What would the result be of a brew done with say, brewing sugar (or equivalent), used as the only fermentable? Quite an ambiguous question I know - obviously flavour is dependant on many factors, but ...
In a lot of recipes I have read, there is an emphasis on the freshness of the malt and hops. If I am buying online or in my homebrew store, how do I determine the freshness of what I am buying? Are ...
Possible Duplicate: What's the difference between 2-row and 6-row malt? And why should I care?
For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by ...