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Very interested to know where you are... can you hint me a region of ON? ;) Looking forward to hearing some Ontario specific details to starting up a brewery. 6 taps is pretty good to start. Always room to grow. I don't if they still do this but when I was at Refined Fool in Sarnia they had all...

My girlfriend has helped on one or two brew days, and once bottling. Me and her did a batch of wine together though.

I've been thinking about an insulation disc- I'm looking at switching to BIAB and researching mash tun insulation. I was thinking about a plastic wrap to keep the foam away from the mash, but I'm not sure if the temps or times involved are enough to worry about chemical leaching? My other...

I've been looking to doing the exact same thing (moving into an apartment). From what I've read, there doesn't seem to be any problems with kettles being wider. No idea about the coil though, that's a great question. What's the rest of your system? I've been thinking about going BIAB, seems...

23. Usually a few glasses of wine or beer on Tuesdays, a few glasses on Thursdays, and 3-5 pints on Friday and Saturday. Sundays vary, could be one or two, or it could be like tonight and be 3-5 pints again. If theres a party or something, who knows... especially if the whisky comes out.

"Almost all of cocaine, heroin, and meth users started with marijuana as their first drug. Therefore marijuana should be illegal." "Almost all rapists started with kissing as their first sexual encounter. Therefore kissing should be illegal." Just something I heard someone say. How many pot...

+5 gal German Pils =1789

1681.5 +6 g Extra Special Pale Alr =1687.5

So yeah OP, technique is pretty much all over the place. One thing I'll say is write down all your in/out volumes, to help you better predict for next time. I keep a running average of my grain absorption, boiloff, efficiencies, etc that I plug into calculators each brew day, either my own or...

Yeah, measure/taste and go ahead and re-pitch. Worst case you're out a pack of yeast.

I've done that with yeast. My LHBS buys bulk dry yeast and sell it in clear plastic baggies. Normally they're labelled but they were out of the labelled ones and I just grabbed blank ones out of the fridge. Had to call them up and ask which was the darker of the two. I've also had to call up...

I'm currently using my insulated, un heated backroom to ferment a lager. got up to 60 around day 2 but has been 48-50 the rest of the time. I've been cold crashing in the backroom and outside when temperatures allow. Had a bit of ice around the edges one time but I just brought it in for a few...

Eyeball it. All my water volumes are done by the 1/4 gal marking on a bucket. Although with small batches it would have more of an effect... I think eyeballing between quart markers should be close enough.

Not quite about beer, and I'm not yet sure if it's funny or not, but here we go. My uncle claimed that the more you rack a wine, the more alcohol you get. I laughed at first, but since I'm new to winemaking, I thought about it to see if there a way that could make sense. The only thing I can...

903.5 +5.5 german pilsner 909

I'll still chill down in summer, but mid winter and it's 11 at night? That suckers sitting right were it is till morning.

Riders glass in Winnipeg? You didn't explode?

+ 5 gallons Extra Special Pale Ale 24932

Where did you get your setup from? I've been thinking about getting into kegging and that does seems like a reasonable entry cost.

A lot of my beers tend to get a few ounces of whatever is lying around. That's the only explanation when I look back at them and why I added something.