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Happy Mothers Day to all the wonderful Mothers out there... especially those of you that brew ;) :mug::mug::mug::mug::mug::mug:

Welcome Franky and good luck with your brewing. I hope you stay to learn the craft.

Hey welcome to HBT.

Welcome to another Canadian.

Yeah, I even get it here in Nfld as of last year.

I hope it all fares well for your brew, but you might want to read this for the next time taken from BYO I do suggest using caution when using pure oxygen to oxygenate wort. The problem you face is that the solubility of oxygen in wort is much higher when pure oxygen is used instead of...

It really is good and light. Even my wife was impressed.

Yes it do actually. I used it for making pizza for many years using a cold ferment in the fridge before I went with using pizza yeast.

I sent in a Schwarzbier and a Porter.. neither placed. Congrats Osagedr on your silver and two bronze and good luck with your entry into the second round. :mug:

If you are doing extract you don't need to, but doing AG, you'll need the reactions a long boil provides. protein coagulation, boiling off volatiles etc.

I love pizza and also do mine from scratch. One I took a picture of last year. I do at least a 24 hour ferment in the fridge. And got bold this year and made white bread.

Temperature control is a prime consideration for making great consistant beer.

Heini in a can is a great lager as is my favorite PU, in a can. In a green bottle both these fine lagers taste skunky.

This is right.

Do you use yeast nutrients in your melomel ?

Welcome from the Rock.

The thin necks on your American one use beer bottles are easy to break.

Still a lot of crystal. German lagers are more malt and hops than sweet.

Yeah I already saw that one. Nice if you can afford it, but I doubt all that was included. :D