottle has achieved the dark brown color typical of the liqueur, in another bottle the liquor is greenish and opaque. What can have happened?

I have a extract-based brown ale that needs about another 1-2 weeks in primary before I bottle it. I'd like to add some pecan flavor. Based on other things i've read (including Hazelnut Brown Ale - What extract?), I'm thinking about doing this: Chop/smash and roast some quantity of pecans (maybe 1lb?) Cover them in vodka to extract the flavor Let that sit for the next 1-2 weeks Add a small amount of the extract when bottling Does this seem …

I want to make a beer with some hazelnut flavor to it. Maybe add some cocoa nibs or powder to the wort and make a Nutella-ish beer. My question itself is specific to hazelnuts, but maybe you could enlighten me on how to brew with all types of edible nuts? My questions/concerns are: How do I prepare the hazelnuts for the beer? Would I roast them in the oven first? I'll need to de-shell them first, correct? Will the fat …

I'm planning to brew an scottish heavy ale, and I wanted to give it a little different aroma using hazelnuts (other stuff too, but I want hazelnuts to be the main aroma). How do you suggest i use them? I was thinking of getting fresh ones, baking them in the oven to get some oils out and then crushing them to pieces and putting them in the second fermenter using the dryhop net.