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All you're missing is: Ingredients A large pot to boil in (3-6 gallons +) and bottles Welcome to your newest obsession!

Yes, it can be done. But only with commercial beers that are bottle conditioned. You can usually tell this by looking for a layer of sediment in the bottom of the bottle. Here you go.

Last December, I brewed a Extract Honey Brown Ale kit from NB. For a number of personal reasons, I wasn't really able to bottle or keg it anywhere near the time it should have been. Last night, 6 months later, I finally decided to choose what I wanted to do with it, so I took a sample and...

The grain bill was as follows: 7lbs 10oz - 2 row 8oz Extra Special 2.1oz Caramel 60 2.1oz Choclate malt Now, based off of Beer Smith's calculations, I used: 13.50QT of water @ 152F for 60min and batch sparged with 2.18GAL @ 168F I'm sure using a ridiculous equipment profile messed up...

a few weeks back, I finished brewing my ginger-peach wheat which had 5lbs of peaches in the secondary. The coating that stuck to the inside of my carboy from the peaches was incredible and survived two oxyclean soaks. Scrubbing every inch of with the carboy brush is something I never want to...

Hi, I brewed a Chocolate Milk Stout (extract) kit from NB a few weeks ago. The recipe calls to rack to secondary and add cacao nibs. My questions are 1. Is there any reason I shouldn't (can't) just add the nibs into the primary after fermentation is complete? My other fermentor is...

Alright. So, after doing numerous extract batches, I made a rectangle Mash/Lauter tun with a CPVC manifold. Unfortunately, I don't have a pot with a large enough boil capacity to make a full 5gal batch, but after some reading I learned that you can do a partial boil all-grain or partial mash...

I have a dual tap kegerator with a dual regulator (3 dials) that I built maybe 2 months ago and I've already gone through 2 5lb tanks of C02. When I first got the system my beer wasn't ready so I carbonated some tap water just to see how/if it worked. Everything went well with that except...

Yeah, a thermometer for fermentation of some fashion is an almost an "absolute must" IMO. I'm not sure what the ambient temp range is like for you right now, but I've found that an old, wet t-shirt fitted over the carboy with a fan blowing on it can bring the temp range down upwards of 10...

Sounds just like the Safale US-05 I used in my Pumpkin to me.

Sept 30th is my birthday! Just sayin' :fro:

This one? You'd have a hard time fitting 2 kegs and a c02 into that fridge from the looks of it and probably even a harder time mounting a tap tower on it. For one thing, most of the mini fridges that only need slight modification, like taking off the door panel are in the 4.9cu.ft. range and...

I'm going to be brewing what I keep calling a "challenge accepted" beer. American Wheat beer with Ginger and peaches.

This is written strangely, perhaps out of order. Particularly the term "first wort hops" being second on the list is confusing to me. First wort hopping is adding hops to the water BEFORE the boil, as you're collecting your sparge runoff. So, theoretically this should be the first hop...

Did you try the cornstarch/alcohol trick? When I did my conversion on Sanyo 4910, I actually found that if I turned on the fridge for a little while, I could actually feel the heat from the line in the top of the fridge. I marked it off and drilled my hole 2-3" away from where I could feel the...

The honey malt sounds like a great idea! I'll definitely throw in 4oz of that, thanks! I also switched the hops that I had from Hersbrucker to Hallertauer and added .50oz of Cascade in the last 10mins. That brought my IBU's up to 12.2 which is about as high as I think I'm willing to go with this...

duh...forgot base malt. It was a late night :drunk: . The beersmith est OG was 1.048, but I'll be adding some pale malt, so that should go up a tiny bit (1.053). I did a bit of searching around and I found a beer that was made with 6oz of ginger and was reported to have quite a ginger...

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This is basically the first recipe that I've written up completely from scratch and it's the first partial mash recipe that I've ever done at all. Look it over, anything I've left out or should maybe do differently? My brother suggested that I try something like a Peach-ginger and I just built...

It might be a bit of a long shot, but I just saw a post on another internet resource of a guy that got 10 cornies from his local coca cola warehouse...for free. So, I'd look up a soft drink bottling plant/distributor near you and ask. Couldn't hurt! Edit: if you need pin-lock...look for Coke...