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Right, it represents about 25% of the total malt extract I'm using and the other 75% is very fresh

This may sound stupid, but I have a can of malt extract from a previous brew that I did not use. It has not been opened and just passed its expiration date. It has been well kept and untouched. Would it be ok to use?

I am still pretty new to home brewing but I have made a couple of brews and they both had an off taste to them. I took it to my home brew shop and they said it could be the water. I am using bottled drinking water now and my question is this: do I still need to add gypsum to my water to lower...

Whats the best way to cold brew it? Do I need a French press?

I am going to be brewing a coffee stout soon and I was wondering when the best time to add the coffee is. I've heard some say to add it at flame out and bottling, some say only at bottling. Is it harmful to the beer to add it at flameout?

I plan to make a coffee pecan stout in the next week or so, but I'm not sure how to go about getting the pecan flavor. I've thought about toasting the pecans myself and adding them at some point but I've also thought about using extract. If anyone has used this flavor before do you have any...

I Have a couple of beers going right now, both of which I want to add some flavor to. What are the opinions of the flavors provided by extracts like hazelnut, vanilla, coffee, or pecan vs. trying to brew or steep the flavors out with the wort or to be added after fermentation?

It's leaking around the spigot. It's small but noticeable. I've tried new fittings and tightening it but it still has a drip

I'm close to bottling my first beer but when sanitizing my bottling bucket I noticed a slow leak at the spout. Should I bottle by racking straight from the Carboy or still transfer? I'm using priming sugar so I figured using the bucket would be best so I wouldn't have to stir and mix all the...

I am fermenting my ipa right now and I plan on racking it to a second fermenter and dry hopping it there. How long should I allow for the beer to ferment in the primary ( bucket) before racking to secondary (glass carboy)?

I am a new brewer on my first ipa. I have an ipa in the primary fermenter and it will be there for 2 weeks before I move to secondary where I plan to dry hop it. What I wanted to get was some input on what hops I should use to dry hop it. What has worked best for y'all?

Am brewing a stout for my first batch. I just put it in the secondary and took a hydrometer reading. The OG was at 1.010. Is this an acceptable number? What reading should Be expected 4 days past brew day?

Thanks!

Am brewing my first batch solo. It is a stout. I just entered day 2 in the primary fermenter and the bubbling seems to have slowed a little bit. Is this normal? How much bubbling should I expect?