Honey does lack essential yeast nutrients, yet the addition of nutrients is not necessary when used in conjunction with malt extract.

If using canned pumpkin (yuck!) be sure it doesn't have preservatives of any kind in it (otherwise it can inhibit yeast fermentation) and empty the contents of a 2 lb can into a nylon bag. Boil for one hour with malt extract, hops, and spice. Cool and either strain wort into primary or siphon off the sediment and into the primary. Pitch yeast.

At boil, add half of the heather tips. Add the remaining half at the end of the boil. When the gravity hits 1.015, remove 1 gallon of ale in a stockpot, bring it to a simmer and steep 3 cups heather tips for 30 min. Let it cool to 100 degrees F and return it to the fermenter to finish out.

Irish Moss-This fining is a seaweed sometimes called carrageen. It is negatively charged and thus attracts the positively charged proteins; the process takes place in the brew pot. One-quarter to one-half teaspoon of powdered Irish moss added during the final 10-15 minutes of boiling will accomplish what is desired. This should be added to every batch.

Yeast naturally settles to the bottom of the fermenter after most of the fermentation is completed. In order for this to happen, proper yeast nutrition is essential. Particularly helpful is the addition of positively charged animal-derived finings. Most beer yeasts are negatively charged so the attraction will be active.

Gelatin-This fining is derived from the hooves of horses and cows, gelatin has a positive charge that will aid in attracting and settling suspended yeast. Dissolved and prepared gelatin is added just before packaging the beer. Prepare the gelatin by adding 1 tablespoon to 1 pint of cold water and gently heat until dissolved. Do not boil the gelatin solution. Add the solution to the beer and allow 1-2 weeks to settle out.

Isinglass-This fining is a gelatinous substance derived from the internal membranes of fish swim bladders. Isinglass is positively charged but its effectiveness in settling yeast will vary with strain of yeast being employed. Follow the instructions that should come with it.

Other fining agents are effective at helping to eliminate chill haze. Chill haze is a phenomenon where your beer will appear clear as a bell at first but will later develop a haze when chilled in the refrigerator. Chill haze is a result of a combining reaction between proteins and tannins. At room temperature it is soluble and remains invisible. At cooler temperatures it is no longer soluble and will precipitate as a haze.

PVP (polyvinylpyrdlidone)/Polyclar-This fining is plastic! It is an insoluble white plastic powder that, like a statically charged balloon clinging to the ceiling, will electrostatically attract tannin molecules as it drifts to the bottom. This process is called adsorption. It is a physical phenomenon. There is no chemical reaction of the plastic with the beer. After polyclar has settled, the beer is drawn off, leaving the sediment behind. Because there are no longer any tannins in the beer, its combination with protein is prevented, hence, no chill haze.

Polyclar should be added to the beer after the yeast has sedimented. The addition of 2 grams (2 teaspoons) of polyclar for 5 gallons of beer should effectively remove tannins within a few hours.