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I am doing a strawberry ale within the next couple of days and I am using a extract. Just curious if anyone has recommendations of when to add the extract. Thanks.

I am doing my first secondary fermentation. Should I keep my glass carboy in a dark as place as possible? Will light affect the beer?

I am about to start cooking a brown ale and I was curious about one part of the recipe. It says that it should be primed with 1/2 cup of dried malt extract. I have plain light malt extract and an amber extract. Which one would be better suited for a brown ale?

Does this result from simply not adding enough priming sugar or are there other factors that can lead to low carbination?

I just opened a stout that has been in the bottle for about a month and it has a slight fruity, citrus hint to it. I know I have read somewhere that there is a reason for this but I can't remember. Can someone enlighten me?

It has been 72 hours since I have pitched my yeast and I have no fermintation taking place. This was my first time using liquid yeast and I was told that it takes longer than dry yeast for fermintation to begin . I am wondering how long do I give this batch to begin fermintation before...

Can anyone give me a simple definition or method of aerating wort. I think I understand the concept and the purpose but I can't find any specific info on it.

I have noticed that alot of beginner recipes don't include a secondary fermintation and that some of the more complex ones do. What is the benefit of secondary fermintation? Should I always consider it? Just curious as a beginning brewer.