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I have had my kegorator for about a month now two beers down and a whiskey barrel aged chocolate stout going on in a few days. Lost a tank of co2 to some beginner leaks but learned quick how to avoid that now I'm to the part where I'd like to clarify my beers betther. Help with this would be great

So here is my idea. I want to brew a whiskey stout which isnt hard. My idea is saute\flambada wood chips in whiskey. I know from being a cook for a few years that the alcohol will cook off and I know from having a few brews under my belt that this will also sanitize my chips but what I dont...

I am getting a five gallon bucket of raw maple sap and wanted to use this for a beer idea. I think I would like to boil the sap down to 2.5 gallons and add my malt extract and continue the process through for my wort then hop and ferment... will this work and what problems if any will I have...

This is my first cider and maybe I pushed to hard to fast but here it is... I started with 5 gallons of juice I used a gallon of water and disolved, on the stove, 3lbs of dme and 5lbs of table sugar. This put my OG at a 1.096 I pithed a wine/cider yeast from the lhbs. It has been fermenting...

So I am three batches in ( two with my own starter equipment). First off homebrewers are the best group of people to be involved with... second I have boiled over both times I have brewed by myself (walked away both times for less than a minute) but neither time have been more than a half a cup...

So im just finishing a scotch ale recipe and I want to start a cider right after that... can I use the yeast from this batch of beer to ferment my cider and if it is possible what affects will it have on my cider

I understand that a stout can be a tough first beer, but I still dont want to be dissapointed. One of my favorites is the Bourbon County Stout from Goose Island. I'm pretty sure I can't do that on a first brew but I do want a thick and still high alcohol stout... Sooo... My question is how do I...