Recent content by Haders

Absolutely correct. Spring runoff (we are 2 hrs N of Toronto, ave snowfall about 10') contributes a lot to the color, and during Summer the water heats up disturbing leaf and vegetable matter on the bottom. In the dead of Winter (now, -29°C this morning) there is little color and no taste.

Thanks for the feedback. Helibrewer, My current system is a coarse and fine sediment filter then UV sterilizer. Filtration is down to 5 microns. Don't want the expense and upkeep of a RO system, besides tannins tend to plug the membrane and the RO removes minerals I want to keep...

Hi, I have a question regarding tannins in brew water. To be completely clear, I am not referring to tannin extraction from sparge water that is too warm or over sparged mashes. My water is from a river and although I filter and sterilize it, it still has a slight color to it. Looks...

Many good points made. I do wash yeast and also pitch on the cake. Both work well. I'm out of the country twice a year for 2 months at a time so this breaks my brewing rhythm, so to speak! Don't like using 2 month old washed yeast although I have with no real problem. Will probably stick...

As to the attraction, I have no homebrew suppliers anywhere near where I live and having plenty of yeast on hand is always a good thing. It works out about half the cost. So, has anyone any experience of using an opened block over a period of time?

I'm interested in comments regarding the use of the 500g S05 and S04 yeast blocks by homebrewers. I was told by a supplier to stick to the 11,5g packs because once opened the large blocks are negatively affected by oxygen exposure. I keep all my dry yeast in the freezer, but of course they are...

Glad someone posted this question. I have brewed about 50 batches with perhaps 2 that were infected very early in my "career". Otherwise quite good. I decided to try Gelatin and used it the way it is suggested on this and other brewing sites. I tried it in 3 consecutive batches, but...

Good idea about putting them in the fridge as soon as they are carbonated....I don't currently do that. I can see that the yeast could munch on the aroma compounds after finishing the priming sugar. I'll let you know if that helps

I bottled, then allowed to carb for about 10 days. Aroma was great for about another 14 days, so aroma started to disappear about 24 days after bottling. I have a new batch fermenting. I'll leave a couple of bottles uncarbed as you suggest to see if they retain the aroma. I've had a very...

Primed about 3.5oz. The point is the aroma was amazing but only for about 10 days, then declined rapidly

Brewed an Amarillo IPA recently. Two week primary, two week secondary, dry hopped for last 10 days in secondary. It was a five gallon batch and I used a total of 6oz of Amarillo, 2oz each for 10 min, 1 min and dry hop, plus NB for bittering. Bottled after secondary, and tasted after 10...