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As homebrewers why do we take longer to ferment our beer than what seems like the time-line at the commercial/pro level. … We all hear about leaving the beer in primary long enough so the yeast can "clean-up" after the ferment. Any insight into these differences? …

Are there flavor differences between these two malts? How can each be described? I have used them both but often in complicated recipes, and never side by side for comparison. How is each produced?

How does one get more malt aroma out of a recipe? If I want more roasty aroma I know I can add more roasted malt. But eventually, there is appoint where I can't have too much or the recipe itself s …

What's the difference chemically and does it impact the beer? …

I think ultimately, I'll be tasting the beer prior to the lagering phase (32F) and make the call that way. But any experienced help would be appreciated to help plan. …

What is the appropriate way to ramp temper when say brewing a Belgian beer? Would I expect to have off flavors from the higher temps? What's the best range for ramping? …

What makes a good breakfast beer? Thinking of brewing something for an upcoming eggs and kegs event. Any clones of Founders Kentucky Breakfast Stout out there? …

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ca …

How best is this accomplished without kegging beer all over the place and yourself? …

This term pops up from time to time and it often cited as a reason to go to all grain. But maybe its because I don't really know what it tastes like. Do you believe in extract twang? How do you get …

The starting position for most new extract brewers is to use a partial boil set up. Defined as using a pot smaller than the intended batch size, all the ingredients are boiled in a smaller volume. T …