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Damn just popped a bottle of this Cream Ale that's only been bottled for a week now and damn is it good, used the wyeast 2565 Koelsch when brewing it. I have to say out of the 3 beers I've made so far this is damn good.....Just made the Brew House Pale Ale tonight with Wyeast 1056 American...

I can't imagine it only taking 24 hours to carb...I have beer that I've opened after a week and it's still not totally carbed....

Damn would love to try one of those but they don't ship out west in canada?? Been making these Brew House kits and they turn out some good brew....

I always put the beer back in the boxes that I buy them in and let them sit in the same place that the beer originally fermented for 2 weeks...you can test a beer after a week but I've learned patience and don't touch it for 2 weeks your just asking for an un-carbed beer and nobody wants to...

hmm...correct me If I'm wrong but I always add 1 1/2 cups of water too my beer bucket containing 1/2 cup dextrose and 1/2 cup cane sugar...sure has been okay for the three batches I've done and has carb'd my beer quite nicely.... oh and yes the racking cane goes in the full container =)

Yup the Government In Canada taxes the hell out of beer.....$20/case when you can get a case in the USA for $10 bux...it's ridicules

Thanks for the advice all, I've been doing mine wrong I guess but my hydrometer tells me that everything was done and it was ok to bottle. I have a Brew House Cream Ale made with liquid wyeast in the Secondary right now which I'm going to leave for 2 weeks now and not just bottle after one week.

Hey just a quick question about the 1-2-3 rule, is the general rule: Primary = 1 Week Secondardy = 2 Weeks Bottles = 3 Weeks Total Time = 6 Weeks Or is the rule as I've been doing it: Primary = 1 Week Secondary = 1 Week Bottles = 1 Week Total Time = 3 Weeks Just need some...

The first lesson I learned in making beer is "Patience" and not to worry about the small things...oh and home brew does make you fart more.

I'm in the deep south of Alberta...4-5 hours from Edmonton depending how fast your car can go on the #36

Two Words = OxyClean Free....best cleaner I've used so far (Yes I've used PBW, but it's to expensive)...all you need is a couple scoops + warm water = clean equipment with no smell.

No she does both and probably does 50/50, the only problem is I haven't been able to locate a 6 or 6.5 gallon carboy in Canada, and shipping costs from the USA are more than the bottle is worth. hahaha I think I'll stick to one batch at a time. I go on the 1-2-3 rule and it's worked out so far...

Oh and just to update the yeast has exploded in the primary there is probably a 5 inch thick layer of foam that I can see from the outside.

By "Open Fermenter" I mean there is no air lock it's like a garbage can with a special lid that only let's escaping gases out. Well that's what they told me at my LHBS I've brewed 2 beers in it and this will be my 3rd. Haven't had any issues with it yet.

The water temp was at 68F when I pitched the yeast and is now sitting at 71F

yes I didn't understand why it asks for a 46 litre primary...I even called the 1-800 and the guy said that if you put it in a 23 litre primary it will overflow...

ya the only issue is these brew house kits say they need to be made in an open fermenter so I guess we'll see how it turns out with the liquid yeast.

I used my first package of wyeast last night and after smacking it and having the bag inflate I poured it into my wort. But when I woke up this morning it looks like the wyeast has settled at the bottom of my container. Is this normal or did I do something wrong when pitching it. My temps are at...

yep...It finally ballooned when I shook it up.... So I'm very happy...Time to start my next brew with this stuff....and yes I have my sanitation bucket ready to go...thank you all for your replies....time to make some beer.

sorry not hissing but a fizzing sound...when I push on the bag it doesn't budge now...so I doubt there is a hole in the bag