Last Activity:02-26-2015 3:52 PM
Likes Given: 4
Posted in thread: Tannins in brew water on 01-23-2013 at 04:48 PM
Absolutely correct.Spring runoff (we are 2 hrs N of Toronto, ave snowfall about 10')
contributes a lot to the color, and during Summer the water heats up disturbing leaf and
vegetable matter on the bo...
Posted in thread: Tannins in brew water on 01-22-2013 at 09:00 PM
Thanks for the feedback.Helibrewer, My current system is a coarse and fine sediment filter then
UV sterilizer. Filtration is down to 5 microns. Don't want the expense and upkeep of a RO
Posted in thread: Tannins in brew water on 01-21-2013 at 04:36 AM
Hi,I have a question regarding tannins in brew water.To be completely clear, I am not referring
to tannin extraction from sparge water that is too warm or over sparged mashes.My water is from
a river ...
Posted in thread: Using 500g yeast blocks on 10-05-2012 at 04:17 AM
Many good points made. I do wash yeast and also pitch on the cake. Both work well.I'm out of
the country twice a year for 2 months at a time so this breaks my brewing rhythm, so to
speak!Don't like us...
Posted in thread: Using 500g yeast blocks on 10-04-2012 at 10:24 PM
As to the attraction, I have no homebrew suppliers anywhere near where I liveand having plenty
of yeast on hand is always a good thing. It works out about half the cost.So, has anyone any
Posted in thread: Using 500g yeast blocks on 10-04-2012 at 04:05 PM
I'm interested in comments regarding the use of the 500g S05 and S04 yeast blocks by
homebrewers. I was told by a supplier to stick to the 11,5g packs because once opened the large
blocks are negative...
Posted in thread: Gelatin, Boiling, and Bacteria on 06-23-2011 at 03:00 PM
Glad someone posted this question. I have brewed about 50 batches with perhaps 2 that were
infected very early in my "career". Otherwise quite good.I decided to try Gelatin and used it
the way it is s...
Posted in thread: Loss of hop aroma on 12-01-2010 at 04:31 PM
Good idea about putting them in the fridge as soon as they are carbonated....I don't currently
do that. I can see that the yeast could munch on the aroma compounds after finishing the
Posted in thread: Loss of hop aroma on 12-01-2010 at 03:34 PM
I bottled, then allowed to carb for about 10 days. Aroma was great for about another 14 days,
so aroma started to disappear about 24 days after bottling.I have a new batch fermenting. I'll
leave a cou...
Posted in thread: Loss of hop aroma on 12-01-2010 at 02:12 PM
Primed about 3.5oz. The point is the aroma was amazing but only for about 10 days, then