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I was wondering if anybody knew of a good book for a guy interested in all-grain brewing. I've been brewing extract batches for the last year and want to learn more about this method. Thanks.

I thought I would try and push the alcohol limit in a couple of my last batches, but after tasting them, I realized I had something more comparable to malt liquor. I know it's beer and all that, but they are not such pleasant beers to drink at 12% and poorly balanced. The question to you all...

Will adding more yeast and perhaps more sugar (suggestions on what to add, anyone?) after the primary fermentation increase alcohol content or just ruin my beer? I would like to hear other stories if anyone has tried this and what the results were. Thanks.

Curious to see what others do to maintain a lower temperature during fermentation... My basement is usually around 68-70...any suggestions on how to create an environment (cost effective) for a 60 degree ferment??

I am thinking about my next batch, and want to try to build my own 'kit' - as opposed to buyinh a pre-packed recipe. Is anyone familiar with the Rogue Ale and what goes into it?? I want to try my own recipe but also don't want to brew a low quality batch. Any suggestions would be very much...