If you're ever in British Columbia, try Fat Tug IPA by Driftwood Brewing (or anything else they make, for that matter).
Sent from my iPhone using Home Brew
I'm Canadian and I'm sad to report that A) most Canadians drink awful beer, B) our craft beer "revolution" is years behind what I've seen in Washington and Oregon (I'm in BC). Things are, at least, heading in the right direction.
Sent from my iPhone using Home Brew
Many beers taste boozy at first. Bottle it up when you're sure fermentation is done and leave it for a few weeks. Then chill for at least a few days, try one to see how it's coming along, and repeat that process until you're satisfied with the flavor. Time heals many of the problems that we...
I'm 25 all-grain batches into the wonderful hobby, but I've never really gotten a great handle on the accepted way to put gravity readings into words. Take these three examples: 1.061, 1.080, 1.106.
Would you say:
a) One point zero six one / One point zero eight zero / One point one zero...
I live in BC and this is my favourite BC beer. I recently went to a craft beer festival and tried 25 different beers from around the world, and Fat Tug was still the best thing I drank all night.
The required temp of you strike water is dependent on the type of system you use. For me, 170 degree water gets me to a 150 degree mash temp pretty consistently. For others (and according to Beersmith most of the time) 163-168 seems to be more the norm.
Early indications are very promising. I checked that gravity after 5 days and had a taste: currently at 1.015 (may come down a tad, but likely not much more, kreusen is clearing), perhaps a little bit sweeter than I would hope (but it is warm and uncarbed, so might be about right), and the...