Search results

I hope this isn't a stupid question but.... My recipe calls for half of LME to be added at knockout. Is there an advantage to adding malt at knockout, or full boil with all the extract. I don't really understand the purpose of adding half the malt at knockout.

I suppose my question has been asked and answered, but I cannot find it, so here goes. Is there a formula to convert an all grain recipe to partial mash, or is just a guess-timate?

I am set up for only extract brewing and I would like to experiment with oatmeal stouts or adding oats to a porter but I can't decipher clearly if that is possible by steeping.

If green bottles are so deleterious to beer, why do some commercial brewies like Spaten, Grolsch, and Yeungling use them. Although I have drunk some skunky Yeungling, I have not noticed any ill effects from the imports. Should I avoid bottling in green bottles, and if not should I go to...

I have been a Mr Beer brewer and finally upgraded to a Better Bottle and 5 gallon batches, and I just finished my first 5 gal batch, it is starting fermentation in a 6 gallon Better Bottle. Everything went fine for me except I didn't realize how much I depended on the spigot on the little Mr...