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Any suggestions on the pepper, process, and ratio for specific levels of heat? I also would like to split the batch after the boil so prefer not to add spice until after primary. I have used Dried Amarillo Chile soaked in vodka and dumped into the secondary for a pepper pale ale that is a...

I am debating if I should willingly dilute my coffee milk stout before bottling. 2.5 Gallon Partial Boil extract recipe, which was a 1.5 gallon boil. I topped off to what I thought was 2.5 gallons, but now looking at the volume it is sitting at closer to 2 gallons. Are there negative effects to...

Excited to try out my first sour using Good Belly Mango shots to create a simple Berliner Weisse via L. Plantarum. Since I plan on a 1.5 gallon boil for a 2.5 gallon batch, how much do I need to account for the top off water impacting the soured wort? Any insight on Partial Boil Kettle...

I plan to make an American Pale Ale and recently picked up Muntons Light LME. I now realize that I should have likely went with the Briess LME since Briess is American. So is it true, even for extracts, that American LME will leave a cleaner finish, whereas British LME will have more biscuit...