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pick up a couple of homebrew books. David Millers Guide is great and Randy Moshers radical brewing also has great info and diagrams about mash temps. I wouldn't get into all grain before reading several books on the subject as there are a lot of factors that don't come into play in extract and...

How was the temperature during your partial mash?? Maybe there is a high percentage of unfermentable sugar in your wort?

I have never heard of this before. When I make my belgian Dubbel recipe I just use a number of different malts to make the brew more complex, always include some kind of candi sugar or brown sugar in the boil and use nothing less than a true belgian ale yeast at the proper fermentation...

I would recommend cleaning the primary and the yeast before reusing in the next batch. The junk left in the primary from the previous batch can give off flavours to the next beer. A technique I have used with success is as follows. rack the beer off the yeast and trub in the primary, then get...

I recommend spending the money and making a counterflow chiller. Look it up either on one of the forums here or find a design you like somewhere else online. I made mine with 30 feet of hose and it chills a 10 gallon batch in about 25 minutes. The water coming out the exit hose is so hot that I...

I am in Toronto and I usually pay $55 Cad for a sack of Maris Otter Malt from the UK and 48 for Weyerman Pilsener malt from Germany. The domestic stuff is even cheaper.

I use a copper manifold and have only had one stuck sparge in the last 20 AG batches. I think it was due to starting the sparge too quickly, causing the suction to clog the holes before a filter bed could be achieved. I recommend mashing out with boiling water to 170F and then starting the...

Maybe it's blood!!!! AAARRRGGHH..... Could be some really good vinegar. I would try to contact the owner and find out what it is.

Why would you even think of throwing out a beer before tasting it??? It's the only way to know if it is good or not.

we missed the pick time by about one week.boo.they still smell good though.

Harvested some hops a couple days ago but I don't know what kind they are. They were grown in Orangeville, Ontario. Anyone have a guess??

What to drink during the hop harvest!!

Brown Ale

Rib Eye Steaks

I have a lager in secondary. It has gone through 2 weeks Primary, 72 hrs D-rest at 65-70F and is now lagering at around 50F. There is still a heavy presence of Diacetyl fruitiness in the beer. Will this go away with longer lagering or did I do something wrong??

If you have the time and facilities you could use the brews for blending. Just make another brew with less residual sugar and a higher hop rate. This can then be blended with your cloying brews until it it more enjoyable to drink. You could also try adding some form of concentrated hops to...

I usually add some 80C +/- water to the mash, stir and then start draining slowly. After collecting several quarts in a container and dumping it back on top of the grain bed then I open up the sparge water and start collecting my wort. This should create a nice filter bed after a short period of...

If you have a boil kettle that can be connected to a counter flow chiller then I would take the trouble to make one. I can get my wort down to 65F in no time with the tap water barely dribbling out the exit hose, and this water is hot and used directly for cleaning. And there is no stirring...

Where did you get such a cheap 10 gal water cooler?? I think I paid over $40 for a 5 gal one!!

I must know what is in this $100 brew!!! And for 100 bucks it better not go bad when a little oxygen comes into the equation.