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Hi All, I am moving to BC and need to sell my brewing gear. I am heavily discounting it the hopes that I can sell it all at once as I don't really have time to parse it out. If that fails I may consider selling individual items.. Everything brewing-related that you see in the pictures is...

Hello, In my professional life I work as a plant scientist, and I am interested in doing some research that requires hops seeds. Ideally I would like seeds that are either of a good variety, or that are a cross between two good varieties. Can anybody point me in the right direction for this...

Hey there, I recently brewed beer with a friend who was lacking a bit of tricep strength. Long story short, she didn't use enough muscle and ~50% of the bottles didn't carbonate due to improper sealing of the caps. How would one normally tackle this problem? I don't want to empty the beers...

Hey, I've been relatively inactive in homebrewing lately... A few years ago Southern Ontario had a forum called areyouansob.com, which is now down. I'm wondering if Ontario homebrewers have moved to a new forum of sorts? I love HBT but it's useful having something local for trading or...

Hi there, I recently made some iced cider (juiced half-thawed apples). I decided to use some of the juice for an experimental non-sulfited fermentation. I pitched a large amount of EC-1118 starter. In short, I pitched champagne yeast but wild microorganisms are surely active. I want to...

Hi, I have about 1500 lbs of apples in deep-freezers right now. I plan to thaw them and press them for cider. For this I plan to buy two 55 gallon drums (food-grade plastic, with lids) that I will outfit with air locks for primary fermentation. I have a few concerns for thawing. Firstly, I...

Hi, I brewed red rye lager/kolsch beers recently, and unfortunately my brewhouse efficiency was lower than expected on that day. I ended up with a 1.030 OG, with an estimated ABV% of 2.8%. I want to add sugar. What is the optimal type? Both fermentations have just begun today after a ~36 hour...

Hi! I'll begin with the fact that I have been struggling with a bacterial contamination. This was my fault, I neglectedsome carboys for >6 months and bad things grew. Recently I bleached all my equipment for >24 hours then triple rinsed with water. A few days ago I brewed beer, surface...

So I have some beer that I made like six months ago which was neglected and has a ****load of mould and spores on the surface of it now. Is it safe to drink, or should I chuck it? It's unbottled, in the carboy.

Hi, I have 120L of cider which I stupidly decided to ferment in a 55gallon steel drum. The inside of the drum rusted like crazy, and now my cider has a profound iron after taste. It's unpallatable as is. Is there any cheap or simple remeder to this problem, or did I just ruin this batch...

Hi, I have 10lbs of whole leaf cascade hops. They are fully processed and dried, and in great condition. 1 lbs = $15 + shipping Every additional pound will be $10 + shipping... (e.g. 3 pounds = $35) I live in Ontario, Canada. Cheers, Delaney.

Nevermind, issue resolved.

Hi there, I am curious as to whether the presence of fructose and glucose in apple cider would reduce the diffusion rate of maltose? I'm inclined to think no... If so, would this not imply that you could use apple cider as your mash and sparge water while maintaining normal maltose extraction...

Hi, I'm about to make my first cider, and I have a few questions. I bought 25 gallons of unpasteurized apple cider, so I don't want to mess it up. I would like to bottle ferment 10 gallons of the cider without the use of sulfites, simply in order to drink the cider sooner. Does this seem too...

Hey, So a few days ago I brewed up a lager. I pitched warm and cooled overnight. I made the mistake of using a blowoff tube. Because of the cooling effect, there was significant suckback. I also made the mistake of pouring a pretty large amount of diversol as well as potassium metabisulfate...

Hey! I'm planning to do a few brews shortly, and I'm thinking of using bottled beer as my inocculant. I'm just wondering how many yeast cells would be in a typical beer? I was impatient and bottled early, so there's a few mm of yeast on the bottom of the bottles I'd be using... I'll make a...

All hops were whole leaf. 90 minute mash. Recipe: 130708 Canadian IPeh 2 (SMath) Brewer: Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 10.00 gal Post Boil Volume: 8.58 gal Batch Size (fermenter): 10.00 gal...

Gold Malt is 2-row roasted @ 350F for 25 minutes. All hops are whole leaf. Recipe: 130707 Canadian IPeh Brewer: Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 10.00 gal Post Boil Volume: 8.58 gal Batch Size...

Hey, I'm just curious as to how SRM is calculated for grains, with respect to my home-roasted specialty grain. I work in a laboratory and have access to spectrophotometers with 1cm wells. I know that the asborbance is measured at 430nm, but what is the calculation to convert that absorbance to...

Hey, I just went overboard and bought >150lbs of 2-row from a local brewery. I was interested in home roasting my own malts but found a very serious lack of info in my searches...Does anybody have some good, free literature on home roasting grains? I just made some Gold Malt following...