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Personally I like to brew what I want, when I want, and not when someone decides for me. I like designing my own recipes, then changing them and seeing what that does. I could be wrong, but I think the majority of home brewers are the same way.

Was just thinking about this. Got a new bigger brew pot and BIAB bag and my efficiency jumped over 10%. Today's dry stout at 1.056 and last weeks Oktoberfest 1.065.

Make an American wheat with the cascade as a late addition, hallertau to bitter. Use some orange rind, no big expense you can still eat the orange, and add the coriander late.

Is tube length an issue? I could get an extra racking cane, but I have a foot long piece of stainless steel tubing that fits nicely into a picnic tap .

You made an ESB at the very top of the style or over for starting gravity, and it finished high because it isn't a high attenuating yeast. I'd say you scored well and got great feedback. Lower your OG and/or use a higher attenuating yeast.

Reading the comments neither judge docked you for the woody / earthy. the 2nd one didn't care for it as much but could have just found it less enjoyable than other beers in the flight. Both mention alcohol in the flavour (likely in a too high level) and sweetness (possibly finished high)...

Sorry to latch on to your thread, but a somewhat related question. I typically brew 3-4 gallon batches as that's what my BIAB stovetop method handles best. Would I need to use more priming sugar due to increased headspace?

Sorry if this has been asked but it's a huge thread and the search function didn't turn up anything. Would it be an option to no chill in a keg? I only have glass carboys and it's getting too cold here to run my house outside for the chiller and not cold enough that I could use my winter ice...

You're spending as much in gas on a 40 minute drive both ways than the $8 delivery cost. Just order from OBK and have the local store with the bad advice for one offs where you forgot you need something. Get your advice here.

The point is beer judging is hard. You have a short time to pick out a lot of details, and describe them well. Maybe they couldn't pick out the hop as it was too faint so they commented no citrus hops in lieu of the hop they couldn't pick out. Now if in the comments they described it as...

I've used them plenty when I first started brewing and didn't have enough pry off bottles. Zero issues with sealing or carbonation with my wing capper but I found them a little trickier to detach from the capper so pretty much eliminated now

It might seem funny, but you have some dangerous bottles on your hands right now. Handle with extreme care.

So if you can alter the malt by home roasting what's to stop someone from saying they home toasted 2 row to roast barley, but really just buying roast barley?

My summation to this and other "does it save money?", arguments is it depends. Some people treat it as a hobby and don't care if it saves money. I get this, home brewing is a fun hobby and its much cheaper than other hobbies you can have. I am a casual golfer, but even at medium levels $600...

I'm going through a bit of an involuntary dry patch. Had acl surgery yesterday so no beer since Tuesday and probably for another 2 weeks or so. Not too bad yet, but I'm sure I'll miss those 1-2 a night before it's over. Have a Wee Heavy that should be ready when I am so will look forward to that.

What province is that?

It's your first meeting. Discuss what each of you want out of the club, share some beer and have a great time.

You could use a swamp cooler with the 55 degree basement to get to the 48-50 degree range pretty easily.

Where does everyone take their temperature readings from when cooling to pitch? I've noticed with my thermometer I can easily find a 10-15 degree difference as I get to pitch temps. So I might get 65 if putting it all the way to the bottom of the kettle, but 80 if leaving it near the top...

Bellwoods brewery veers were amazing when I visited and a very cool little brew pub Sent from my iPad using Home Brew