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eh, I don't think I want to end up with coffee grounds in the actual beer bottles. If it was just an extract, I'd add it in at bottling.

can't help you with your question, but my stout is on the oven right now. I usually don't secondary, I just go straight from primary to bottling, but I'm thinking I might have to for this one because that's the only good time to add the coffee

Anybody know of a good one? Couldn't find one in the list in the tacked thread.

Just ordered this kit from NB... haven't brewed in a while because I've been in between cities and apartments, but I want to make something to bring home to the family for Christmas. Anyone brewed this one, and have any tips?

I'm not reading through this whole thread, but just because someone doesn't like really hoppy beer, does not mean they're a BMC beer noob... they might just not like the taste of really strongly hopped beer.

If I'm using the dishwasher to sanitize my bottles, do I need to run them through the full cycle, or is just the drying heat enough?

I do... just put the racking cane in the bottling bucket while I have the sanitizer in there and just pump it through a few times. Not too hard...

How did this end up? I'd also like to try to convert this to a partial mash...

or get some Weeping Radish beer... good stuff. Does Brewing Station make their own brews?

Where do you go on the Outer Banks? I have a place in Southern Shores... also looking for something to brew to take down there with my group over Fourth of July...

I kept the & because "Old Gold and Black" is such an iconic phrase among Wake fans... and I was kind of inspired by one of my friends blogs called the "Old Gold and Blog" But yeah, I agree, it sounds kind of awkward to say

I need to come up with a brewery name. I'm a big Wake Forest fan, so last night I came up with "Old Gold and Brewery." Thoughts?

They're a specialty grain

So wait... is the New Belgium yeast still available from Northern Brewery? I'd LOVE to brew this one...

Crystal 30L, I'm guessing

24 hours later, it's bubbling about once every few seconds. Woohoo!

This probably belongs in the beginner's forum, but since it's kind of an "equipment" question figured I'd ask this incredibly stupid question... I bought a tea kettle to use for some countertop partial mashing... when the whistle goes off, that means it's boiling right? So if I'm going for...

How much DME would I need to use if I was converting this to Partial Mash?

I made this beer yesterday! I bumped up the chocolate to three ounces, added that with the other stuff about 15 minutes before the end of the boil, and I'll add the rest of the cherry flavoring into the bottling bucket with the priming sugar.

I should be fine... my thermometer said 80, but after I pitched it in the starter, the container felt REALLY warm to the touch. I brewed yesterday afternoon, so if I don't see any bubbles by Tuesday I'll start to worry.