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Yeah, this will only be my second brew and my first was an extract and I intend for my second to be an extract. However, I really don't have much experience with converting malts into what to expect from an extract. However now I got somewhere to start from with the info from above.

Still seeking some advice on this topic if anyone has some info to offer?

You could try cooking the beer down to a reduction and using said reduction as a hot wing sauce or even applying some of said reduction as an addition to some of your next boiling wort.

It is more malt focused and very light on the hops. I am not really much into being a hophead myself.

I recently had Left Hand Brewing's Black Jack Porter and really like it. I am looking to make a extract similar to their Black Jack Porter. Does anyone have an advice where to find a kit or seek out the proper ingredients for making a similar porter?

I made a Hazelnut Brown Ale and I added the about 5 ounces of the following to the primary after 3 weeks. http://www.thelowcarbgrocery.com/catalog/davinci-small-davinci-sugar-free-hazelnut-syrup-375ml-p-1903.html After that addition, it was very strong and I worried I killed the beer...

You are exactly right, when making a reduction, most water is evaporated and the remaining concentrate becomes more aggressive in flavor. In other words, an IPA would be a bad beer to try this with because the hops flavor would become even stronger in the reduction. It would be best in my...

Don't forget to take note of the temperature while taking the OG reading.

Nice idea. I am thinking maybe reducing a 6 pack, 3 bottles reduced and added to a boiled wort and 3 reduced and adding to the primary as you have mentioned. :mug:

Beer reductions are used as glazes and sauces in many different cooking dishes. That notion alone suggest to me that these reductions might be able to be used as possible additions to a wort while being boiled as an extract would. To suggest that this idea makes no sense is fine, however, I...

Thank you for taking the time to do this for each of us. ;)

I didn't say anything about it being a crummy beer. I restated I was interested in using a reduction. In my opinion, I would have to use a good beer that can caramelize easily with a low presence of hops. Take that caramelized reduction and apply it to a boiling wort as bottlebomber said, "A...

A reduction would bring the beer down to a higher concentration and make it thicker like a syrup. I think it would be a better idea then a boil off. Then add it to a boiling wort like an extract almost. A porter beer reduction extract. Anyone have experience with this?

I am not sure of the advantage flavor wise. Just was a thought. However, perhaps a reduction of a dark malty beer as a syrup type addition could be a nice idea?

Does anyone have experience in retaining some beer from a previous brew and adding it to a boiling wort of a new brew process? If so, could you share some of the process, results and flavors?

Can you find a name on the specific bottles? Or an address or something?

Was sending you a PM but, your pm folder has exceeded the max quota and it can't be sent. Here is what I did try to send to you: I am actually requesting a logo design in the following sizes: 7 1/2 inches x 5 1/8 inches for the cover of a six pack. Also 2 1/2 inches x 3 inches for bottles...

1 Glass carboy, came with the initial kit that I bought and it is duct taped to the point that it cannot shatter and cut me.

I am not gonna lie, I don't search. If I wanted to search for an answer, I'd use google and not homebrewtalk.com The name of the site suggest the true intention of the site to me. If searching was the primary concept behind a site like this, I image the site domain would be...

Anyone know of a link to instructions on making a homemade wort chiller that also can be used for home distilling moonshine or other types of liqours?