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seen Apr 28 at 21:32

Nov
11
answered How can I maximize dry hops aroma?
Nov
11
answered Does bottle color matter for a given beer style?
Nov
11
answered Which commercial bottles are good for repurposing?
Nov
11
asked How can I maximize dry hops aroma?
Nov
11
awarded  Student
Nov
11
asked How can you use an oaken barrel for secondary fermentation?
Nov
11
comment How do I convert between all-grain and extract recipes?
Keep in mind that certain specialty malts (e.g. Cara-Pils) need to be mashed, and can't be steeped for an extract brew the way crystal, chocolate, etc. malts can.
Nov
9
awarded  Supporter
Nov
9
awarded  Teacher
Nov
9
comment Are some types of beers easier to brew than others?
Especially the last point; the roasted flavour of chocolate malt and black patent malt is strong enough that it'll cover up mistakes and immaturity. Of paramount importance is using good yeast; if you find your beers all taste the same and sub-par, use a better yeast!
Nov
9
answered Should you rehydrate dry yeast?
Nov
9
answered Book for beginners