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I want this to be nice and dry, hence the mash temp. But, I also wanted a little body so I figured I'd add some maltodextrin. To be honest, I didn't think it would add to the sweetness but when I think about it that makes sense. Thanks for the feedback. I think I'll take the maltodextrin out...

I'm just looking for a sessionable ale with honey malt in it as I've never brewed with it before. So, you think 1lb is too much eh. What is the downside to using this much? Should I cut it back to 1/2lb?

I have never brewed with honey malt so I figured I would pick some up and try to use up some other ingredients I already have on hand. I came up with this and was hoping I could get some advise. I think the grains selection should ? be ok but not sure on my hop additions. Recipe...

I just poured my 1st pint and it is not good. I absolutely love this recipe with North American pale malt but with Maris Otter it is over the top bready/malty for my liking. I really didn't think it was going to make that much of a difference but it did. I wonder if toasting Maris Otter had...

!LOL! Nice. I like going out for a rip eh.

Nice to see another option here in Winnipeg!

If I were you I would brew up a lower gravity beer. Much quicker turn around generally speaking. BierMuncher's Centennial Blonde is one that I have brewed up many times and you can easily be drinking it in 3 weeks.

I brewed this up 3 weeks ago. Brew day went well. Fermented at 50F for 20 days then diacetyl rest for 3 days at 65F. Today I transferred to secondary, took a gravity reading and it came out to 1.018. Ouch! Beersmith estimates a FG of 1.012 so I'm out 6 points. My bad as I didn't take a gravity...

This is what I have been using. Works great.

In!

Oxy and a warm water soak for an hr. Then use the brush. That should do it.

I could, but I would have to sacrifice a tap to do that. My keezer is small and just fits 4 kegs.

This is the road I think I'm heading towards. A basement (museum) of chest freezers! :rockin:

I hate bottling!!! Every since I built my 4 tap keezer I haven't bottled.

Excellent. Thank you!

So I finally have a chest freezer that I am using for my ferment chamber and currently have a blonde ale fermenting away at 64F. All is good! Tomorrow I am brewing up a double decoction lager that will require months of lagering and that got me thinking. I want to use the chamber for my ales...

Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers

Canadian conversion??? Do you mean the metric system, the system that 95% of the world uses?

I finally have a ferment chamber set up so I can now lager. I have everything I need to brew this recipe this weekend. I did a 3 step yeast starter to get me sufficient cell count so I am good to go. This is going to be my 1st decoc mash and Im trying to wrap my head around all this. For the...

Even with a cold keg you'll notice more foam on the 1st pour if your tap is warm. The 2nd pour will be perfect if your system is properly balanced.