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This was supposed to be a bourbon barrel porter (NB 2 gallon recipe). I didn't have their brew demon fermentor (which to me in some way seems to be related to this recipe, using this particular fermentor), but I didn't have that, so I used two two-gallon buckets with lid and airlock. I did see...

Thank you. This beer is quite flat. Those fizz drops didn't do anything. Outside of something else having gone wrong (quite possible), I might take some of the bottles and try re-carbonation with priming sugar solution. I may keep some still in the bottle longer and see if anything happens (it...

So here is a question: I was thinking of re-carbonating. Take the beer out of the bottles, make a priming sugar solution and start over. Since no carbonation occurred using those fizz drops. Is that a waste of time? or is it possible?

Thank you. I need help there.

Thank you AZbeer; seems to be the case for me and those fizz drops. I felt as though I was careful enough in the brewing directions. Oh well, we have all had bad batches. Regarding the priming sugar, it does seem cubes are more convenient. I was thinking that the reason they ask you to boil...

That's interesting, using Domino sugar cubes. I used those fizz drops on one recipe from NB and those did not seem to work for me. Flat beer.

I tried this recipe (2 gallon). I might have rushed it. But I followed the directions being a novice. Didn't take a hydrometer reading. When I checked a bottle after two weeks it was flat (no carbonation). Likely my mistake somewhere, but I wondered of those fizz drops were just not effective...

What I ended up doing was a 20 minute steep, then a total 45 minute boil. I added the unhopped extract after the steep, got to the boil, added one-half of the hops at the beginning of the boil, boiled 40 minutes, added the rest of the hops for the last 5 minutes. Removed from boil, added the...

I had a question about yeast starter. I saw something on Northern Brewer that uses dry yeast and DME. Is this the best way to prepare a yeast starter? Or can you just hydrate it with water?

Thank you. I use a Megapot 10 gallon kettle with built in thermometer and also double check that with a second thermometer mounted on the kettle lip. I just bought a turkey-fryer type burner (Bayou Classic) and need to dry run that for assessing temperature control. I have been using my gas...

Extremely helpful, thank you! I do have a few clarifying questions: I can start with the cold water ( I will use 2.5 gallons), add the grains, and heat it to 170 degrees; by then the steep time will be done (20-30 min). I should not exceed that temperature. Remove grains, bring to boil, add...

So this thread is old, but I recently purchased the True Brew Red ale kit for the 5 gallon batch. The instructions are a little vague. Steep grains for 15 minutes (this sounds a little short) at 155 F. There is no particular schedule for adding the malt extract (I suppose stir it all in at the...

I moved up to 5 gallon batches. I used a NB Chinook IPA kit. Fermentation in the primary has slowed as expected after 8 days. Should I wait longer to move to the secondary or does it matter? I've read that leaving it on the yeast does no harm, that is, there can be variability in when it is...

Can someone explain the efficiency term? Yes I am new to brewing. You can tell.

Right about the 1,2, and 3 you listed. I was not being very clear but that is what I was thinking. Thank you.

Thank you. The method of BIAB is a partial mash method then, where some of the fermentable sugars come from the malt extract (dried or liquid). I was reading about base malts and specialty malts. I got the impression that some of the recipe kits use malt extract for deriving most of the...

No, I haven't seen those. Thank you for the link. I did go back and read some of John Palmer's book regarding grains and realized (duh) that the BIAB is basically the extract brewing method. I did not realize that the specialty grains used in those recipes are primarily for flavoring and not to...

Again thanks for the information and the picture, that helps. Just so I understand, a bag can be used that is large enough to line the bottom of the mash tun? It certainly sounds like a good idea for keeping grains out. I will have to read up on sparging to understand that part better. Thank you...

Are there partial mash recipe kits? If I am correct in my interpretation, one difference with partial mash is not using a bag of grains, but rather, being able to customize the grain bill during mashing. That is, steeping grains like tea in a bag vs just mixing them in the strike water. Also, as...

Thank you for the information!