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I am drinking a Wellington Arkell best bitter at the moment in my hotel and it is great. However a 6er costing $11 is unheard of in the states, so I am glad it is soo good.

I will try and go to Guelph and hit of the Woolwich, but I will see what I can manage with work and all.

I am going to Kitchner, Stradford, Geluph, and Toronto next week for work. I would like suggestions on what to do and what beer to drink? Thanks everyone.

I have most of my notes saved on a computer which bit the dust not too long ago. I know for the belgian singles I did mash very low like 148 but this was only 1 or 2 degrees below suggested (I followed the Northern Brewer Twisted Enkle Blonde). It was hot around time of fermentation (late...

All, I understand this may not be that big of a problem, but on my last 4 beers I have had FG at 1.008 or below, these being a Bavarian Dunkelwiezen, 2 Belgian Singles, and a Smoked Marzen. I would not be concerned if it was just the ales b/c on all 3 of them I open fermented for primary...

I am in for sure. I would prefer parcel post. For arrangements please email me at [email protected]

I am for sure interested. How much would you like for the set? BTW here is a pic of the skis I would be getting just to show it is all for the sake of beer: Uploaded with ImageShack.us Uploaded with ImageShack.us

I know I am not in Texas but I am wondering if I could get a quote for the pair shipped to 53212 (Milwaukee WI). I have a friend who will give me a set of skis if I can set him up with a kegging setup, and this gets me closer to a new pair of skis.

A friend of mine is giving me a 45 gal barrel of wine from the brewery he works at. My question is now: What to fill it with? I would love to do a sour but I don't want to always make 45 gal of sour beer at a time/ruin it for other beers yet. I normally do 10 gal all grain batches, but i can...

I brewed this on 11 Sept 2010 and let it ferment using a 1L starter of German ale yeast WY1007 until the 17th then I racked 5 gal to secondary and 5 gal to a corney and let them sit like that at room temp (avg high 68*F here in WI during that time). It was a short primary but the fg had...

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I thought that it tasted quite good. It had some rummy notes and some good phenols but finished dry and crisp, which allowed for consuming a lot more in a sitting than was probably appropriate. Overall I enjoyed it and so did others. I will let you know my notes on the other half of this batch...

The OG was 1.060, I mashed at 122* for 20 min then 153* for 60 min then I mashed out @ 170* for 10 min. During fermentation the first 10 days (all 10 gal together in primary) it was peak 78* ambient in the house, then I transfered to two carboys (SG:1.011 time of transfer) and then it got up to...

I am trying to see if anyone else has been as lucky as me w/ this strain. I brewed a Dubbel in late July and it fermented through out August which was pretty hot here in MKE. It took it all the way down to FG=1.002 as you can see here: Was this common for anyone else? I would love to hear...

Sorry about being so vauge/not having a photo. I am currently in my last Finals week as an engineering student and have not been home much to grab a pic I will make a point of it to get one posted by tomorrow tho as I have no finals for 2 days after today's one also I am looking for $70/65 area...

bump 10char

It is counterflow and i am willing to consider reasonable offers just make one and email it to me [email protected] Thanks again for looking

I made a cfc out of 3/8" copper tubing and used a high temp rated hose for the outer plumbing on it. I have used it a few times and it cools batches very efficiently. I am just not brewing as much as I should and would like to lower my gear inventory. I am willing to ship and will listen to any...

I have a friend who is moving back to Malaysia and lovels apfelwine and wants to try it with stuff he has a home. He was wondering if a coconut and chile wine would work and if so does anyone know what might be a good method of making it? He was thinking of using palm sap like for palm wine then...

ok so I made this last monday and i am raking it today and have some questions. first here is the recipe that I used: 7# RAHR Plisner Malt 2.5# White Wheat Malt 1oz Perle @60 .5oz US Tet @15 .5oz US Tet @5 Pitched on a yeast cake of Wyeast 2565 from a BdG I ended up not having as rigorus of a...