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Anyone have any tips or techniques on how to blend in the alcohol so that it isn't the most noticeable thing in the beer. Or is it really all in how the recipe is made?

So I notice most of the time that a lot of people like using, what seems to be too much base malt in beers which are more malt prominent in flavor. Any time that I use too much all I can really taste is that base malt. Now I cut off a majority of the base malt, leaving enough to have as...

When I thought about buying a cask to get that real oak character in the beer I just couldn't help but not getting over the fact that is was so expensive. I've decided I should go with the cubes, but then i started wondering. Once I use the oak cubes in the beer, must I buy more new cubes to do...

Base Grain: 8 Lb 2-row (US) 1 Lb Flaked Wheat 8 Oz Dried Apricots Specialty Grains: 1 Lb Gambrinus Honey Malt .5 Lb Munich Malt .25 Lb Chocolate Malt Hops: 1 Oz Goldings (50 min) 1 Oz Williamette (20 min) 1 Oz Cascade (20 min) .5 Oz Goldings (5 min) Misc: .5 Tbs Irish moss...

We all know that when mashing at a lower temperature there is more fermentable sugars available. Mashing at higher temperatures creates a great body, but lacks in fermentable sugars. My question is which temperature do you prefer; Body or sugar? Also, why do you prefer that way?

I am about to use my new co2 tank on my keg in about a week from now, and was wondering what was the best method. How much psi do you use to a 5 gallon batch, and for how long? Are there any other techniques you use to create a great carbonation in the beer?

I started using the Beer Smith software, and I am confused about something on it. After I type in my recipe and save it, the next page shows something called Brewhouse Efficiency and Actual Efficiency, what does that say about the beer?

I've been looking on the internet in search of malted buckwheat, and i can't seem to find anything. Do any of you know of a site that might sell malted buckwheat?