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Thanks for the response, I have never done a secondary, so I may give it a go once the krausen finally drops. It is still going so I will just let it do it's thing.

Hey all, I brewer the extract with specialty grains recipe on labor day and have kept the temps on the lower end of the range for the 1007 yeast (54-68) with maybe one day that it got close to 60 as I was at school and I forgot to ask my wife to check on it. That being said, I am impressed...

Yooper, first, GO PACK. Now that that is out of the way. If you are aging in the bottle do you let it carb at room temp and then cold age, or just leave at room temp?

So I am going to bring this thread up. I am thinking of doing the NB Kolsch kit next and was wondering about the lagering part. I do not have a big enough fridge to condition in a secondary at the correct temps. Can I bottle after it is finished, let them carb for 2 weeks and then put them in...

+5 German Alt = 28,248.5

Thanks everyone, I ended up doing 3.5 gallons and after shaking the wort and top off water like crazy I ended up almost nailing the OG the kit called for 1.052 and I ended up with about 1.051. Really happy with that, the recommended temp range for the yeast I am using (Wyeast 1007) is 55-68 and...

+5 gal NB Innkeeper = 27,727

Before I finally go to bed, one question for my second batch. I know there are a lot of benefits to doing a full boil even on an extract. I cannot do a full boil, but I can do about 3.5 to 4 gallons instead of the 2.5 that the kit calls for. Would it be beneficial to do as much as possible?

Going to be brewing the NB German Alt kit tomorrow. Bottled my NB Innkeeper this last Friday as well as an experimental batch of cider for my wife which I tasted today and it is already perfectly carbed so I will be pasturizing tomorrow.

Hey thanks, and that is a lot of grain. I hope to head over to Northern on Sunday to pick up another kit to try my second batch as I just bottled the first one today as well as my first mini batch of cider for my wife. If that works out I will be doing a few gallons of that next weekend. The...

Ok, so today was bottling day, I think everything went well, just one final question before I sit back and wait. I think I left a little too much head space, about 2 inches instead of .75 which I read on Palmer's site is about right. Is this going to cause me any problems besides less beer in...

I knew it was no rinse, I just didn't know if I needed to let them dry. Thanks for the advice, I will do that with the caps tomorrow.

I will be bottling tomorrow morning, and am oven sanitizing the bottles as I didn't have the time to ask this question about the bottles. If I am using Star San, after letting it soak for 30 seconds or more, do I have to let the bottles or caps for that matter, dry entirely before filling?

Thanks Genacide. I put everything together Saturday morning and the OG was 1.061, I checked it in Monday and it was already down to 1.041. Planning on checking it tomorrow as it will likely be close to where the Mrs. will want it.

I plan on doing what you do for bottling as I have never done it before, so I figure this is the best approach.

So everything seems to be going alright, primary ferm has been done for a few days and the gravity readings are holding steady. I am likely going to bottle on Friday as I have to leave town on Saturday for a little while. I have it around 68 degrees currently in a swamp chiller and the room is...

Why would this not work with EC-1118? I know that strain is pretty fierce, but they yeast has to die at some point. Would cold crashing in the fridge, racking to a secondary and then priming and bottling before pasteurizing work??

luckily we had our block party today and one of my neighbors has a hydrometer test tube and I will be able to get a turkey baster tomorrow to do the test. Thank carburde78.

Here is an amazon link. http://www.amazon.com/dp/B0017N8W90/?tag=skimlinks_replacement-20

Definitely will check in, if I may ask, what part of Milwaukee are you in? Noob here out if Wauwatosa.