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Yeah the toast is odd because bourbon barrels have that real strong char but most barrels and chips are more in the wine style with a light toast. I think I read somewhere about people charging chips with a small torch and then soaking a neutral sprinting in them. I'm going to brew and big...

That's sounds cool, where did you get chips made from real bourbon barrels. I have wondered how long I'd need to soak new oak chips in bourbon to remove some of the woody flavor so that when I finally put them in secondary they don't impart too much oak, I'm looking for more vanilla etc.

Chocolate milk stout from NB. The cocoa nibs are magic. Wish I could serve it on nitro.

i just came to this thread after checking the BrewingTV site and finding that they still haven't put out another episode despite the other hosts saying that it would still be produced. I found them as i got into brewing and it was invaluable. if you're looking for a great How to Brew Video...

Not exactly sure on time. But I put a dark shirt over my better bottles and just use a rubber band to keep the up tight around the neck.

It's amazing how little info you can find on this variety. Hop union's aroma description is just : "balanced".

Bringing this back to life...How do you think glacier's would work as the dry hop for an ordinary bitter??

Piel's takes the cake. Definitely only a mid atlantic and New England kind of thing. My cousin picked me up a 6 pack for 2.29 at the grocery store and i couldn't drink it ice cold. Tried to shotgun it instead and i immediately got sick. Thad being said.... never-mind, no redeeming qualities.

I dump the pellets right in my primary (which is a bucket like you). One thing I have heard is to try and add them when fermentation is just finishing up so the yeast can scrub up any oxygen you introduce but it has to be late enough in fermentation so the co2 doesn't strip all the hop are as...

Goes into the boil. I think a late addition will work fine. I actually have NB's milk chocolate stout in secondary right now and that has a lb of lactose in it for 5 gallons. Tasting the wort before fermentation and it want crazy sweet. Really depends on why kind of roasted malts you put it up...

Ok. Only have a 5gal kettle so I'll be putting the 6lb's of grain I have just in a colander above the kettle and letting drip. I may pour spathe water over the top but I assume it probably won't rinse all the grains due to the shape of the ball of grains. My plan is 5.5lb of Marris Otter and...

Wondering what kind of efficiency I should expect if I'm partial mashing in my brew pot and just letting it drain versus pouring spathe water trough it by hand? I kind of need this info so I can formulate a first recipe an try it out.

TASTING UPDATE: Cracked the first bottle yesterday and i'm pretty happy. It cleaned up really well and is the color of a nice pale ale without too much cloudiness. Amazingly thick head that lasts and leaves some lacing. Good hop aroma without being too floral, nice spicy notes. I seem to...

Sounds odd. Have you reached out to NB for advice? Their customer support is awesome and almost all the people I'm spoken with have brewed every kit. I like to use the online chat option-great way to keep a record of what they tell you.

So if I'm putting my fermenter into a big tub with water in it and the temp in the room is 60. Will that extra water mass that isn't giving off any heat just help enough or will I need to ice the water as well? Also when people talk about temp control are you putting your temp probe from the...

thats a huge swing-didn't realize it was that much-thanks!

I made a 1500ml starter with wyeast 1272 and will be brewing a tweaked version of the session CDA described on BrewingTV Here. Anyways, the wyeast site says 1272 has no problem fermenting around 60 degrees and my friend's place has a wine room that stays (temp controlled) at 60 degrees ambient...

Did you do a full boil or partial? Most of the NB kits call for 2.5 gal of water before boil but if you're doing it with 6 gal and boiling down to 5 you would have gotten a lot more hop utilization due to larger volume and less concentrated wort.

I like midwest but i recently found out about brewmaster's warehouse and i'm super interested in the ability to save recipes and even try out other users.

Thanks. I'm i'm putting all the wort into my fermenter, should i try to use a secondary fermentation after a week to keep any off flavors from developing. Also since i'm going to dry hop i was probably going to do this anyways....