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Hey, guess I forgot to include The keg pics. One is 5 gallon and I think the other is around 10? Also, I totally forgot about the burner! Glad you asked. I've got a propane burner. Not sure on the BTUs but I recall it being ~$150-$200 new. It does the job well. Will add a pic soon

Last 6 pictures

Here are first 10 pictures

Hi All, I am moving to BC and need to sell my brewing gear. I am heavily discounting it the hopes that I can sell it all at once as I don't really have time to parse it out. If that fails I may consider selling individual items.. Everything brewing-related that you see in the pictures is...

Hey DarkCoder, Apimyces was kind enough to send me a few seeds from his one cross, but I'd like to have more genotypes. sending you PM :)

Hops can be male or female, and female plants are propagated clonally for two main reasons: 1- males are unwanted, and seeds will be 50% male 2- Seeds will be genetically diverse, meaning that each plant will be different. With clones each plant is genetically identical, so the end result is...

Hey there, thanks for the response. I am aware that propagation of hops for production of hops is done via rhizomes. As stated in my original post, I am looking for seeds to conduct scientific experiments. If you really need to know, I plan to produce protoplasts from embryo-derived suspension...

Hello, In my professional life I work as a plant scientist, and I am interested in doing some research that requires hops seeds. Ideally I would like seeds that are either of a good variety, or that are a cross between two good varieties. Can anybody point me in the right direction for this...

I believe I was working with a 2 gallon pot at the time, and carboy to 6 gallons at the end. So basically I steeped the specialty grains in that 2 gallons, then dissolved the extract, then diluted to 6 gallons in fermentor vessel. In other words 2 gallons in the pot + 4 additional gallons in the...

Cheers, thanks everyone!

I sense you are suggesting that I may not have waited long enough, which is definitely not the case. The bottles are 355ml, used sucrose for priming. It is 100% due to the seal, because the non-screw bottles from this batch are well carbonated. I used a stand-up capper which I normally have no...

Hey there, I recently brewed beer with a friend who was lacking a bit of tricep strength. Long story short, she didn't use enough muscle and ~50% of the bottles didn't carbonate due to improper sealing of the caps. How would one normally tackle this problem? I don't want to empty the beers...

Hey, I've been relatively inactive in homebrewing lately... A few years ago Southern Ontario had a forum called areyouansob.com, which is now down. I'm wondering if Ontario homebrewers have moved to a new forum of sorts? I love HBT but it's useful having something local for trading or...

55 gallons (220L) of iced cider, pressed half-frozen eating apples. -693.5 gallons

All the way to 0.990?

Hi there, I recently made some iced cider (juiced half-thawed apples). I decided to use some of the juice for an experimental non-sulfited fermentation. I pitched a large amount of EC-1118 starter. In short, I pitched champagne yeast but wild microorganisms are surely active. I want to...

Hi, I have about 1500 lbs of apples in deep-freezers right now. I plan to thaw them and press them for cider. For this I plan to buy two 55 gallon drums (food-grade plastic, with lids) that I will outfit with air locks for primary fermentation. I have a few concerns for thawing. Firstly, I...

True... Basically the reason my BIAB resulted in low efficiency is that while my bag was draining after mashing out, I tried pouring 170F water from a separate kettles into the bag to sparge. I think I miss the bag opening to a large extent, essentially diluting me beer instead of sparging.

I have a low efficiency because I am using a BIAB system, and I did a bad job of sparging on this batch... I read that if adding simple sugar, the best time to add it is after the yeast has fermented the wort-derived sugars. Otherwise, supposedly they will attack the simple sugars first...

Hi, I brewed red rye lager/kolsch beers recently, and unfortunately my brewhouse efficiency was lower than expected on that day. I ended up with a 1.030 OG, with an estimated ABV% of 2.8%. I want to add sugar. What is the optimal type? Both fermentations have just begun today after a ~36 hour...