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I now use 1/2 lb rice and 1lb of corn and up the base malt to adjust. I shoot for 4.7 ABV with this one. Comes out great and my BMC drinking buddies love it.

I always squeeze as much air out of the bags of leftovers as possible then wrap with a rubber band or tape the bag shut, then back in the fridge in a zip lock. I have used hops that were open for 6+ months with no issues. You can usually tell by smelling them. If they are still full of aroma...

TY Sir!

What mash temp?

Nice job!!! I just finished my barshed a few weeks back. TV stays out until it's too cold to sit out there... 🍻

I do 48 hours. 24hrs on the plate then 12hrs resting and then 12hrs cold crash. I then pour off the wort efore I start my brew, and shoot for a 50/50 mix then swirl (or put back on the stir plate) until ready to pitch. Most yeast start action within 4-5 hours.

Along with the above, a couple of things strike me as off. But first, is your brewery and work area in your basement? And how old is your home? Airborne mould could be your culprit. In my work/brew area I have an exhaust vent running 24/7, plus a dehumidifier and an air cleaner to eliminate any...

I should have stated that. They looked good considering their position.

I just did my third pair of used kegs. All came with residue syrup in them of all kinds. One smelled like anti freeze. Dip tubes are like little traps for dried syrup. A tube brush is a must. Also as said before, change all O rings including the pressure relief valve on the lid, if they came...

Those are two very nice stainless welds! I wouldn't worry about them, just make sure the keg is good and clean and we'll sanitized before using it.

I wouldn't bother with the starter then. Just direct pitch and know it will take longer to get going than with a starter. You'll only add 2-3 days to your primary. IMO.

This has worked for me for years: 1 bottle of Gatorade and one Advil or ibuprofen substitute before hitting the pillow. As soon as you wake up in the morning after your first long pee start another Gatorade and one vitamin B12. Then eat something simple like toast, and go back to bed. DO NOT...

Take note of their grain supplier. And if possible what hops they use in that beer. If you can pry it out of them, yeast type, but good luck with that one.

What's the ABV and if possible what are the IBU'S? I'll punch that into BeerSmith tonight.

Curiosity got the better of me. Being from Ont. I had to have a peek at this Prarie Brewery. From Grizzly Paw website. "Made with real honey, local pale malts and wheat, this is a sweet medium bodied beer. Wheat makes up almost 30% of the grains of this Grizzly Paw favourite. This beer...

This is key. 3/16 ID, (inside diameter) good liquid line, thick walled, not the Crappy stuff from HD or Lowes. Trust me, I learned the hard way.

This is how I have been force carbing for well over 20 years. Works perfectly with 10ft 3/16 ID liquid lines to either a tap tower or a picnic tap. I stopped shaking/rolling and what not because it was always never consistent. 7-10 days set and forget.... Cheers!

That is the order...1oz Cascade for 60 min, 1oz of Galaxy for 10, 1oz Cascade for 5, and Falconer at flameout or 0. Recipe actually peaks my interest. . Let us know how you proceed with this one and how it turns out. I love hearing how a leftover recipe came out great.

Noted... Add number three to my list, now 4.

1 cans hold more beer than bottles generally. 2 cans aren't lined with plastic and neither are bottle caps. It's hardened latex. 3 cans hold more beer than bottles generally.