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+1. So many of these conversations turn into criticism and competition. Chill out, this is supposed to be a fun hobby.

I did not boil the mini mash because the purpose is to get alpha- and beta- amylase enzymes into the beer to break down the other sugars so fermentation can resume. Boiling would have denatured those enzymes. The link above explains it better than I can. I was worried about a possible...

I brewed NB's Oatmeal Stout (all grain) a few weeks ago. Recipe is: 6.5 lbs Maris Otter 1.0 lbs Oats, flaked 0.5 lbs Simpsons Roasted 0.5 lbs Simpsons Chocolate 0.5 lbs Simpsons Dark 1.0 oz Glacier (@ 60 mins) Nottingham yeast NB estimates OG of 1.042, I was able to hit 1.051...

Should I wait a few more days and take another reading? Yes.

I use the HD brand. No problems here.

We went to Santa Fe Brewing Company this afternoon and had a taster sample. 10 beers, all quite good. If you are in Santa Fe and have an hour to kill, it's worth the trip.

Any input is much appreciated.

I'm bottling 5 gallons of NB's Extra Pale Ale tomorrow morning, so this evening I drew a sample for FG and tasting. It used 3 ounces of Cascade hops, two at 60 and one at 10, and has been in the primary for three weeks. The flavor of grapefruit is very pronounced in this beer. I saw online...

Northern Brewer lets you see the exact ingredients and steps for each recipe on their website, and they are the only company I have ever purchased ingredients and kits from. It's a courtesy I really appreciate because I can see how different types of beers are made and what types of grains and...

That's pretty fast. Well done!

I leave mine loose on purpose, just so no pressure builds up.

That's exactly what I have, but mine is made with cpvc and fits differently than shown in this post. Works amazingly. If anyone wants more info, I can start a new thread.

I have not, but look forward to one day making the Goat Scrotum ale. I've heard it's pretty good and the name can't be beat.

So do you use all tap water or spring water? If using spring water then chloramine should not be the source, nor should starsan. It is not chlorinated.

Opinions vary widely on this point. The most common advice probably is: 1. If you plan on a secondary of a couple weeks and have no flavor additions, then skip the secondary and just use a longer primary. One month on the yeast cake will do no harm, and many believe will result in better...

The top layer is definitely beer. The other two, can't say. The middle layer is really light colored to be yeast, and the bottom could be yeast and trub. These proportions are new to me. Usually I have about 20% beer, 70% yeast, and 10% trub at the bottom.

Your municipal supply may contain chloramine, which is a chlorine/ammonia compound. It will not boil out no matter how long you boil, and will cause a band aid flavor. Mine has it too. Your water department can tell you, or it may be mentioned online. The easiest way to deal with this is to...

Been there, dealt with that. Fill up the bottles and soak in hot OxyClean solution for a couple hours, the infection should pop loose. Pour out the solution, use a bottle washer and blow out all the mess and solution, and look through the bottle opening to the bottom of the bottle (for brown...

1. Patersbier. Excellent flavor, good for warm weather. 2. American Wheat. Pretty good, can't go wrong with wheat in summertime. 3. Extra Pale Ale. Another good pick.

I just cracked open the first bottle of the last extract beer I made before going AG: Northern Brewer's Patersbier. It's been bottled for only two weeks, so it's still a bit green, but this is hands down the best beer I have ever made. If you like Belgian beers at all, you need to try this...