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Making an All Grain BIAB w/batch sparge chocolate stout. Loosely based on Southern tier's Chokolate but not an imperial. I am putting unsweetened cocoa in the last 2minutes of boil, racking on to cacao nibs in secondary and adding chocolate extract at botting. Not doing imperial because i am...

I made an imperial wheat with OG of 1.124, made 2L starter of white labs english ale. Had a extreme ferementation and lost about a gallon in the blow off. So with trub loss and blow off My original 5.5 gallon will be down to 4 gallons. After Primary is over can I top off with a gallon of water...

Making my first step in step up starter. Making one liter 1st step using wlp300 and muntons plain light for the wort. I usually use extra light and the wort was noticeably darker. will this affect the starter in any way. I have it on the strir plate for the next 36 hours then letting settle and...

Using wyeast 3724 to brew a Dupont style saison as this was the recommended yeast. It has all the problem characteristics. Made 2liter starter that i had on stir plate for 36 hours. Pitched at 68' and slow brought up to 95 as directed by posts here and at wyeast. Full blow off at 8 hours and...

Making a gumball head clone and it calls for amarillo hops. They are hard to get in pellet form right now so I bought whole leaf hops. Is the equivalent the same if the recipe calls for 1oz of hops can I use WL same size as pellet. or do I have to adjust as the pellets are concentrated.

I am starting my first batch of lager this weekend after the purchase of chest freezer/ external temp control . The recipe for NB WW lager says to bring the temp of wort to 56 degrees before adding yeast. The lowest I have been able to get my ales with Ice bath is around 60. Should I bring to 60...

Looking for tips on adding yeast at bottling. I am bottling three high OG beers for Christmas over the next several weeks. They have been in secondary for four months. I am using wyeast activator pack of the same variety that i used during primary. Do I just smack pack and add to sanitized...

Besides cost what benifits priming sugar over Coopers Drops. Bottling High ABV beers and need to know which will give best Head retention.

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true...

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true...

This weekend extract brewing a recipe from George Hummel's new book. Christmas wassail Specialty grains: 1 lb Simpons dark crystal malt 1 lb Cara- Amber malt .5 lb of Simpsonsw chocolate malt Steeped at 150 for 30 minutes 6.6 lb Munton's Extra light 1 lb Breiss light DME 2 lbs...

I have some simpson's chocolate malt left over from another batch. Can I steep 4-6 oz of it as my specialty grain in my NB dunkelweizen extract kit to give it some darker color or will it give the beer off flavors.

First time dry hopping making NB tongue splitter. Used pelleted hops and added directly to secondary. I thought that most of hops had settled in bottom but as I look at the bootles after two weeks of conditioning in the bottle there is a lot of suspended material in the bottles and it seems to...

I just bought a kit from NB (Rasberry Wheat) which comes with a bottle of extract to add at bottling. My question is to make a leine berry weiss type clone can I add oregon puree to the secondary and then per taste on bottling add more extract to get it to where I want it.

Question on head retension on the NB HEFE, Tasted first bottle and has good carbonation with the chararistic banana smell plus tastes like a german hefe,but did not have that chararistic 2 inch head more like 1/2 inch that disipated but had good lacing as I drank it. Is there something that...

Any ideas on substituting the supplied clover honey with other kinds of local such as thistle or orange blossom. Also if I add more than the one lb what affects on final product. Can I add an adjunct like honey at different times like hops or will it just increase abv.