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Hey, I know where Blenheim is. I did my basic training with the reserves in Cedar Springs. :) Here are a couple HBSes from yellowpages.ca: Bohemia Brew And Wine 4606 4th Concession Road East RR 2, Harrow, ON N0R 1G0 519-738-2250 Maple City Brewing Company 444 Riverview...

Hey, that's my name, too. :tank:

Guilty. :) Hi from Canada, Claire.

I'm an army reservist. I do accounting for the messes, meaning I buy and sell a hell of a lot of beer.:cool: Canadian soldiers are hearty drinkers.

My first brew, named Stress Monkey due to my SO's brutal work schedule at the time.

A label I made for my dad's birthday beer a while back.

Hiya. I'm in the same boat. From what I understand, the main importance of the vigorous boil is to get the hop oils to dissolve. Were you trying to do a full 5 gallon boil? My electric stove will happily boil 3 gallons, but not much more. I had one batch a while back that I couldn't get to...

I don't know... but you could filter out the ice crystals and have yourself a stronger beer, like the Canadian mega-swill "Ice" beers. :drunk: I think the freezing point of reasonably-strong beer is closer to 23 F, so you probably don't have to worry about it.

Without taking hydrometer readings, you have no particular excuse to sample your beer. 'nuff said.

What brand of yeast was it? I've used Nottingham, Coopers and Munton's and they've always taken off by the time I stumble outta bed the next morning. The fact that I usually pitch at 78-80 might support David's theory.

Strange. What yeast did you use?

Thanks for the tip; I found what I was looking for! :cool: I hadn't actually looked online yet.

I'm in the Niagara area of Ontari-ari-ario. :cool:

The auto-siphon, for sure. I also wub my kitchen timer, which counts up or down; and my stick-on thermometer strip that goes all the way down to 57 F. The ones I find these days only go down to about 64. I'm keeping my eyes open for more of the longer ones. I discovered the hard way that you...

My LHBS is kind of like that, too, except it seems to be a family run thing and there's a gal who works there most days. I don't know why brewing doesn't appeal to more ladies. Five gallons ain't that heavy.

My ears are burning! I'm a SWMBO who brews. All malt will be assimilated. Resistance is futile.

Well, not usually too white around here, but winter is winter. I live in Niagara wine country. I dabbled in homebrewing many moons ago with a roomie, and dove back into the hobby two years ago. I've done a dozen or so batches since then. I stick with extract brews due to financial and...