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I'm not sure that the HFCS is the problem either. But, if you are looking to break down the more complicated sugars, then try a little Beano. It has worked for me in the past.

I love the hose to the washing machine! Green brewing! Brew a batch, then do a load of laundry!

Actually the directions on my bottle of iodaphor says 1ml per liter. That'd be about 4 ml/gallon and 5 ml is about 1 US teaspon. So multiply that by 5 and there yah go - 5 teaspoons - if you want a full soak that is. Seems like over kill. +1 on the bleach btw. I like to mix it up. Keeps the...

I have found the high pressure guage a completely reliable way of telling how much CO2 is left. With my 10lb tank, it can take a couple of weeks for it to slide from 750 or so down to 100 or so. And that's two weeks of fairly good use out of that tank yet. But I do know that the day the...

I have a 50 quart aluminum pot that I use. It looks about as wide as yours, but deeper. With the wider diameter, one thing I would say is I do loose a lot due to evaporation. During a one hour boil, I can loose up to a gallon. And that's playing games with the lid. Without the lid on at least...

This man's about to craft his kettle! :rockin:

Definitely - Nottingham is very versatile. Windsor seems to be more of a specialty yeast.

Chimera Brewing - named after the horse my wife rode as a child. We still have the wooden name plate that hung above the horse's stall. So as a tribute to fact that my wife allows me to brew in the house without complaining: Chimera Brewing.:)

I ordered from them yesterday. They're in Brampton, I'm in London. A check with Canada Post this morning showed that the 5Star 5.2 Ph Stabilizer I order and a couple of fittings are out for delivery. Next day shipping!

I just finished up a fermentation a month or so ago using Nottingham at 58F. My impressions were that it had fermented very cleanly, but there was still a subtle fruitness that I attribute to the Nottingham.

When I fermented my first lager, I had heard before hand of the sulfury smell but smelling it first hand caught me off guard! It went away after a few days. Apparently the developing CO2 drives it off. I'm now a couple of lagers later, and the sulfury smell just seems to be part of the...

Somebody has already said it: buy in bulk! I am fortunate enough to live close to Gilbertson and Page - a malt distribution company. I dropped by last week and purchased two 25kg (55#) bags of Canadian 2-Row. Each bag cost me just $30 Canadian (about $24 USD). That's 0.54 cents a pound or $1.20...

Thanks for the feedback. It`s good to have a second opinion! Just finish my fly sparge and putting on to boil. Hydro sample for 7 gallons - 1.040 at 70F. I was shooting for 1.036 and 80% efficiency. Looks like I got 5 points out of the pound of pot barley. :)

I dropped by Gilbertson and Page. My quarterly pilgrimage. $35 a bag - 25 kilos (55 pounds) each!

I am brewing a dry stout today and my LHBS store doesn't carry flaked barley. Thinking that it's okay to use minute rice in the occasional light recipe, here's what I did. I bought a pound of pot barley from the grocery store for 79 cents. I then cooked it up on the stove. A pound of barley...

I've always used hot water. It just saves time mashing and sparging. I had always figured on bacteria, but then knew the boil would take care of that. But the increased hardness of the water, now that I never thought about. I've got a ph meter at home, and first things first, I'm going to test...

When I electrified my brew kettle, I used a 3000w heating element. I only had two choice - it was either 3000w or 4500w (pictures are in my gallery). I just felt that the 4500w element was over kill (though I did worry that the 3000w won't be enough. Pol, I do 5 gallon batches. I collect...

I love it when it's this clean. This is a sample from the kettle before the boil. Sample is at about 60C - and reading at 042.

New sparge arm - efficiency went up 8% easy over the earlier one I was using (shaped more like a T).

Running clear into the Kettle. Aerating with shaking as it goes.