Search results

How did this work out? I was thinking of building myself a couple of self-watering containers myself this week to do the same thing.

I have the same question as the last poster. I've read that it's better to wash yeast from the secondary, but I'm wondering if the same holds true when you leave the secondary to lager for a month or so. Thanks.

Sorry I missed your post, but I did end up making one and it was AWESOME. I over-did the fresh ginger by a bit, and I could have used more rosemary but overall it was an amazing beer. I want to brew it again, but I think I've lost the recipe that I made up for it. It was just a simple mildly...

If you're ever around southern ontario again, Black Creek Pioneer Village in Toronto has just opened up a working brewery that uses methods and technology from the 1860s. I haven't tried the beer yet, but their methods are pretty neat. Watch here:

just wondering to the OP, if you did this, how did it turn out? I just got a kegging set up in the last few days and i'm looking at a couple weeks wait before any new batches are ready to be kegged. However, I have half a batch of chocolate stout bottled that tasty but seriously under carbd...

out of curiosity, how different is beer line from the line you use to siphon your beer the rest of the time? Could I just use stuff from the hardware store if its the right size?

I know this thread has been dead for a while, but I'm looking to buy some corny kegs and a Sankey keggerator in the next couple of days, so before I start playing with the keg I'll need to pick up some sort of conversion kit or individual regulators, etc. They have what I need at Keg...

Does anyone know if you can find Cornies at Princess Auto still, or whether the Southern Ontario Brewers are making a bulk buy any time soon?

So I'm planning on making a Scotch Ale in a little bit and the recipe calls for about 2.5 oz of peated malt. Anyways, local shop only seems to have smoked malt in right now and I was wondering if anyone knew how much I should sub. I know it will give a different taste, but I wouldn't mind making...

Oh in the Lions Winter Ale the flavour is much more pronounced, but you can still totally taste it in the ale (may depend on the temperature you're drinking it at).

I'm trying to make a beer with a similar taste to Granville Island English bay pale ale, or Bowen Island Irish Cream Ale. They both have this caramel / vanilla taste which is amazing. I have a hunch that this may come from the yeast, and I'm pretty sure they don't add vanilla or anything. Does...

I have a similar problem. I've had no problems doing ales in the winters but some I made over the summer i think weren't that great. I try to mitigate the heat by putting my carboy in a bucket full of cold water / ice. I tried this once for a lager and it was OK if i changed the ice frequently...

I've used packs like this before, but only a couple of days after it inflated. I just make sure my wort is really well oxygenated before I toss it and I expect it to take a little while to start. Also make sure you let it get to room temperature before you pitch.

Thanks. Thats a great idea. Now the next task is finding some stuff. I'm pretty sure my LHBS doesn't carry it, but maybe one of the health food stores in town will have some.

So I made a chocolate stout a couple of weeks ago. Its been in my secondary for a week now and I just tried it and found its too bitter. I used raw coco and it tastes a lot like bitter dark chocolate. This isn't terrible, but I was just hoping to make this more like a christmas chocolate /...

I'm having the same problem. I figure its the coco, although my fermenter is giving off a lot more smell than usual... I guess that means its working

Thanks for your help. Well I live in Edmonton and there is only one shop with any real grain selection... and when they're out of something it takes a few weeks to get more (unless I mail order, which has its own problems). I got a kilo of their chocolate rye. I think I'll try and sub with...

I don't know about getting carafa. The store has black patent, but I think they might also have chocolate rye. I don't know too much about rye flavours but it might work as a sub. Does anyone have any experience with this?

I am thinking of doing up a holiday beer, something like a chocolate porter with spices, but my lhbs has no chocolate malt. I was thinking of upping my roast barley and crystal and maybe using some munich, but any suggestions would be greatly appreciated. :confused:

So a few years ago I was at a summer time festival and the local brewery, Church-Key (Cambellford, Ontario) was serving up its Rosemary Ginger Spiced Ale. It was absoloutly incredible and I remember the keg was emptied in a flash. It almost tasted minty, with the sweetness of the rosemary coming...