Ive just started drinking my third ever batch of beers!
(3.75lbs pre hopped dark ale extract with 1.65lbs of amber malt extract unhopped and 0.65lbs brewing sugar) made a 5 gallon recipe.
and I'm still absolutely loving the learning of this new craft but whilst half me brain is learning, the other half is compounding questions and ideas!
ive bought a 1.7kg/3.75lbs 'thomas coopers selection' india pale ale' hopped extract can(with ale yeast;type unknown),
and an unhopped light malt extract. so im going to use these maybe with a bit of brewing sugar too(?) to a 5gallon recipe.
however this time im ditching my kettle, and me and the stirring spoon are trying boiling in the brewpot for the first time.
-im not going to do any hopping yet, until my next brew but have considered dry hopping for aroma during later fermentation(?)
-ive been advised its always worth boiling unhopped extracts at least and sometimes* hopped extracts, what do the experts recommend?
-i also picked up a pack of beer finings whilst i stood patiently at my local hbs sales counter... how/where/what do i do with these? theres nothing written on the packet! i feel it would be beneficial as all my beers(3!) haven't been very clear at all!
-and what about the use of my friend's bees honey for boiling into the wort or carbonation?
any suggestions/experience on offer would be most appreciated, thanks
*apparently you lose the bittering/finishing hop resins, although i've have had reasonable ales for a beginner that have lacked aroma, ive rightly or wrongly thought that if i boil both hop and unhopped extracts, ill lose some/most bittering hops but could potentially gain them back by dry hopping in the fermenter(?)