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Malt* not make

I'm trying to figure out how much make extract to purchase and realized I don't know the full effects of the extract. For example, what I'm I just bought 12 lbs and loaded it up? What would be different about that beer vs me just adding 6lbs? Thanks

From what I've heard, more flavor and less chance for infection (because there is alcohol present to fight off the meanies). Seems to me it'll be a cleaner flavor too because it's not sitting with all that sludge at the bottom.

Yea, I'm anticipating that. I won't bottle until the secondary fermentation cools off too

Awesome. Exactly what I was looking for. Thanks

Thanks for the help. I look forward to giving this a go

Should I wait until fermentation has slowed? I see a lot of recipes that says move after 3 days. Today is day 3 for me and it is in the height of its activity.

I am brewing a peach beer and need to move my beer from primary to secondary and introduce peaches. Both my carboys are that ~6 gallon ones. Am I going to have an issue using a carboy of this size in secondary? I know people say there's an added risk because of oxygen but is it significant...

Very helpful. Thank you!

I don't know what that means

I have a wheat beer that is one day into primary and I eventually want to make this a peach beer. I know contamination is always a risk but does anyone have any pointers for adding the fruit to the secondary? Thanks!