Recent content by shaundesjardins

Do you keep the zest in the primary or discard them after the boil?

I'm not sure yet. My only exprience with using oranges is when I used dried orange peel in a hybrid hefeweizen/witbier I made last summer and it turned out great. This time I'm looking for more of a sweet orange flavour as opposed to a citrus/sour flavour.

I have an idea to make a chocolate orange porter/stout. I was thinking of starting with a good solid chocolate porter recipe and infusing some orange flavour in there. Any ideas on this? Anybody brew a chocolate orange beer yet?

I can't help you with the recipe but I did have some Piton beerwhile in StLucia this past December and it was a great beer. Nothing real special about it but it was a great warm weather lager for sure. Good luck with recipe quest.

More macro brewery BS.

I'm guessing the Crystal in that recipe is to be steeped for the whole boil? Do I need to have the grains crushed or simply steep them whole? (I've never brewed an extract+grain recipe before)

All of this is so very true. Don't trust your airlocks guys. They're .50 cent Chinese pieces of plastic designed to keep air out of your carboys and let the gas out. They are not designed to indicate whether or not there's any fermentation going on. As previously mentioned, USE YOUR HYDROMETER...

Salut Marc! Ottawa brewer here. I'm trying to organize an Ottawa brewer's forum and organize some meetups later this year. Let me know if that would interest you.

Ok can we go back to my original topic or do I have to create another post to get some help with my original question?

Hi everyone. I'm looking for a pretty straight forward amber ale recipe kinda like Rogues American amber. Any ideas? Thanks!

Believe it or not I really like it for hefeweizens. It kinda give it a subtle complexity of spicy/peppery notes that I like. I'm using it for a Wit on Sunday and I'll post my results in a month or so when I get to taste the final product.

Yeah it seems like Defalco's is the best we have. I usually go to the Orleans location since I live in Orleans. They keep the dry yeast in their hops/LME fridge there which is good. Their selection is ok at best unfortunately. I only have 3 batches under my belt. My latest brew was my own...

It actually looks pretty similar in colour to Beerrific's Kolsch pic so I'm not so worried anymore. Thanks for the input guys. The only other batches under my belt are a dark ale (wasn't worried that is was dark) and a hefeweizen. (came out a beautiful and cloudy light gold/amber)

I just racked my pilsner to a secondary last night and it just seems a little darker than what I was thinking it would look like. (almost a light amber colour) I'm curious to see if you guys have made pilsners that look as dark as mine while in a carboy. So....let's see 'em!

In french (maybe english too?) the double dots over the E are called "TRÉMA" like in noël.