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Perfect excuse to buy a Blichman Beer Gun!!

Cheers! How is Red Bird? I was working at Tree for last summer, and got to be there for Kettle River to open, but just heard from some others about Red Bird. That's a pretty boozy little intersection there now! I need to make a pass back through Kelowna soon!

Interesting thing about Shaftbury. Tree Brewing in Kelowna actually bought the Brewhouse from Shaftbury, then a few years later bought the brand, so Shaftbury is now brewed in Kelowna by Tree, on the exact same brewhouse that it was originally brewed on!

Did you PBW and Sanitize both buckets before filling them? What is your Brew Day Cleaning Process? (Before wort goes in) If you cleaned & Sanitised the mouldy bucket properly, then my guess is that is the one that was fine after 3 days. If you did not clean properly then that could have...

Sometimes you will see Schwartz known as Black Lager as well. A Schwartz is going to take longer to ferment to a usable point than the stout. You should also consider what your getting out of the beer when cooking and if a Lager vs a Stout will give you that. A Schwartz is usually much...

Its all going to depend on the beer your making. Hop Forward Beers as a general rule should be enjoyed as soon as possible after packaging. The Hop Flavors and Aromas degrade quickly. If your processes lend themselves to O2 Pick up after fermentation starts, your beer will oxadize and stale...

Now if you want to get truly Blingy add a Perlick Style Sample valve instead of the barb and ball valve!!! https://www.gwkent.com/perlick-style-sample-valve-1-1-2in-tc.html

Oh pH Strips... great for causing stress lol. I'd suggest ditching the strips, and get a cheap pH probe off Amazon (I like Hanna probes). Much simpler to use and there is less human error in identifying colors. Did you cool the samples before testing? Temperature has big impacts on the pH of...

The thing is, Enzyme activity is a very well known process. Many actual scientists (both at big breweries, and in other fields) have done many scientific experiments, and wrote many papers and books and lectures explaining what happens to various enzymes at various temperatures. So Some...

In your case one likely suspect is a change in Grain. Its very likely that while your getting your grain at the same store, your getting malt produced across multiple batches batches. This means that each time your buy grain, its going to have different Extract Potential. If you don't know what...

How much lees were on the bottom of your primary? To me, It sounds like a bad pitch of yeast that just never got going to a critical level, but you need a microscope and stuff to dye the yeast cells to check for viability to confirm that. I'd recommend a good dose of Yeast Nutrient and a fresh...

Agree with the adding of a Sanitising step. Anything that touches your beer after the Kettle... MUST.... be sanitised before the beer goes into it. If your not sanitising it's simply a matter of time before contamination occurs. The only other change I'd make, is to do your post pour rise...

I would think about the bottle. Was it a Sealed bottle from a factory? If so, Likely it's ok. Is it a bottle from the store that was sitting open for 2 weeks before it was filled.... meh.. much less ok Is it a bottle that you bought months ago, then it sat in your basement open to...

Yeah you can blend them but it may be a royal pain. You would need to open the bottles and combine them in a bucket at the ratio you wish. Of course your going to loose carbonation during this process. You could re bottle as is, and hop you have not lost too much. or re-add some priming...

if you have a good craft brewery close to you, pop by and ask the brewer if they would sell (or give) you a small amount of their Caustic Cleaner. PBW is great... but the stuff the breweries use makes PBW look like store brand dish soap!! If your worried about whats in there, circulating hot...

I've had this issue with Wine carboys... but that was due to the significant other sampling as it aged and not a fault with the carboy.

Fill a Carboy with Wine and mix it in with the rest!

Good write up! So far my only original name has been for the last IPA that I brewed with my buddy. We started out with the Northern Brewers Kiwi IPA Recipe, but found that we could not source many of the NZ Hops in my Home town, so we improvised on almost all the ingredients! Turns out that he...

It's funny how often our obsessions come full circle!:tank:

Back in High School I went through a phase where Ancient History was all i could think about (20 odd years later not much has changed lol) Egypt being one of my Favorite topics, I spent some time browsing the Book of the Dead an saw Ra Harmakis and thought it looked pretty bad ass. Ra...