Recent content by sinned34

Canadian homebrewer here. I keg my beer, but since I do 40-46 liter batches and use 19-20 L corny kegs, there's always beer leftovers. Those leftovers tend to go into 650 ml "bomber" bottles. Although I have a massive collection of bottles I need to get rid of. 355 ml "stubbies", 400 ml Grolsch...

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Mrlousi7: I'm afraid there was no sugar in the beer. Just pilsner, vienna, and munich 10L malt. Porterpounder and Alane1: I used a siphon to drain from the bottom of the kettle into the first bucket which went into the freezer, then I filled the second bucket that stayed outside. I measured...

I'm wondering if temperature regulation can cause a huge amount of krausen. On this past Sunday I brewed up 46L (10 gallons) of Maibock. I split the batch in half and put each half into a 40L (10g) primary bucket. I aerated both for about five minutes each with a paint mixer and then...

Beernbourbon, It sounds like Freedom was your best friend. Don't ever be ashamed to admit you miss your best friend after they pass away. I used to hate dogs, but over the years I warmed up to the dog my wife and I got back when we first moved in together. After he died we got a black and...

Subscribed, and I'm in, please.

Welcome from a fellow Canadian on the opposite coast. I've been homebrewing for 3 years now, where I started with BrewHouse and Coopers kits, then after a year I upgraded to all-grain. My pride and joy is a little two-tap kegerator I built from a small fridge that I keep filled with beer to...

Polypheon, did you ever find your brewpot? I'm looking at the 15G Brew Rite from HopDawgs (they're an hour drive north of me), but I'm also tempted to just pick up an aluminum 60L pot from Canadian Tire and put a weldless ball valve in it.

The closest homebrew shop to me is about 40 kms north, called Hop Dawgs. I go there for all my equipment, specialty grains, and hops. Pricing is equivalent to pretty much everything I can find online, and his stock is pretty good. The only annoying thing is that the proprietor isn't there 100%...

No, I didn't change anything in my process. I think it was caused by a bad combination of a 3 year old plastic primary bucket that's starting to get pretty badly scratched up inside, a reused yeast that I was kind of careless while washing, and I also didn't give myself enough time to propagate...

I made my first Oktoberfest/Marzen. I made it twice, to be exact. Also a basic pale ale and an attempt at a Kolsch. Sadly, only my first Oktoberfest turned out (and I'm VERY pleased with it). All three of the other batches got infected. Know anybody that needs 60+L of malt vinegar? <cry>

You know what, I think you`ve hit the nail on the head here. My first failed beer, I put my grain in my mash tun first, then dumped my 170F strike water onto it. That beer didn't ferment lower than 1.022 FG. My second beer, which was successful, I put 166F water in my tun, then added the...

That's actually a good idea. I don't feel like spending six hours outside in minus five Celsius weather trying to do a mash, but a small 2 gallon batch should be quite feasible to do indoors (with the wife's permission, of course). I just have to figure out what I can use for a mash tun. I'll...

Yes, I did try pitching one of my beers that had a stalled fermentation onto a yeast cake from a successfully fermented beer. It didn't jump-start any further alcohol production. I think you're definitely right: it is a problem with getting too many unfermentable sugars. From what I...

You may be correct, but when I say it tasted like paint thinner, I mean it burned on the way down, and it burned badly. After a sip of it my throat was sore for an hour. I really, really didn't want to dump it out (until I went all grain, it was my only brewing failure), but after a month in...