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I just bottled a batch of partial mash Speckled Heifer from Norther Brewer. Based on the final gravity sample I tasted it promises to be a thirst-quenching, easy to drink beer. Looking forward to enjoying it after a run, yard work or lazing by the pool.

One beer split into two fermenters. I think it'll be okay, even though I know I'll have two slightly different beers, not matter how careful I am to get the wort evenly split. Just wondering if anyone had experience to the contrary.

Dis here is what I got: 10 gal beverage cooler mash tun 8 gal SS brew kettle w/ ball valve & thermometer 50' CU immersion chiller (2) 6.5 gal fermenting buckets Dis here is what I wanna do: Use the mash tun to partial mash (2) 5-gallon batches worth of beer, and use the brew kettle...

No, I found another PM adaptation buried in the thread after I'd already formulated and brewed mine. I'm on my phone now but IIRC it's 2/3-3/4 of the way through the thread so far. I bought some commercial BM last night. My home brew could use slightly less orange, slightly more coriander, a...

Update on the partial mash recipe I posted above: 16 days after bottling, I put one in the fridge and let it sit for 48 hours. First impression: very tasty and refreshing, plenty of orange flavor - two oranges would've probably been enough, but three isn't overpowering, just a little bit...

Update: 16 days after bottling, I put a bottle in the fridge and opened it 48 hours later. No off flavors. It's over-carbonated, the blackberry flavoring tastes like it came from a bottle, and it needs a little more body. But those are all ingredient problems, not technique problems. It's still...

I found my post. My question: "Is upper 70s to warm to carb beer? How much in the way of off-flavors are likely to be introduced during the carbing phase? We don't mind warm weather, so we don't keep the air blowing in our house. I've got a fermentation chamber, but not a "bottling chamber."...

I asked the carbing temp question in a sideways sort of way a few days ago, and was told "at least 70 degrees." Of course, I think you'd be pushing your luck at 90 or more, but I think you're fine on the upper 70s.

This. I've been sitting here for a few minutes trying to come up with the best "all-American, roots of the nation" comment to make. I'll just ditto shecky: it's a must.

Delivered today : a pound of warrior and a pound of galena! :)

If you're looking for a beer store, I've got to give a plug to Brawley's. Great selection in a small store with a family feel. The owner is extremely knowledgeable, and he respects the beer he sells.

The water should be hot enough to get your mash to the right temperature within a few minutes of doughing in. Use the strike temp calculator here to get you in the ball park. It's usually better to go a little high than low. If you're high, you can stir for a few minutes and the temp will drop a...

Patience, grasshopper!

"...beer Goliath’s such as Anheuser Busch..." Really?!? It's no wonder apostrophes are misused so often; even the newspapers can't get it right.

I'm in for two! I doubt I would've bought them if I knew what they were; the anticipation and surprise is half the fun. Thanks, Niko!

I second truebe's yeast recommendation (US-05 or WY1056). I'd suggest adding the coriander with 10-15 minutes left in the boil, and adding the orange zest along with the 1/2 cup of vodka that it has been soaking in overnight to the wort when you pitch the yeast.

Okay, I'll chill out. For now. Until the next batch... :o It actually tasted pretty decent before I added the extract, so I'm sure it will be decent in a few weeks. (By the way, the other batch I bottled that day is going to taste great in a few weeks. :D) That's kind of what I thought on...

Thanks for the responses so far. This is the stuff. I smelled it from the bottle, and it didn't have this smell. Whatever the aroma is, I've smelled it before, and I wish I could adequately describe it. I just found the flavor wheel on the Internet to try to help me out, and maybe "solvent-like"...

No, I'm pretty sure it's from the extract getting broken down by the high temperature... Okay! I'll admit it! I noticed the smell right after I added the extract to the hot solution, and I was too lazy to redo that process. I really didn't think it would be quite as bad as it was once I got it...

I bottled a witbier (basic traditional ingredients with the exception of US-05 yeast) this past Saturday. I added 2 oz of blackberry extract, trying for something along the lines of Sam Adams Blackberry Witbier. I added it to the priming solution, figuring I'd just add it all together. As soon...