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Hi, I'm just about to make my first all-grain BIAB beer. I'm going for a smoked beer and I want a medium to high smoke flavor, brown/dark color with some chocolate and roasted flavor, medium dry finish and some head retention. My recipes is derived from one found here on HBT. I'm open to...

Hey, just a follow-up. I did bottled it. We will see how it turns in couple month I guess :) Thanks for the reply guys!

Sup all ! I brewed my first big beer, a Russian Imperial Stout. I believe I didn't throw in enough yeast. I did make a starter. My FG is now at 1.042 and I'm wondering if I can do anything to help now? Here is the extract recipe : 6.6 Lbs Golgen Ligth LME 6.6 Lbs Sparkling Amber LME 0.5...

Or you can put the starter in the fridge for 12-24 hours, then decant and step it up with more wort !

Great ! Thanks for all the feedback, I'll go with this one! Cheers

Hi ! Thanks for the comments. I may go with the elbow, did you buy it by yourself or do they offer it? And also, I know this kettle is thinner in comparison with other kettle. Did you have any scorching problem so far? Regards

Hi guys ! I'm planning on upgrading my brew kettle soon. Right now, I'm an extract brewer and do full boil 5G batches in a 12G kettle. I may, in the future, go all-grain, 10G and electric brew. I have found this kettle ...

All this is impressive. I'm wondering how do you guys manage your time to brew all this beer! Recipe choosing, designing, ingredient ordering, keeping track of stuff, DIY project, yeast starter, actually brewing, bottling/kegging, competition, label design, etc. I'm still a begginer and...

Hi, Any idea where I can get this cream to ship to Quebec/Canada? Michael's and Walmart don't have it. Ebay/Amazon are just too expensive or do not ship here. Any suggestion? Thanks!

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Hi guys, I have the same problem. Big yellow flame :/ I didn't find any place where I could adjust air flow? Any clue? Thanks

Sup ! I just made a 50' 1/" for my 5 Gal extract batch. It take 12 min to cool down to 25C.

Hi, Ok thanks for the tips.

Hi, Thanks for helping. #1 & 3 Well, maybe I should have took gravity ready. I will do it next time. But it has been 18 days of fermentation so I tough this was complete. I mess up a bit with water quantities so I tough that was the problem for my high gravity. It's been 2 1/2 weeks in bottle...

Sup! #1 (pic #3) : 14 days in primary, 4 in secondary. No multiple gravity ready, only one at 1018 vs 1011 goal. Bottle at 73F for 2 weeks before tasting this bad batch. There is a lot of trub down the bottle. When I pour it, it look's like the pic #3. #2 : Allright, so this could be fine. #3...

Sup guys! I need help on few topics right now. First one, infected batch? I brewed a Red Irish Ale on June 10, Racked to Secondary June 24 and bottle on June 28. This was an extract recipe from beertools.com. It was suppose to give 19L but ended up at 24L. Note sure why .. I know there is...

Ok. Then it all make sense!!

Ok. Sounds good. Thanks for the help guys!

Hi, In the book Brewing Classic Style with John Palmer, he says : 6 gallons supposed to be leave at the end of the boil, 5.5 gallons are transferred to the fermenter and 5 gallons of beer into packaging. While I understand we lose some beer from fermenter to racking, I do not understand why...

Sup guys!! I'm also from Quebec (Levis) and I started brewing 6 month ago. Is there any brewing club here in Quebec? I can't find any ! That could be fun to share stuff and to buy in group for discount ! -Syl