Search results

I just picked up hobgoblin and deadguy from the lcbo, wow they had both!! I also got fiddlers elbow! Gonna have a hobgoblin now, as for the dead guy...Im not much for high alcohol beers, ill save that for another time :) I just got back from the brew shop, and he sold me some grains. I bought...

Wow cant believe lcbo stocks that many beers! I did see a chocolate rogue stout there once, come to think of it, nevr thought they had a nice website. thx im on my way to grab one and mayb a few other ales while im there.

I didnt mention how I also wanted to taste these beers that all of you guys are brewing!! Thx for the link! Im going around this website reading everyones brews thinking, this sounds good, but will I actually like it ? Is this my preference ? Sooo, im sort-of looking for some beer that are...

Ive asked this question before as to boiling the LME/DME would improove quality. The answer is no, especially when using a coopers kit, where everything has already been converted. Boiling would be a waste of time. Most of my brews have been from coopers kit, and I can kind of side with you...

I just finished bottling one grenache wine, and an apple concentrate with honey added. They were both great at 1.000 or 1.002 sg, I bottled the apple stuff at this reading and it is now slightly carbbed and has an "off" taste to it. Not as good as it was before bottling. As for the wine, it...

Im trying to get a bottle of dead guy ale and try to revive that yeast, but I cant figure out where to get it, im in the GTA. Thebeerstores dont carry it on their websites. Anyone know where I can get fresh beer shipped ??

Im intrested in making 2 small batches of these types of ales, one problem is my yeast situation, im not gonna be able to get a choice in the yeast I use. Another one is my limited knowledge in the names of grains, this store I go to only sells a few specialty malts but they do not have Crystal...

Usually all coopers kits reccomend adding DME or LME to compensate for the sugar. Ive never tried this, but ive made several coopers kits, never using more than 500g sugar, came out with pretty decent light beers. I say go for the extracts since coopers reccomends it, adding to much sugar thins...

I doubt itl get someone sick, most likely migth just taste sour. Commonly the date is put on the can mainly for the yeast sacket. But dont listen to me, there are many more knowledgable people here :P I brewed a 3month old hopped extract stout,(wasnt bulging) came out good, one note though says...

Sounds like something I should be doing !! I currently have wheat malt and pale malt. Also some spare cascade hops, anyone have a recipe suggestion to me ? I also have some mollasses, honey, and a few 100 grams of hopped malt extract in my fridge.

Yeah im into tasty beers also, kind of into ales more than lagers now.

This is really really good, id wish ive bought alot more!! It taste like a store quality wine, not homemade. Unlike any other homemade wine ive tried!

Yeah most guys use only one yeasts, I dont even bother talking about tips/and tricks with them, here is the best place !! Anyway my wine came out great with the 1122, made a 2gal batch of grenach, fermented fully dry in a week, probobly cuz i used a whole packet.

Well I noticed there was alot of sediment at the bottom!!! I couldnt even use my racking cane properly, could it be that I used 2x the amount of yeast and it produced way to many lee's or is this perfectly normal to have like 1/2 gall of lee's ? It was still "sparkling" when I was racking, but...

I see a turkey fryer, aluminum, but im still unsure on this subject. I wish there was some info on how much ppm aluminum oxide gets leeched into the wort with that oxide layer built up. I would feel much comfortable with some numbers, anyone have this type of intel ?

I actually just used a grain bag, did the trick although they are very easy to break so I didnt wanna press much. They are disposable ones, this is probobly why. I ended up buying 1 case of grenache, which gave me 2.5gals pressed. SG dropped to 1.012 already....im having a hard time believing...

Its pretty good, still young, and taste of yeast is still there. Suprised me how this doesnt need to be aged at all like other meads, perhasp its because of the lower alcohol 10%-11%. The finished product has a nice wine-like taste most likely due to the acids, which gives it a nice taste...

I remember my early days of winemaking, I bought 20-30 of the from the beer store, dirty and fungused as hell...but i got them spotless, some bleach and a lot of rinsing! Too bad it is now illegal for the beer store to sell their bottles, because i havnt had any luck buying even regular...

Definitly shouldnt taste sour because its young. Although im not knowledged in carbing kegs and co2...im sure someone will stop along soon and answer you :) GL

lol this is a funny, useless post :) Whatd you expect someone to jump up and tell you that the yeast made your water dissapear ?