Recent content by KFBass

I know that feel. I grew up in milton. Glad to hear tho that at least one guy is homebrewing. I'm from hamilton, but drive to guelph for work every day. We have our own club down this way, with a few guys from St kitts, stoney creek, burlington etc... We're called the HOZERs. Since I'm in...

sent you a PM. hit me up!

was there a black pepper taste to it? similar to dieu du ciel's routes de epices peppercorn dopplebock? ive heard of people adding black pepper in small amount to simulate boiling in a copper kettle.

i added two drops of mint extract (the clear kind from the grocery store baking isle) to a pint of stout and am drinking it right now. The stout isnt great, but the mint is kind of nice. It's alot stronger in the aroma then the flavour. My plan is to make a chocolate stout, add cocoa nibs, and...

edit for continuity. =23007

havnt updated yet for this year. +60gal most recently rye saison, pale ale, and blonde. =22992

the alcohol will increase but were talking fractions of a percent. what did you prime with? like 130g of dextrose in 5gal? that's nothing. Dont even worry about it. if you have the exact numbers i can do a quick calc for you. Worst case scenario, you may have got your yeast active again, and it...

if you do, just pee on a rag and breathe through that! That's what the Canadians did while the french and british lines fled! I believe charlie talley was on the Brewing network as well. He discusses this yeast nutrient thing birefly.

To give some reference, 1kg = the mass of 1L of water, almsot exactly. 1gm is = to 1ml of water or 1cc of water at Standard temp and pressure. There is also the nature of mass vs weight. You will weigh more in lbs on jupiter due to the nature of gravity, though your mass in kgs will stay the...

Im at a weird cross roads in brewing calcs. I work in a brewery and we use palto, celcius, and kilo's since we're canadian. I was brought up homebrewing reading this forum and popular books so most of the time im converting to SG, F, and lbs. Tho I'm starting to understand it a bit better in...

not a problem. though i will say, Mill and put in a bucket, then add the grain to your already heated strike water. Grain added to water = good times. Water added to grain already in mashtun = doughballs, and no fun.

I had a friend who works in a brewery and is a homebrewer himself say "it taste like anything id expect from any local brewery or brewpub." regarding my pale ale. I took it as a compliment. Not world class beer, but pretty good. All it takes is a bit of reading, and alot of cleaning and...

a friend of mine makes a killer coffee porter. His technique is to cold steep 100g of ground coffee for 48hrs, then pour into french press, strain, and add at kegging/bottling time. The coffee amount is up to you, but cold steeping and straining, then adding at bottling time seems like a great...

crash cooling is fine, but if you are looking for some clarity gelatin works great as well. As far a stout goes I dont generally bother with either. It's going to be opaque as it is. I dont use a secondary often, unless I get a bit worried about the trub layer. Sometimes I Rack to secondary...

I check the PH maybe once every year on my mashes. if this is the first brew, you have other things to worry about. I commend you again for going all grain on your first brew. Lets just try to make it through fermentation and packaging before worrying about PH. Same with water adjustments. Learn...