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As this guy said, yeah, you should definitely get a reading and check the final gravity to be sure that the beer is done fermenting. Especially since you are making a double IPA. That said, I don't think I've ever had a brew take longer than 5 days to ferment.

If your yeast is good, the beer should reach its FG after a few days. Maybe 3- 6 Days. If you are brewing a typical ale and it takes a couple of weeks to reach FG your yeast isn't very powerful or your temperature is wrong or you are doing something else wrong. after many years of brewing, I've...

I do 6+ gallon boils on my stove all the time with minimal problems. I use 2 large stainless steel crock pots. The only drawback I find is that it takes me about 30 minutes to get to a boil from cold tap water. Also, after I've mashed and the wort is warm, it takes maybe 15 minutes to get to a...

If it's any help, I brew in my kitchen on my stove. My stove is electric but pretty decent and I have two big crock pots that allow my to do 23 liter (about 6 gallon) batches. While it takes a while for the boil to get going, I haven't really ever had any major problems. I'm getting pretty good...

I usually rack my beer from my primary fermenter (a plastic bucket with a lid) to my secondary (glass carboy with airlock) for the reasons suggested in the above comments. I get a clearer beer when I do this. It also frees up my primary so that I can brew another beer. As others have said, my...

Where do you guys get your Citra hops from? I can't seem to find any where I'm from in Western Canada but I was hoping to find a decent company in the US that I could mail order from.

You don't really ever need to make a starter if: You're OG is around 1.060 or lower (but check the yeast type, etc). You're batch size is in the neighbourhood of 5 gallons. I make 6 gallon batches and I use slap packs unless I'm making a higher gravity beer. I've never had any problems.

The Alibi Room is pretty good. Good food too. I don't think they brew their own beer there but they have a wide selection of other craft brews and beer from the Pacific Northwest. I haven't been to the Railway club in a very long time but, back in the day, it was a reasonable place to go for a...

I'd move it to the secondary. It's probably ready, but if you move it to the secondary, you can rack it away from any trub and let it clear up a little. Ideally, if you can move the secondary to somewhere a little cooler it might help with the clarification a bit.

I've used those BrewHouse kits a lot. They sure make a reasonable beer. Plus, 23 liters - you gotta love metric. You could probably go two ways with the orange peel. 1) Maybe the easiest thing to do and try first. Just throw the orange peel (and maybe some nutmeg? cinnamon?) into the secondary...

Lots of folks do AG brews on the stove and it shouldn't be a problem depending on what the rest of your setup is like. If you do your mash in a bucket or cooler and not on the stove, then you should have plenty of stove top space. I do 23 liter+ batches (about 6 gallons - gotta love metric!)...

Lots of folks do the boil on the stove when making AG brews - you just want to make sure that you have enough pot/kettle space to do it. A single 5 gallon container might not be enough though. I do 23 liter batches (about 6 gallons - gotta love metric) and have 2 stainless steel crock pots...

4 weeks sounds like a long time for conditioning in the bottle assuming it had enough time in a secondary fermenter. I've never had a batch that wasn't carbonated and drinkable after 2 weeks in the bottle.

Those coopers kits presumably contain extract that's also been infused with hops and a few other goodies. They're probably the type where you just add water, stir, and add the yeast. When you brew beer with extract and specialty grains, the extract is typically a syrupy, malt extract made from...

Was it a BrewHouse kit? Fermenting it in the primary (pail, not airlocked) and then moving to the secondary (glass carboy) is correct and typically the way you'd also brew full and partial grain brews.

I've been making all grain batches for about a year now and the only things I have that you might not have are: - 2 large, 16 liter each, stainless steel crock pots. I've done the boils on my kitchen stove. - Mash tun made out of a large plastic bucket. It has a false bottom to hold the grains...

I can't speak for Toronto but, out West, Vancouver and Victoria are micro-brew crazy in the same way that the rest of the Pacific Northwest is. I can't imagine T.O. not having at least a handful of microbreweries though.

I just love the Chinook hops for finishing.

I'm Mark, last name Atkinson. Cheers and welcome!

My guess would be very little - especially since they are pelleted.