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This is a public service announcement. Carboy handles are not load bearing. This message brought to you by six gallons of Oktoberfest Ale absorbed by a carpet and one (1) broken glass carboy. This is a public service announcement.

14 478 + a tasty 5 = 14 483

Ok, I think I'm ready to brew. Thanks for the tips! I really appreciate it.

I'll mash out at 154F, I think, and I'm hoping to pick up a packet of London ESB Wyeast. I guess I don't really understand first wort hopping--I didn't think 34 IBUs qualified as 'tongue-splitting bitterness'. I actually want a nice malty pint with some gentle but complex spiciness and floral...

Ok, so I've updated the recipe in the OP. If I have a FWH, is a flavouring hops necessary? Should I just bitter with Willamette and FWH with EKG? I like my grain bill now for dark maltiness and body, but I'm still open to suggestions. Cheers!

Hey! Welcome to HB, jevehn! If you want to get into Extract and fresh hops brewing, look to order from my favourite LHBS, Dan's Homebrewing in Vancouver. He will ship to Alberta, and he knows his stuff. He has everything you need, including all grain once the hobby becomes an obsession. Highly...

Thanks for the tip, Conroe, and for the recipe comparison, YHB. I'll play around with some hop combinations and see what I can come up with. Cheers!

Thanks for the suggestion! BT does have FWH (although I didn't know what that meant until now!) and it will bring down my bitterness to about 34 IBUs, which should be good. Would you add all the Willamette (roughly 2.5 oz) at FWH, or should I save some for a 60 min or 30 min boil as well? Would...

Sadly, I don't have either book, but it turns out that the beer I am trying to clone on this thread is in North American Clone Brews: St Ambroise Oatmeal Stout. If anyone who has the book doesn't mind typing out the ingredient list, I'd be super grateful.

Thanks for the hops feedback, NQ3X. I think you're right about the flavouring/aroma additions (and also about the homebrewer propensity for random hops, mea culpa). I think I'll bitter with EKG and add a 30 min flavour of Willamette, since St. Ambroise has a delightful spicy, fruitiness...

Right, I've seen JZ's recipe, in fact, I linked to it in the OP. St. Ambroise is quite espresso-ish, so I upped the RB content to 1lb. They also use a bit of wheat, so I thought I'd throw some in. Papa Papazian uses 2lb wheat for a 19-L batch, so even though the St. Ambroise commercial recipe...

Hi! I'm trying to develop a recipe approximating Brasserie McAuslan's St. Ambroise Oatmeal Stout. While I did find some information indicating the brewery's ratios (50% 2 row, 15% each Roasted Barley and Chocolate Malt, 5% each Wheat Malt, Flaked Corn, Flaked Oats, Dark Crystal) I also read that...

Well, I got the hoses anyway, for symmetry and wear. It looks great: simple, elegant and effective. Thanks again for the post!

Thanks a lot for posting this, it was really quite helpful as I now have a (25' mind, being slightly less prolifigate) wonderful immersion wort chiller to use. But as a slight modification to the OP, this might be self-evident, but you need two (2) Watts A-668 (1/4" to 3/4") Hose Adapters. The...

These are some great tips! Thanks! Looks like I'll be lagering sooner than I thought. Cheers.

Well, my DIY skills are positively primeval, but I think I can handle a box. Thanks for the advice. I'll give it a shot!

Hi. I'm from Vancouver BC, a new convert to homebrew, and I've been perusing these pages for a while and thought I'd introduce myself. I lived in Scotland the past couple of years where I fell in love with cask ale, and before that, I lived in Montreal, where the local brew pub and...

Well, I live in a low rise, on the ground floor. So I will put the carboy directly outside, on my ground-floor balcony', where it will have shelter from west-coast rain. I'd probably put it in some sort of cooler to keep the sun off and temperatures more constant.

Hi everyone. This is my first post, so be gentle. I'm a recent (fanatical) convert to homebrew and my obsession is slowly taking over my life. Sadly, I don't have the funds to purchase the necessary equipment (mainly real estate with room for a fermenting fridge or cold storage) but I'm...