What is the difference between using a nice smoked malt vs. maybe using some liquid smoke for making Rauchbier? Can you detect the difference in complexity? Is smoked fruit woods …

Stouts, especially beers like Guiness (its cousin Kilkenny as well), have a head that's really creamy. Being a stout lover myself, I always envied this head, but I have no idea how …

What's the shelf life on crushed specialty grains?

So, I want to make a red beer, what is the best malt to get this color? Thanks in advance!

This question looks similar to a previous one, but is not actually the same. I was thinking, if someone runs out of maize flakes, and definitely wants to use some for his mash, wha …

What are the effects of over-pitching? Where is the line for, say, a 1.050 beer? There is also a question for to under-pitching.

I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high g …

What are the effects of underpitching your beer? We have an answer for over pitching, I think we need the complete set.

What are the best fruits for brewing fruit beers? Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya. Which fruits …

Every once and a while I come across beers that say they can be kept up to 5 years and become more developed over that time period, while other beers that are of the same style don …

What are the pros and cons of using irish moss versus whirlfloc tablets for clarifying beer?

My recipe calls for a pound of DME at the beginning of the boil and 6 pounds at 15 minutes to go. What's the point of that?

I just brewed a clone of Belhaven Scottish Ale using the extract recipe from the book, Clone Brews. The recipe calls for both light LME and light DME. Why would it use both? It …

This thread is not actually one single question, but a number of different ones. When calculating sugars used in the wort, how much sugar does honey contain? Is it closer to dry …

What are the pros and cons of adding flavor extracts (fruit, chocolate, what have you) at bottling time versus adding them to the secondary? Does it make a difference? Is there a …