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I have just recieved a free bag of Briess caramel 10L and due to being flat broke I thought I would try making my 'goto' recipe that uses 100% 2 row with 100% Caramel instead. Any thoughts?

I need a pic or a cartoon to display in a powerpoint. This pic will coincide with the topic "Home brewing beer has been around longer than recorded history" If anyone has something that will fit this topic I would appreciate recieving it from you. This request expires after 3/15/11...

I cant seem to avoid making beers that are bitter. Now I like bitter so I'm not complaining but every beer has been more bitter than expected. The last beer I brewed was an all grain honey ale. I even cut the hop bill in half and it ended up tasting like a light version of my Rye ale fully...

Is there any reason not to leave my pre-sanitized hydrometer in my fermentor (carboy)? It seams more convenient not to mention less opening therefore less contamination. Thanks for replies.

This is my first time coming up with a recipe. I admit I pulled it out of the air, but I used "beer recipator" to help with the details. It is trying to be a rye with an undertone of roast flavor. What do you think? Any comments? Too much something? not enough something? Grain 7 lb...

Before everyone cringes, I know NOW, that I should never have grains in boiling water due to the release of tannons. Before I learned that lesson, I was doing a partial mash and when the water hit boil I added my Stout extract and "tea-bag" of grains, and added my hops at 60", 30", 5". Pull...

I had brewed (2nd batch ever) American Pilsner from pre-hopped extract. It was primed with table sugar and has sat bottled for 2 weeks. The issue I am having is that, no matter how carefull I am, I get one inch (2-3 oz?) of liquid out and the rest of the pint glass is foam. Any ideas of why...