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Leave it in primary. A lot of us primary for 3-4 weeks and keg/bottle after without secondary. It's fine

0 minute means you add the hops once you shut off the heat and start cooling.

The reason Jamil’s starter size is so large is because he advocates pitching cold (45f or so) and letting the beer raise to fermentation temp (50f). Whitelabs/Wyeat suggests pitching warm (60-65f) and gradually cooling to fermentation temperature. That is where the difference lies...

Any chance for a metric version like 2.0 had?

2 things I can see... No rice hulls or other lautering aids. That mash was sticky with all that pumpkin No mash out to raise the grain bed temp to 168-170 to further liquify the sugars. My guess is you left a lot of sugars in the main mash.

My second year cascade plant is acting a little strange. It's about 20' tall and there are quite a few cones but they are small, maybe 1/2 the size of the centennials next to it. They do have lots of lupulin and smell great. The odd thing is it seems the cones have stopped growing and it's...

In BCS, his ESB recipe doesn't have Special Roast. Only the ordinary and special bitters do. I beleive it's Maris Otter, C120 and aromatic for his ESB now (I'm brewing his ESB this weekend) Most of his recipes are different in the book then what was posted on Beerdujour.

I second the Special Roast. I've brewed JZ's ordnary and special bitters before and there was a twang/tartness also (both with different yeasts, WY1028 and WLP007). JZ's Northen English and Southern Browns also have special roast and they too have the tartness but it goes better with those...

I brewed up Jamil's Belgian Specialty ale (Orval-ish clone) from BCS a few weeks ago. Grain bill was the same (which included 1lb of table sugar) but I used Wyeast's PC 3739 Flanders Golden ale yeast instead of 3522. I just took an gravity reading as I was going to transfer to secondary and...

Couple of issues that I can see... 1 - Pilsner malt - Beers with a large percentage of pils malt need a 90 minute boil to drive off DMS 2 - Weak boil 3 - Long cooling time - Need to drop the temp to under 140f ASAP to avoid DMS creation Get a outdoor burner, a wort chiller and boil for 90...

Clean in place I believe

opps... I should read the whole post lol.

There are no limits on home brewed wine and beer in Ontario. OP asked about ONTARIO CANADA, not the US.

Is no one noticing there is nothing but bread yeast and sugar in his recipe? There is no mention of malt or hops... sugar and yeast plus some leaves which probably wouldn't even ferment. It's hooch and nothing more.

I think you got a massive hangover because you drank hooch. That isn't even beer... beer = malt + hops + water + yeast Leave out the 1kg of nettle leaves (would these even ferment?) and use bread yeast and 500g of sugar and see if you get a nasty headache again... I bet it would be the same.

You could have a Pediococcus infection in your brewery. Some strains of pedio create tons of diacetyl. I'd recommend replacing all of you plastic equipment.

To the OP... try some beers from Amsterdam, Muskoka Brewery or Wellington brewery. While not the best craft beer in Ontairo, it should help you get your pallate for more flavorful beers. Try some imports too, Hobgoblin or Fuller's ESB/London Pride. These three can be found in almost any LCBO.

I've been brewing for a year now and they keep getting better :tank: Keep that pipeline going! :mug:

I have a CAP ready to be moved from primary to seconday for lagering. Can I just rack to a keg, prime with corn sugar, wait a couple of weeks for it to carb up at 70F and then start the lagering process? My thinking is this would limit the exposure to O2 (only having to transfer once from...

Do you always use 2 table spoons of Irish Moss? Most I've ever used on a 5g batch was 1/2 tablespoon.