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Welcome to you from the other coast.

Well welcome to yet another Canadian. You are with one of if not the most posted forum in the Americas. You'll learn a lot from the fine folks here. You might also want to look at http://www.canadianhomebrewers.com/index.php

Welcome to HBT. A great place full of interesting topics and people. You'll learn a lot here. And while you are at it, why not join us at http://www.brewnosers.org/forums/ for something more local. Cheers.

Great interview Jared. Congrats again. http://winnipegbrewbombers.ca/?p=278

Everything seems early this year. All the berries I normally pick later are already ripe. We had a very hot summer this year that we normally don't get. My hops are ready to be picked now and usually they aren't ready until late September.

Keep in mind that the weight of the cheese and the style of the press determine the actual weight needed to form a particular cheese AFAIK. I found out the hard way with my press and doing Gouda that called for a final weight of 40 pounds was for a 5 pound cheese and a larger mold than I was...

I inspect my cheese every day for mold, but so far haven't seen any. Making sure your cheese is dry and like Yooper said keeping the humidity to an accepted level extends the ageing process. I plan on trying to age my cheese a while if I can just keep from sampling it to death. That's the reason...

Hey, welcome to another Canadian. All grain brewing is great isn't it?

Oh just a cooler mash/lauter tun and a propane turkey fryer heated keggle with immersion chiller for chilling and I have refrigerated fermentation space along with lagering capabilities. All in all not too bad IMO. Others have a more simple approach and others have a more expensive system. We...

I'm harvesting mine next weekend.

2 full batches of Miller Lite......:D

Welcome to you. You must be in bliss now with the new harvest starting. Man I would love to be there right now.

So, Jared, when are you turning pro, if you already haven't :mug::mug: And congrats to your win this year of Canadian Home Brewer of the Year. http://www.canadianbreweroftheyear.com/winners.htm

I used my offset to smoke them and I also did another cheese or two yesterday that I'm getting ready to wax for aging. I couldn't wait for one to age at all, and had to start eating it. Now it will be hard to keep my hands off the others and let them age a while.

Yeah, I love mine too. So accurate and fast it puts all others to shame.

RIP, man. You were a legend in your own time.

Anyone travelling to Ottawa, Ontario region of Canada, should check out the beers offered by this new brewery http://www.casselbrewery.ca/en/index.asp . I have had the Honey Ale before he went pro and can tell you it is a great brew. Also had one of his Rye ales.. also good. Although the...

If you are sure you aren't leaking CO2 out of your kegs or connections, then it is best to keep the CO2 on all the time IMO. If you are leaking CO2, find and correct the leak. CO2 isn't cheap.

Yup, steaming them is the way to go. I got 4 lobsters yesterday when they went on sale for $5 a pound. I actually also got 10 pounds of locally cultured mussels for .99 a pound and steamed those too. Good feed for sure.

welcome Oli.