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You can make a great bitter with NBs Maris otter syrup. Depending on time I will either do it all grain or go with this extract.

I take a. Title filling wand and attach it to the picnic tap. Bleed much of the presuure from the keg, then fill.

The Innkeeper from NB is great. Tasty and low alcohol. Also, get the book "brewing classic styles". It has an award winning recipe for every style category of the BJCP and each is given as extract and all-grain. I've made a few of the extract recipe's (Best biter, Dubbel) and they are great. I...

Has anyone had inaccuracies related to OG calculations? If I am formulating a new recipe, I typically put int he yeast after the grains. I have noticed on more than one occasion that when I add the yeast - the expected OG changes (drops). I don't see any errors on my part, but who knows. If I...

Looks like a good recipe. The FG of 1.015 has me a bit worried though as the style is supposed to be dry at the finish. DO you taste the resigual sugars? Thanks!

Thanks! Do you have any issues with drainage keeping up with the inflow?

I am also considering a jump to Blichmann. I currently have a keggle and brew BIAB style with a gas burner. Mash temp stability is my biggest problem - and the TOP seemed like a good fit. The Boil Coil and RIMS rocket also seem cool, but I'm not sure whether having a mixed gas/electric system...

Is your question about bringing bottled beer to high altitude, or bottling I beer at high altitude? The bottling process, with priming sugar calculations might change as with the reduced atmospheric pressure, there will be less CO2 retained in the beer at any given temperature prior to bottling...

Thanks Dr Will! Good advise

I have an ATC refractometer, but I find that at the end of the boil I get a different reading each time I use it. What I mean is that I will measure a few drops or wort - get one reading, then repeat and get an entirely different reading - often 10 gravity points off of the first. I'm not sure...

Partial mash uses a mixture of mashing a portion of the total fermentables, mixed with some extract to generate the final wort. BIAB is a completely all grain method of generating wort in which all of the grain (base plus specialty) are mashed in a bag in the boil kettle that is then removed...

What was the anticipated OG?

Regarding the dry-hop intensity people are discussing. Having never had the real beer, I'm wondering if this is an age issue. On the CYBI shows they fight a lot with the fact that their beers are very fresh (usually within 3 weeks on the show) and the commercial beers are older and often abused...

That I know, but is there harm in crushing them...more? I do BIAB - so no concern re stuck sparge. I can't see why it would be harmful.

Is doesn't really matter does it?

Thanks for the advise and encouragement. I have a feeling this will be the beginning of another tasty hobby!

http://www.northernbrewer.com/shop/review/product/list/id/2200/category/292/ I'm a homebrewer and have made my first batch of wine (WinExpert Pinot Grigio, World Vineyard) and its now time to bottle. My wife mainly drinks boxes (e.g. Bota) and we like idea of having the wine in such a...

Ideally, you want to keep it in the fermenter until its finished, as judged by stable gravities x 3, yeast dropped out, and collapsed krausen. Once that happens, add 2-3d to let the yeast "clean up". For this this beer this would almost certainly be by day 14.

I had a similar experience with NB - they are local to me (90 mins). I ordered 20 ft of siphon tubing and got 10. I emailed them, got a near immediate reply and the extra tubing shipped out that night, got it the next day. They threw in a pint glass as well. Love them and am loyal to them

Sounds good, but wouldn't the starter them be hopped? This may reduce vitality of the yeast - especially if the 6-pack was a hoppy beer.