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I'm creating a recipe for an APA and have read in several places now that an addition of flaked barley or wheat extract will help with head creation and retention. Anyone have any experience or thoughts on this. Which one, how much or don't bother? I'm leaning towards a pound of flaked...

I know everyone has there own ways of doing things when it comes to brewing. Over the years my process has changed as I've learned and with experience. Even though I enjoy my process and the product, it's never a bad idea to get some feedback from others, right? I brew 5 gal batches with a 4...

I'm looking for some feedback on this. Something I'm building for myself, but interested in if there is a market for it. Not a very polished presentation. http://allalaskans.com/homebrewbeerbottlebox/

Son is flying back to college. What's the best way for him to take a few bottles with him? Carry on or baggage?

I made a batch of hard cider, it was a three gallon recipe that I made 5 gals of without adjusting ingredients. I bottled without adding sugar for carbonation. The result was a flat, thin, slightly fruity, alcohol drink. I'm making a fruit beer for Christmas. I'm thinking of using the hard...

First time for a Lager. Also first time using Wyeast smack pack. It's strain 2206 and temp on glass carboy fermenter is 56f. This is a 5 gal extract batch.

It's been frozen for 24 hours. I was going to make a starter for tomorrow's brewing and discovered the yeast got put in freezer instead of refrigerator. My HBS is closed today. Should I go ahead and try to warm it and make a starter or just toss it and get more tomorrow?

Will using brewers yeast when bottling give any off flavors? Anyone tried it to get better carbonation?

Going through some old recipes I came across one we really liked and want to brew again. In the notes I wrote that I siphoned off 2 quarts of wort before I pitched the yeast. I put this wort in a growler in the refrigerator until it was time to bottle. I took the growler out of the refrigerator...

I've been creating my own recipes and have always just defaulted to 1 hr steeping and 1 hour boil. I've seen others recipes which have shorter or longer times. What effects on the outcome of the beer does changing either or both times? If it makes any difference I steep @160f in 3gals, rinse...

My daughter/brewing partner and I have started brewing some of our own concoctions. We haven't come up with a name for our "brewery" yet as I think it's rather silly when we're brewing with extracts and some steeping of grains and adjuncts. Since beers are like pets they have to have names...

...but still plenty of krausen. I generally take a "no touch" approach and wait until it's clear visibly that fermentation is complete before I start measuring for TG. I'm sitting on two 5 gallon batches that are giving me these mixed signals. The first is a blonde ale that was in the primary...

I forget, do I bring my tea to a boil before adding extract?