Recent content by coldbeerisgood

Thanks. The lag times were reasonable, maybe 16-24 hours. I do leave my kettle uncovered when I chill, but I thought that was pretty standard.

Hi, I'm about 3 years into brewing. After a solid year of knocking out good brews, I was feeling pretty good about my process. Now I've had off flavours in 3 of my last four carboys. It tastes like a wild yeast. The first was an ESB. I was planning on pitching the Whitbread strain, but...

If you don't mind a little walk, the Alibi Room, right near Hastings and Main has about 40 taps. Get the fratbat. A little further afield Powell Street is good. Storm on Hastings and Commercial is the grandfather of craft breweries in Vancouver. Also Brassneck has some good beers.

Sorry to revive an old thread, but how did the final beer turn out? I recently brewed a fresh hopped ale, and I've got some vacuum sealed fresh hops in the freezer. I'm thinking of using the frozen hops for a dry hop so I'm particularly interested in how the dry hopping worked.

Great article! I'll have to write 0.131 on my brew stand.

This thread is awesome. I used your info to build one of my own. My only personal touch was an always-on outlet for my stir plate. Thanks!.

This is my side by side keezer/fermentation chamber. The keezer side holds 4 cornies. I've rigged 2 primaries together so that I can serve at different pressures. The fermentation side fits three carboys and has one switched outlet and one always-on outlet for my stir plate. It's almost...

My first ever attempt at growing my own hops is ready to harvest. It's Fuggles, and I'd say there's about 1oz worth of hops if they were picked and dried. I want to brew a wet-hopped ale because I can, but I've only ever used Fuggles fairly early on in the schedule and it's the fresh hop...

I homebrew beer for myself and make wine for my wife. I'm getting tired of all the bottles, so I want to start kegging. Would it be possible for me to use 100% nitrogen to push the wine and sugar prime kegs of beer, and then hook them up to the nitrogen? Or, could I get a fancy regulator...

Jaybird - that's what I remembered. It was a while ago, but it seems to me that withing seconds of turning off the stirplate the wort, actually beer I suppose, would be clear. Is that your experience? There were still some little bubbles on the surface when I chilled it. I'll leave this...

That beer turned out great! It was a teeny bit too malty, and not quite as bitter as I would have liked but delicious nonetheless. Oh, and as the dry hopping wore off there was a slight alcohol note to the aroma. After reading all the comments, I was curious about how much more hop flavour...

I used wlp 002 for the first time in my last batch of beer. I made a larger starter than I needed and saved some of the yeast in a sterilized (pressure canner) jar in the fridge. I just made a starter for my next batch, and it seems cloudier than I remember. I let it ferment for 36 hours...

Thanks everyone for all the great info. I brewed today. Here's what I did. I brought the water to 57ppm calcium 6.2 magnesium 118.2 sulfate 22.7 chloride 23 bicarbonate then... 20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 79.2 % 1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 5.9 % 1...

I've decided to reduce the crystal. I don't want a hoppy amber ale, that wouldn't be crisp enough. I have to admit that I bought the honey malt by mistake. Does it really taste like honey? I've seen descriptions online of a raisin-y taste which is not appealing to me. Jwood, does the...

Thanks for taking the time to read and reply. I thought that the corn sugar would just bump up the alcohol without any residual sweetness, am I wrong about that? Also, do the higher caramel numbers finish sweeter? I thought they were just more caramel-tasting. I like your hop schedule...