Search results

I started brewing using Culligan R/O water, but I am getting tired of lugging around those big honking jugs (and I had one explode on me in the store a few weeks ago when I went to do a fill up). I haven't much got into the science of water and changing things like pH levels and whatnot...

Hey guys, So, I have made several batches of beer now and had some good success with the whole process. I want to start making larger batches, possibly even pushing myself to do this as a side business down the line. My biggest gripe is all the equipment that I have takes up a lot of space in...

I have never had an issue with White Labs when fermenting in a carboy, I did however have some issues with how long it was taking to get going in a pail. When I switched to carboys, everything I have brewed started fermenting in 6 to 8 hours.

Good that there is someone doing this, but yikes the costs of their grains are expensive

Making a Smoked Maple Scotch Ale today, should be good. Brewing is one of the more enjoyable facets of the long weekend.

I just bottled up a personal creation, an old ale style Maple Ale. I don't know how it tastes yet, though it smells good.

Southern Ontario, KW region. Been brewing on my own out of my little apartment, mainly use Shortfinger since they are close and have a solid selection and great customer service.

So my brew calculator had an OG of 1.072. I tweaked a couple of things about how I was going to make it. Mash at 155 F, Mash out at 158. Hops added 15 minutes into the boil, at 45 minutes I added 2 cups of maple syrup and another 1.5 cups at the end of the boil. OG worked out to be 1.085...

I love the Muskoka Detour, great summer beer. Will have to try the clone.

Wyeast isn't readily available around here, but White Labs is plentiful. Hence why I opted for White Labs but it looks like I didn't research my yeast choice

Yeah, I figure if I put enough maple syrup in at bottling, I won't need bottling sugar. Now, it's pretty sweet usually, though Ontario Maple Syrup tends to not be as dark as the Quebec stuff (we don't put as many additives in them). I put the recipe into BeerSmith 2 and without the Chocolate...

Hey guys, Now that I have had some success with making my own beer using other recipes, I'd like to make my own. Using an ale style beer, I'd like to make a maple style ale. Flavor wise, I am going for something sweet with a touch of smoky, hence why I am adding some maple syrup to the boil...

Hey guys, So, the good news, after I failed with my first couple of batches of beer, I did a mish mash dark ale and a scotch ale, both of which turned out pretty well. That said, I am inquiring about how I can prevent getting yeast in my bottles. Currently, I am using a racking cane to...

I am having the same right now. My 1 gallon scotch ale I think I pitched a bit too much yeast compared to its dark ale brother, so it's really bubbling like crazy. My air lock is moving up and down every 10-15 seconds, I am worried that some of the bubbling is actually going to flow into the air...

And it's easier to tell if your beer is going to ferment correctly and not turn out like crap. Case in point, I know that both of my beers are fermenting correctly as they both are letting off a lot more gas than my previous brews did. The Scotch Ale in particular is going at it like a champ.

I just did two 1 gallon brews this weekend. A traditional scotch ale and a dark scotch ale. I think I am going to keep at it with them even though I have 5 gallon equipment, I can experiment with mixing ingredients and a pack of yeast covers two batches pretty well. My traditional scotch ale I...

That I won't argue with, I got a little misconstrued when doing a lot of reading, there seem to be a lot of methods and opinions on how to make a proper beer. I am not worried about it not being strong however, since I am still new and learning. And yeah, I added some more wort to the hydrometer...

Hey guys, Good news, after failing pretty hard with my first beer and it smelling and tasting awful, it looks like my Belgian has worked out pretty well. Hindsight though? Should have taken it out of primary a week ago because I don't think there is much sugar left. I transferred it into a...

Neato, some science really goes into beer making. Anyway, I am going to leave my beer fermenting for another couple of weeks. Since I am using a Belgian Tripel recipe, I'd assume I want to jar the yeast to use during bottling as a primer? I'd assume I have to use a racking cane to transfer my...

I have been getting some bubbles over the last 6 days, just wasn't sure if I was getting the temperatures right for a proper fermentation. I was reading last night about transferring yeast to the bottles after doing a secondary, but I wanted to ensure that I am getting enough fermentation...