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My wife is pregnant so I did some research on making a NA beer. From what I can tell, and I didn't try it yet, you make and ferment a regular beer, then heat it to above the boiling point of alcohol, NOT an actual boil, as that would drive off flavor and aroma. Alcohol boils at about 173...

I was shooting a little on the light side because for some reason all my beers come out darker than expected. Even with doing late addition extracts.

Thanks for the clarification. Being new to brewing, I really didn't know which of the two it fell under. What is really the deciding factor? I guess I will call this my overly hopped APA. Kind of like the ring of that. :mug

Thanks for the input on the hops. No on the yeast starter, I didnt think it was that high of an OG to warrant it.

N the process of brewing this right now so I guess I'm pretty committed. Any thoughts? Style: American IPA Type: Extract Calories: 176 Rating: 0.0 Efficiency: 70 % IBU's: 109.05 Boil Size: 5.83 Gal Color: 4.2 SRM Batch Size: 5.00 Gal Boil Time: 60 minutes Estimated Actual Brew...

A different question.... How much weight have you gained since you started home brewing? About 8 pounds here. :)

I do the 3 piece because they are easier to clean and install blow off.... Pretty much everything already posted here. And oddly enough they are cheaper at my LHBS (northern brewer).

Usually two every other night during the week after I put my daughter to bed. Weekends... Probably about 6. Definitely increased since I started home brewing. Adding a third tapper to the keezer didn't help either. :)

I have searched the threads and web and find the starts of several threads involving using agave nectar, but there has been minimal or no follow up posts on results. Most threads turn into a discussion about meads. I am thinking of brewing with agave nectar. I personally find it has the...

How'd it turn out?

I just did a raspberry wheat (American wheat base) and added 3.75 pounds of smashed raspberries right to the primary, but waited until after primary fermentation was done (2 weeks after brew date). Berries sat for 7 days. I just kegged it last night and the berry color, flavor, and smell are...

CPORT... What king of yeast did you use?

Ok now I know I am getting hosed at my local liquor store that fills tanks. First time I took my 5 pounder in there I thought it died too early. My 10 pounder got filled at the same place and is so full that when I purged the hefe set at 25, I saw dry ice shoot thru the line. Well, I took my...

Excellent. Thank you!

That's why I figured pulling the coriander. I figured if left in it would get over powering. Same for the peel or leave that in?

I'm brewing my first Belgian wit tonight.... Question: Do I leave the coriander in all the way through fermentation, or pull it after chilling prior to pitching yeast? Same questions for the bitter orange peel?

Nano brewery friend of mine uses a pice of PVC pipe. Since it's plastic, it is easier to clean and sanitize. He just marked it with a sharpe or other permanent marker.

I'm still new to this but have a two year old who just started potty training... Plenty of dirty diapers still. I haven't had a bad batch yet. I'd look over equipment for a source such as a worn plastic fermenter that may have scratches upping the potential for infection. Then again I'm new.

I did take the reading before adding additional water. That might have been the culprit. It ended up about a gallon low due to evaporation and some trub left behind. Here is a link to the instructions which start out by listing the ingredients...

How much water should be used when steeping grains? I've seen instructions with extract kits that say to use as much as 2.5 gallons but have read that you should use less for better starch conversion. Any thoughts? I made a cream ale kit from NB brewer last night and without thinking...