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So, for this batch I'm planning on adding that malt extract at flameout and waiting 15 minutes for pasteurization. I wonder, though, if this will result in a lack of a hot break for that extract? And how might that effect the end product?

I was listening to a Basic Brewing Radio with the guy who founded Wyeast. They were talking about adjusting temperatures during fermentation. He said for less lag time you could start at the higher end and then start dropping it. He also said for more ester production you could start on the low...

Most people on this forum seem to suggest using a starter. I plan to do this with my next batch but wonder about the risk of infection. What steps do you take for sanitization?

I wrote this simple ESB recipe as an attempt at brewing to style. It's not to compete but just to challenge and educate myself. It is only a 3.25 gallon batch as I'm trying to get higher turnover. Smaller batches allows me to afford to brew more. I'll list the ingredients and the specs and would...

Just wondering if you guys think the hop variety used for bittering is an especially important choice. I know that AA and possibly cohumulone will play a part in the bittering qualities, but other than that is there much to consider? Say I was to bulk purchase Galena hops and use those for all...

Generally speaking, if one uses a less flocculent strain of yeast, should they wait be longer before bottling? I am only using a primary and plan on waiting three weeks before bottling. Does this sound right? Also, what about moving the primary before moving it for racking to the bottling...

To put my question in it's simplest form: If I heat water to 155 degrees and remove it from the heat source, will 155 be the maximum temperature? I tried to do this while steeping and it seemed to climb for awhile before evening out and then falling. Any answers from general experience or...