Recent content by matt719

I used the same yeast in my Apfelwein too! Sorry for the English, but I'm not completely fluent in French and can't make accents anyways, so this is easier. I got the yeast at La Choppe a Barrack because it was the only champagne yeast they had. It has been fermenting since Novermber 30th; I...

I'm in Montreal if it actually matters

My friends and I are brewing our first batch... it's been about 27 hours since we sealed it up. We are making an IPA from a pre-hopped malt extract. Here's an overview of our procedure: -We cleaned everything with soap provided by our local homebrew shop, then let everything soak in plastic...

I didn't read all the posts on this thread, so I apologize if someone has already suggested this, but there are alternative ways aside from food to attract people to your brewpub. Music! My favorite brewpub is called Brutopia (in Montreal, www.brutopia.net). They have the best beer I've ever...

So I'm a complete newbie (haven't brewed before) and I'm curious what the smell is like and how strong it is? I read (specifically lagers) can have a rotten egg stench as methane is released. The reason I ask is I'm attending a Canadian university this fall and plan on brewing in my dorm room...