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I wanted to brew up some espresso (16 oz or thereabouts) and throw it in my stout (either during secondary or at bottling). Will this kill the head? What precautions can I take?

Particularly referring to my Apple Ale I just tasted today. The apple flavor/aroma is right where I want it to be, and the dryness really isn't totally undesirable, but if I were to do this one again, I'd like to try making it less dry. The problem as I see it is this: I think adding...

I'm about to go splurge on a variety of beers I've never tried. The Whole Foods here (in Austin) has an awesome selection. Would you guys recommend some of your favorites for me to try? You could even go so far as to put together your ideal six-pack sequence. I would be most appreciative. :)

This may be sacrilegious, but my motivation is pure: I want to brew root beer with my father, who is extremely conservative and abstains from all alcoholic beverages. It's sort of a way to bridge the gap. It's my understanding that, although it's not an alcoholic beverage, you do get a...

I would like to do a series of little test-batches... Looking for ideas for containers that would work well as small fermenters. No more than a gallon capacity each, preferably half that size. The idea is to get a first-hand impression of the characteristics of different hops, malts, etc...

What does this achieve?

I've heard from various sources that splashing your wort in the brewpot while it's hot is a sure-fire way of oxidizing it. Is this true? If so, could somebody explain the chemistry behind it? Why is it all right to splash when it's cool but not when it's hot?

Hey, I was looking for a thread that dealt with general pronunciation problems, and was unable to find one, so I thought I'd start one up. If I'm undermining the integrity of an already-thriving "pronunciation thread" that I missed, forgive me. So go ahead and put down any words the...

I've brewed 8 batches to date, and 7 of them have adopted a hint of a banana aroma. Assuming it was just the esters from the yeast, I've made it a point to use different yeast strains to see if I could avoid the banana, but to no avail. I thought it might be a result of fermenting at too high...

I'm not sure when I'm justified worrying about oxidation and when I should just relax. From what I understand, you're only in danger of oxidizing your brew if you splash hot wort, or if you splash after fermentation has begun. And yet, I find myself timidly "rocking the baby" after I've...