Originally Posted by al83mc
When you refer to extract are you talking about the liquid/dry malt extract that I will be using as the fermentable sugar? Or are you talking about the kit/can of beer? Or both?
Do I boil EVERYTHING that's going to be in my final product (excluding of course the yeast or anything that may be added in secondary)?
Extract can be canned (liquid) or dry. But extract can often be added at the end of the boil, just to pasteurize it, so you might want to post a recipe if you want specific ingredients.