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If there's any relatively new homebrewers in the GTA who'd like to start a group, private message me. If I get a few people interested maybe we can meet up, try each other's brews, share advice etc.

I don't really understand the need for a starter over two gallons. What is the advantage over just a smack pack?

I meant to store the remaining 2/5 for the hefe, from the smack pack. The starter is a good idea tho. I haven't done one before, so it's time to learn I guess. I found the weizenbock Jamil/brewing with style episode (buried deep in the back catalogue) so that's helping.

Well I'm only about to start my third, but I've definetly caught the homebrew bug. When you realize you just had a dream about sparging, you know you're in deep. Nice screen name btw.

Funny you mention that, I was listening to an episode of their's while I read your reply. I'll look for those specific episodes, thanks.

Like the title says, I'm wondering if there's any homebrewers from Toronto or the GTA on here? We seem to be lacking clubs. It would be great to find more people who brew and enjoy good beer.

I'm planning to use Wyeast Weihenstephan Weizen 3068. I saw a video on YouTube detailing how to harvest and store the yeast (in a mason jar under pre-boiled water) so I'm leaning toward doing the 2/5 hefe, 3/5 weizenbock (as rodwha suggested) and storing it that way. It would only be for 2-3...

So I'm about to order my next batch of grains. I'm planning to do a weizenbock and hefeweizen after that. There's a lot of similar ingredients, so I figured I'd order them together and brew them consecutively. I'm wondering if I should save half the smack pack (Weihenstephan) for the second...

I'm planning to make an Irish red ale for my next (3rd) all-grain batch. I'm doing 1 gallon batches and my grain bill is 1.75 lbs of Maris otter, .25 lbs of cara-Amber 25L and 1 oz of roasted barley. I picked Wyeast British ale 1098 to keep it U.K. and for it's low ester prouduction. I'm...

Thanks for the info. That's sounds about right. The thermometer on my 2nd batch was reading 65F during fermentation. I've found the the aroma/odour disappates after letting the head did down a little, and it's a pretty pure IPA flavour once you get about halfway through the bottle. Since I...

Great article. I'm planning a belgian wit with blueberries, but this might just inspire me to go even further

Great article. I'm planning a belgian wit with blueberries, but this might just inspire me to go even further

Hello all! This is my first post but I've been stalking the forums for awhile. All the info has helped expand my understanding and tackle a few issues I had. So I have two all grain batches under my belt (no extract for me). I just tried the first bottle if my first batch and I'm pleasantly...