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Temp was measured with the probe taped to the outside of the brew bucket with foiled foam tape.

I have an irrational aversion to dry yeasts... but you're probably right as US-05 or similar is worth a try. Lager yeast could work as well I'm sure, but would take longer and require lower temps. I'm just perplexed how some people get great clean beer using American Ale strains. Maybe it's...

The beer was on the yeast cake for no more than a week. I've also tried gelatine fining the off-flavor batch to remove as much yeast from the beer as I can, but the flavour persists. You may be on to something with the underpitching, although I did make a good starter using healthy yeast. The...

I just recently tried my hand at pressure fermentation on a Blonde ale (at room temp and 15psi). Shortly after fermentation was done (~6 days) I tasted the sample and noticed a slight butterscotch flavor no doubt from some diacetyl, first time I've ever really noticed that flavour in years of...

I've taken all the steps. Tried all the techniques. Bought all the equipment... But I still get a slight (subtle, but noticeable), off-flavor from my yeast in pale/light beers. I've been brewing all-grain for years and have made some great beers (including some medal winners) - but the issue...

Sorry all, I went MIA for a little while there. Glad to see there has been some interest in this though. Please try to download using this link: Immersion Wort Chiller Calculator.xlsx Hope you enjoy!

This is someone else's calculator. Sorry for the delay... I'll reupload mine now.

Here's another link if you're still interested. I haven't figured out a way to make this permanently available yet. https://we.tl/pBNF8k5dRd

Are you confident that the amount of malto dextrin you added during the boil was exact? That can certainly throw the two measurements off.

Temperatures in Calgary dropped 25 degrees in 24 hours two days ago...gotta love Canada. The only silver lining of this god awful act of nature is that I could cold crash 5 carboys for free on the porch. Krausen dropped within a couple hours. Will be dry hopping tonight.

Just over 2 weeks since I pitched the yeast and the Krausen is still thick and persistent, even with periodic rocking every few days. Will take your advice and try to cold crash all 5 of these before dry hopping.

Fair enough. Do you have any experience with this yeast? I've read around the forums that persistent krausen is a common problem with this strain. Sent from my iPhone using Home Brew

For the Canadians out there, Muskoka Brewery has plastic labels that literally fall off with a rinse in hot water. Beer isn't bad either.

A couple weeks ago I brewed up an experiment to get a bit more familiar with some hop varieties. I made 5 gallons of a standard pale ale (bittered with Magnum), but then near the end of the boil split the batch into 5 one gallon batches, each with different finishing hops (cent/cascade...

I am in!

I agree with everything said here. Check out my similar thread for my process, might e more involved then what you're looking for but might give some ideas: https://www.homebrewtalk.com/showthread.php?t=478315 Cheapest and most effective improvements in my opinion (not in any order really...

In my opinion, this porter isn't all that chewy, atleast my batch wasn't. It's very roasty and complex, with chocolate notes, but nothing overly chocolatey. It sounds to me like your beer may be better suited to an oatmeal or milk stout for the thick and chewy mouthfeel. Not sure how the Belgian...

Kombat hit the nail on the head...Ontario has not been a craft-beer-entrepreneur friendly place due to it's tax scheme and alcohol laws. Ontario, therefore, has traditionally not churned out much innovation in my opinion. That being said, I just went to the Toronto Beer Festival a few days...

BarleyDrinkable Add me up if you like, I'm trying to drink as many Canadian brews as I can find, among others. Sent from my iPhone using Home Brew

No worries about me getting disheartened, I am thoroughly addicted by now and one failure isn't going to stop me. I just thought it'd be interesting to use a "mead yeast" and see what all the fuss is about. It's already taking a while to kick off so I'm starting to see why everyone's so...