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Thanks guys, you have given me alot to think about. I think I will definitely do the oven trick, but seeing as I already bought tye cooler and the copper, I will at least sparge through that contraption. I am having a bit of trouble bending the copper though, I tried rolling it around...

Oh, and a preheated oven? Genius! I am definitely going to give that a try. I was also wondering how most people go about transferring from their kettle to the mash tun. I have a stoneware brew kettle and can't put a valve into the bottom, would a copper transfer cane work? And while im at it...

Wow, thanks for the quick response guys. 10 gallons may have been excessive, I didnt even think about the grain bed. I am pretty excited that I dont need to go get a whole bunch of new equipment. Thanks again.

I tried searching through the back posts, but I didnt make it that far.... I have my first partial mash kit on its way from northern brewer (a rye Pa), and after doing some reading im worried I dont have the right equipment. I have a 5 gallon brewpot, a few different strainers, a 5 gallon...

Maybe get some small sea shells and throw them in the bottles...

I used orange juice in a cider. I DO NOT recommended it in any way shape or form, it detracts from all the goodness in your booze. I also used normal oranges, they worked out great in my Hefe.

I know this is old, but beanilla.com usually has some pretty decent deals on vanilla beans. I got 10 quality beans for around $10. if my wife didnt despise egg not I would brew this.

IMHO fresh fruit is the way to go. I have heard you can get an "artificial" flavor with extracts if you too much, and I lack the patience to let a case sit in the closet for a few months. But if you want to use syrup or extract (I would tend toward the syrup, not sure why, but it sounds more...

Brewed. Sitting in my carboy, in a box, next to one of my radiators.

70* in upstate NY isn't going to be easy. But I think I can make it happen.

I plan on a HUGE starter. And I am bottling.

One of my freinds asked me to brew her an Irish red, the catch is she wants it done by St. Patty's day. While not impossible, I am not sure on the best way to make this happen. I plan on getting a kit from my LHBS tomorrow, and other than that I plan on over pitching some Yeasties. Advice? Thanks

Brewed this today. O.G. 1.062 @ 70*... I will definitely look for those cocoa nibs on line, if I can't figure it out I will settle for a raspberry wheat. Either way I am anticipating deliciousness.

I like where your head is at. Unfortunately I have no idea where to get the nibs,or how to use them, and I just used the last or my vanilla beans to make vanilla extract. I suppose I could use extract, but I hear that is a dangerous game. Too much and your beer tastes like a vanilla bean... What...

No ideas? Drats. Tonight is brew night (assuming I get my programming homework done), so I have a while before I need to decide need what to put into the secondary. I was thinking raspberries or blueberries might be awesome. I guess we shall see.

I bought a kit from my LHBS for a "German Dark" beer along with 2 extra pounds of wheat. The kit has: 3.3 # amber extract 3# DME .75# Carmel-40 .25#Choc Malt .25# Black Patent and Hollertau Hops (3 oz) All that business plus my 2 extra pounds of wheat should do the trick, but I want...

The second batch was way better than the first. In other news, the first batch has been aging for a while, and I try a bottle every now and again. The flavor is actually calming down a bit. Not that I would give this stuff away, but it is tasting better. So maybe a few more decades and it...

It shouldn't he a problem. I know there are people who make bread out of their spent grains, so I say go for it. There are flour tortillas as well as corn, so you should be fine. You might get some odd flavors depending on the grain you use, but at the very least it will be edible. If this...

I just made a similar (and by that I mean orange wheat) beer, and I just threw the orange jest in the primary, and then carried it over to the secondary. It has a subtle orange flavor to it. I guess what im trying to say is, why not throw the orange and coriander into the bucket and let the...

I soaked them in bourbon, but I guess that might not have been necessary. The booze content in the beer should kill any microbes on the bean, but if you wanted to add a bit more alcohol content soak the beans and then add that whole mess to the secondary. I think the bourbon lent a little more...