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Brewing this right now - decided to add 1lb of dry malt extract just in case to up the OG, as I think my efficiency isn't up to snuff for some reason. Boiling now. Going to add some Citra (0.25oz) at the end of boil as well as dry hop. I'll let you know how it goes in a month or so!

Old post, I know - but I just moved to Calgary from Winnipeg. Finally got my brewing supplies unpacked and decided to go to the Vineyard to get my ingredients. First off - their hop selection was limited. Had to do substitutions for everything. Second - when it came to getting grain, I looked...

So I'm making the move to Calgary in a few weeks, and once I find a place to plant myself permanently I'm going to head out to buy some all-grain ingredients to brew my growing list of beers I want to try. This is the most "up to date" thread about LHBS in Calgary, and it's 3 years old. Any...

Looks great. I will say the one thing that helped with my BIAB brews was the crush - my first BIAB I just used the mill at the LHBS, and was way under on OG. I bought a grain crusher, cranked by hand, and WOW did it make a difference.

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Super(man)

That's an awful decision on their part.

Officer.

Today's Special

Darwin is rolling over in his grave.

Thread bump - making an all-grain amber ale, recipe asks for dry-hop after 7 days. Previous to this it smelled fine - sweet, almost... and bubbling well. Tossed in the hops, bubbling slowed to almost nothing (maybe one every minute) but the SMELL - smells sulphur, with almost that vinegar tang...

Pale Ale for sure - seeing as that apparently stretches from Budweiser to Imperial Pales now, that gives tons of options.

Exactly my first thought! I'd tell everyone about it.

I smell it twice a day, maybe more. One of my favourite parts of the process!

Leave it another 2-3 weeks and it will mellow further.

All good advice - this is only my third all-grain BIAB brew, and I'm finding more and more steps to be more careful on. I have a feeling my biggest issues are crush and temperature related during the mash.

My target temperature was 154F - but it held at 160F for pretty much the entire hour. Here's what I did - I heated the water to 164F, then I poured the grain in and saw the temperature fall to about 160F, and I turned the burner down to minimum and covered. Checked in 10 minutes to find it...

Oh, that's what I did - poured the warm water into the bag and then lifted the bag up. Not exactly a "sparge", but something. The crush is what I tried to improve this time around, actually - I use the mill at the LHBS, but they don't have any sort of way to adjust it, so I just ran the...

Okay, maybe answered my own question - according to Beersmith, I should be around 1.060 with that combination... so I'm just not efficient enough, but not horribly off. This was more a test of my BIAB skills than anything else.

Okay - please bear with me. I seem to be pulling low gravity the past few brews. Here's the grain I used tonight: 4lb 2-row (Manitoba grown) 2lb Vienna 1lb Carapils 1lb 40L (So total 8lbs) 4 gallons of water for the mash, 160 degrees for 60 minutes. I added .25 gallon before the...