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Ok so basically the main difference is that I gain control of the total percentage of what is steeped in all grain and in partial mash I only have a small percentage of control because of the dme or lme right?

I am a beginner homebrewer and have brewed a couple of beers. My latest was my first partial mash beer, it was a kolsch. I was wondering if I should keep brewing partial mash beers for a while or maybe go all grain? And what exactly is the difference ? Thanks!

Thanks guys

Can a stone growler bottle (2L) be used to bottle condition? By looking at the photo on the website it looks like a perfect swing top bottle. I am a huge fan of stone and if possible I would definitely like to do it.

Wow thanks guys I appreciate all the advice. Their truly isn't a "stupid question" on homebrew talk. Thanks for all the support!

It's a kolsch from brewers best and I got the jug from my lhbs so it should work right? I don't wanna use a 2 liter because I don't know If I can trust the green tint to not damage the brew right?

Have a half gallon bottle but it is a screw top that goes on very firmly. Can I bottle condition in it?

I am brewing a Brewers Best kolsch. I was told to put the wort into a carboy and after 7 days transfer it into a secondary carboy. Are their Any cons to moving a kolsch into a secondary fermenter? I plan to siphon straight from the secondary into the bottles on bottling day as well

Ok I'll follow the link provided and thanks again for your guys input

Or a hefeweizen/witbier

definitely a cream ale. I'd like to get the full experience (dry hopping maybe even malting my own grains?)

I have recently brewed my first batch, coopers English bitter kit. It came out perfect and their were no problems but now I feel like I should try to make a batch not using a kit. Do yall have any suggestions as to what beer would be the fairly simplest to do by scratch?

That's good enough info for me thanks!

What is the difference between a kellerbier and a hefeweizen I know that the only main difference between a hefe and witbier is the land that it comes from right?

I realize I'm on the wrong forum but I was wondering if anyone can point me into the direction of whiskey making? Books to read? Sites to go to? I would really appreciate it

Thanks guys I appreciate it

Ok my English bitter has been bottled for two weeks. I tried one today and it was weak in carbonation and had a slight taste of metal. The bottle i opemed also didnt have much of a yeast cake and was very clear and consistent. Should I wait longer to open some more? I know it will only get...

ok thanks

Ok it took a hydrometer reading of my English bitter and it is ready to be bottled But when I tasted it, it tasted flat and lacking a bit of flavor. After priming will a Lot of carbonation occur? or should I let it sit for a bit?

I was told to take an FG at 4 days then to bottle it? is that wrong?