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I'm a bit shocked that only one person suggested a wheat beer. Ive frequently heard hefes are a simple to brew beer best consumed young, so I put that to the test to see just how simple and how young. I had a simple recipe, 5lbs wheat malt, 5lbs pilsener, a single bittering addition at 60...

Yeah, forget the pop tops, not only are they few and far between, but in Ontario the prices you have to pay the extortionate prices for the beer inside. Brewing in Canada can be rough sometimes but the one good aspect is that our twist offs are designed to be reused many times. That means you...

Feh, to those that say homebrewing isn't cheaper: come to Ontario! $40 for a 24 of crappy macro beer, and $50+ for micro! And that's if you can find the micro you want at your local beer store or liquor store, we drown in a sea of crappy beer up here :( I for one, got into this game so I could...

Instead of the German Oktoberfest, just say it's for the KW Oktoberfest! Starts on the 7th of October and runs for 1 week. Should give you a bit more time!

Brewing a stout this weekend (well, I originally called it a porter but I was informed it's more of a stout, so there it is) to make up for my disaster of a brew day last weekend. I thought it went well, brewed a brown ale, but it turns out I actually missed my efficiency, ended up with a way...

So I've been trying to fine tune my brewing process, but one thing that I noticed from my last batch was some strange gravity readings and strange results from beersmith. I intended to collect a total of 5 gallons of beer in the fermenter, so whenever i set up my beersmith equipment profile, I...

Okay. I've decided. I'm buying a chest freezer and converting it, but I will leave this batch of brown ferment in the low 70s, then after about a week or so I'm going to leave it relatively temperature control-less for the following 3 weeks! It will be a good experiment to see what the limits...

Okay I'll keep it at 70 then. At least this time. I also read on here that the first week is the most important for temperature control, and after the initial fermentation is done, it's must less important (within reason). Would it be alright to leave it around 75ish or higher after that, or...

Sorry totally forgot the most important part! I used s-04. It says safe range is 65-75, but I've read people like to keep it at the low end of that range. Would the flavours produced by a temp that high fit the character of a brown ale?

Yeah, it does lol. The thermometer is off by few tenths of a degree, I know that, and my hydrometer IS the second one, the first broke on my first brew day! Lol. Anyway I suppose I'll see what the final gravity is and go from there. The yeast is going nuts right now anyway. It'll make beer! So...

I was just wondering how soon the temperature of the beer should be down to target so that he flavours aren't affected? I know ideally it would be ASAP, but for reference I brewed on Sunday night, and despite my best efforts with a swamp cooler, I can't get it below 70-72ish because of the heat...

It was 1.031 at 83f, which is where I got 1.034 from.

Just checked it now and that's not it. Any other thoughts?

Sure, 7 lbs 2-row 2 lbs caramel 60 .25 lbs chocolate .25 oz Galena at 45 minutes remaining .25 oz Galena at 30 minutes remaining Mashed 14 quarts at 154f for 60 minutes, batch sparged with 6 gallons, collected 7.5 gallons with a gravity of 1.034.

So I have an issue. I brewed last night, and took a gravity reading pre-boil and post-boil (well actually the post-boil was once it was dumped in the fermenter), but the post-boil was not what I expected. The pre-boil was 1.034, corrected for temp, with around 7.5 gallons of wort. After I dumped...

Hey everyone. Doing my second batch as we speak, half hour into the boil, and I have the beer split into 2 pots, boiling seperately. Was just wondering (forget what I did last time!), should I rack from one pot to the other to combine them, or just dump it in? I can't remember if oxidisation is...

Yeah. . . but what about commercial beers? Same problem.

So I just cracked open the first (well second really, but first with any carbonation) beer from my first ever brew. It clearly had some head at first, not much, but some, but it went away after about 5 minutes. This doesn't just happen with my beer, also with commercial beers. I tried not using...

Okay so I looked up what the slurry is actually supposed to look like, and that picture above helped, and I figured I didn't have enough to pitch straight into the fermenter. I thought I'd done something wrong to get such a small little pool of slurry at the bottom, but it looks like that's what...

So it says that even if my slurry was extra liquidy, and 25% of the liquid was non-yeast material, that I would only need to pitch 238ml? So I guess just pitching one whole pint jar (which I figure would be around 350ml) straight into the fermenter. The yeast was washed yesterday night...