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Sounds good. I guess I should cold crash it some time this coming week and move it to secondary for aging?

Hey guys, last Sunday I started my second beer, a Belgian Tripel but I am unsure of whether my yeast has gone dormant. My temperatures have been consistent, monitoring the air temperature to ensure it doesn't get too warm or cold. Optimum fermentation for Bastogne yeast by White Labs is 66-72 F...

I used to live there, and coincidentally moved almost a year ago. I live near Breslau now. I work in the north end of Guelph however, so I will check that place out.

Looks like I am not the only one on here in the area then! I am a homebrew newbie but I went to Shortfinger for most of my supplies thus far. Kamil Juices in Guelph is OK but their prices for ingredients are more than Short Finger, OBK or HBS, not to mention their yeasts and hops rotate seasonally.

Depends on the event, some are more expensive. The Toronto Craft Beer Festival in June is $55 for VIP which gets you 10 samples and a sampling glass. Cask Days I know was about $100 but I don't remember how many samples I got. Granted, everything in Toronto is usually more expensive.

Thanks. The supplier I got my ingredients from suggested doing a secondary, but if it isn't necessary then great! :tank:

Beer festivals in Canada are often a lot more than that, OP. In Toronto they are about $150 a head.

A couple of sources, Short Finger Brewing in Kitchener, ON is about 15 minutes from me, and Home Brew Supplies.ca which is in Brampton. Short Finger is good, their stuff isn't always the cheapest but the guy who runs the place is a really nice guy who gives you what you order. I found some of...

As someone with GAS, being a guitar player is a more expensive hobby than brewing beer.

How long on average would one ferment a Belgian Triple recipe in primary and secondary? Some initial reads say a minimum 3 weeks for primary, and the longer the better the beer is. How long would one secondary it for?

Yeah, I just finished my first brew. $50 for ingredients, $50 for bottles and lever caps, $50 for a brewing pot on top of the starter kit I got for Christmas and I spent another $80 for a Coleman 5 gallon mashing tun.

Yep, the recipe says 25 days, so hopefully it should be ready by the end of the month. Then I will bottle them up for consumption :)

So far so good. After doing copious amounts of research in order to understand techniques of brewing, I just put my first batch into primary. https://www.brewtoad.com/recipes/1-gallon-chocolate-maple-porter Using a modified version of that recipe and a double batch, it looks and smells...

Hey guys, I am doing my first brew this coming weekend as my mead is now in secondary and won't be done for a few months yet. So I am doing a grain based beer with some hops and I have some questions about the process, including what supplies I need. Recipe...

I don't mind a beer with a high ABV. I have only ever drank one maple syrup infused beer before, the Flying Monkey's City and Colour Imperial Maple Wheat a few years ago and I have yet to find a substitute to it's likeness since then, sadly.

I used YPL720 wet mead yeast from White Labs, and yes, I meant 1.16 OG. No other additions to the recipe, so I didn't put in nutrients.

I am a newbie 1 gallon brewer, currently nearing the end of a first stage fermentation on some mead, and then I am going to start with my first beer. Being a Canadian, good maple syrup is something I can come by easily, not the store bought crap either, but good farmers market quality product. I...

Maybe it's just slow at doing stage one, could be the yeast I am using. Should I still swap it over to a carboy at 4 weeks or leave it for one more?

Well, I snapped a corner of the bucket open, it was closed tight. It smells musty and there is a layer of foam around the top of the pail, is this what I am looking for to show that it's fermenting? Temperature is around 21 degrees as I keep the room where it is stored dark and cool and it's...

So I have had my mead in a fermenting pail for almost 3 weeks and I am not seeing any signs of fermenting from bubbles escaping the chamber on the pail. Is this normal? I used a White Labs wet yeast mixture for my recipe, 2 gallon pail for primary and a 1L carboy for secondary fermentation. I am...