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Hello, I am trying to convert an all grain to extract. It calls for 6.5lb of Continental European Pils malt (2row) and 7lbs Munich Malt and 5oz 120L crystal malt. All help is greatly appreciated. Thanks! Jim

So...I have some homemade jelly, could I use when making beer? It has a delicious flavor and could be great in a wheat beer. Thoughts?

Ok..so I was brewing an extract Spiced Winter Ale and for the first time I used those smack packs from WYeast. It appeared to be fermenting fine, so today I moved it to the secondary and gave it a taste and I taste no alcohol at all. Tastes just like malt. Am I screwed here or is there a way...

1 lbs. Melanoidin Malt 7 lbs. Muntons Light LME 1 lbs. Light Brown Sugar 2 oz. Perle (Whole, 8.25 %AA) boiled 60 min. .5 oz. Sterling (Whole, 7.50 %AA) boiled 30 min. .5 oz. Sterling (Whole, 7.50 %AA) boiled 15 min. 1tsp Irish Moss 4oz Peach Extract...

Only my second batch and maybe I am reaching here but I just racked my Peach Imperial IPA into the secondary. Been in there a few days and just tasted.....tastes like a great IIPA, but no hint of peach. I added 4oz of Peach Extract.....and nothing. 1lb Melanoidin I used 7lbs of Muntons...

Hello all, I am a noob....I have tried one batch that got infected and brewing again this Sunday and want to run my process by you all and get some advice. Here is my recipe...a peach summer ale. 1 lbs. Honey Malt 6.6 lbs. Liquid Light Extract .75 lbs. Light Brown Sugar 1 oz...