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Hi guys, making NB Sierra Madre as I write this. Want to add half the LME at flame out but instructions say to add the 2oz of Cascade at flameout. Okay to both both things at the same time? Thank yet again...

Hi all, Yesterday my step son bought NB's Surly Bitter and smacked the pack of 1335 – only then to open the box and find it's a partial mash kit. We are unfamiliar with partial mashes, being new brewers with only extract kit experience, and didn't have the time yesterday to read how to do it...

Hi gang, I'm 6 extract kit batches in and have a Q. Regardless of yeast type I have been pitching in the low sixties and ferment in the basement at 62-67 as read on the temp strip (67 at peak) for around two weeks, slowly bring in up to around 67-68 for another week or so. Check the FG, bottle...

No questions, just a happy new brewer comment... I did the full dunk approach to sanitize my bottles with my first two batches. Then I moved to the spray bottle technique for the next two batches. And now I finally bought a vinator from NB to try on my fifth batch. Wow! Holy time-saver...

Hi guys, Will be brewing my 3rd batch this weekend: NB's Irish Stout using 1084. Wyeast's recomended temp range is 62-72, and I was planning on fermenting in my basement that has an ambient temp of 60/61 right now. Will that be too cold for this yeast? I plan to bring the carboy upstairs...

Hi guys, I'm planning on my second batch this weekend and have a few questions I was hoping you could help with. All went well with my first brew, NB CS, except I fermented in a 66-67 ambient temp closet (thanks, poor NB instructions!). Not terrible, and looks like it'll turn out good. Oh...

Hi guys. Long time lurker and finally brewed my first batch yesterday. Fermenting up a storm in the carboy and all is going well...but I noticed that the sanitised water in the first chamber (first one escaping gasses would pass through) is gone. The second chamber still has water in it and...