Messages

1

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 15, 2013, 07:36:58 pm »

I don't have the ability to ramp up the temp toward the end of fermention. Will this be an issue?

Take it outside? (and put a garbage bag over it if it's in a carboy).

2

General Homebrew Discussion / Re: When did you switch to all grain?

« on: May 15, 2013, 06:59:09 pm »

The moment I realized that Denny's Batch Sparge website was as simple as it seemed.

3

General Homebrew Discussion / Re: Beers for the non-craft drinker

« on: May 15, 2013, 07:05:12 am »

older people (40+)

HEY!!!!  40+ isn't "older"!

Kolsch for my BMC friends.

4

General Homebrew Discussion / Re: Goose Island beer

« on: May 14, 2013, 05:29:17 pm »

You can keep the Nero. Nasty stuff.

Well now I wanna try it.

5

All Grain Brewing / Re: Grains on hand

« on: May 13, 2013, 11:33:34 am »

Crystal, probably 40 or so, maybe a range.
Munich and/or Vienna
Chocolate malt
Black patent or one of the carafa types ("special" if you want hull less and thus less bitter)

I use pale, Munich and some variety of crystal for most of my beers.

6

General Homebrew Discussion / Re: Goose Island beer

« on: May 13, 2013, 06:55:23 am »

I picked up a 750s of Matilda and Sofie here in Southern Ontario on the weekend.  Clearly there has been a recent push to really expand distribution if I'm finding it here in Canada now.

7

Equipment and Software / Re: Canner

« on: May 10, 2013, 06:43:21 am »

Does that include the seamer? $6k for both would be a good deal if they're in reasonable condition.

Actually, the seamer is all you really need. You could fill the cans by hand and then seam them, just like you would with a bottle.

With two operators, when everything is humming, that Cask filler/seamer system can do about 1 bbl/hr, which strikes me as a little excessive for home brewing.

Yes, canner and seamer. 3 yrs old. Way overkill for HB. But I'm sort of thinking longer term and I doubt these come up everyday for sale.

It may be the same as bottling work wise but getting bottles around here sucks and I hate lugging bottles lies when cans are so much easier and less fragile.
But storing 10,000 cans could be a problem.

8

Equipment and Software / Re: Canner

« on: May 09, 2013, 06:58:24 pm »

What is a two-head canner?
As a resale could you turn a profit on this thing?

This: http://www.cask.com/main/index.php?page_id=152

I was thinking the same, even if I sold it at cost after a few years I'd have cans.

9

General Homebrew Discussion / Re: Is it just me?

« on: May 09, 2013, 03:15:30 pm »

Yes, it's just you.

For me it's the churning chunks in the carboy that I could watch.  And my fish tank.

10

Equipment and Software / Canner

« on: May 09, 2013, 03:14:28 pm »

I found a guy selling a two head canner for $6k.  It's over $20K new.  I know I don't need it, I know I can't afford it but I know I want it.  The idea of canning my own homebrew is really, really appealing.  I just wish that there were enough other homebrewers around here to make it worthwhile.
So, talk me out of spending too much on this thing. 

11

Equipment and Software / Re: IC Water Waste

« on: May 09, 2013, 03:11:34 pm »

I run it into a bucket and use it for cleanup.

+1 for clean up and also water my hops (I have to take it via bucket to them so it cools more than enough).

12

Yeast and Fermentation / Re: yeast re-use

« on: May 08, 2013, 08:24:40 pm »

Old gravity doesn't matter. Pitch the right amount for the new gravity (don't over pitch).

13

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 08, 2013, 08:23:16 pm »

WLP007 and a stick of butter.

Or Ringwood.

14

General Homebrew Discussion / Re: Drinking while brewing

« on: May 07, 2013, 06:43:18 am »

did i ruin my beer? is it going to taste bad?

Ruined is probably a stretch, but based on the fermentations I've done with bread yeast, I wouldn't get your hopes up as far as flavor. Another potential concern would be contamination, since standards for microbial levels in baker's yeast are relatively high. I'd give it at least a full month in the fermenter, assuming you're bottling. Having a bacterial fermentation kick off in the bottles would be a Bad Thing.

i will kegging this brew. any more advice for me?

Just tell us how it tastes.

15

Ingredients / Ginger and Belgian Style Yeast

« on: May 06, 2013, 06:37:40 am »

I want to make a ginger beer with a pronounced ginger flavour. I've read the threads on when to add and how much and I think I've settled on adding the juice sqeezed from 4 ounces in the last 10 mins of the boil as I want flavour but not heat.
But, I'm not sure of what yeast to use. I have a large pitch of the Wyeast Belgian Canadian (Unibroue) yeast. Do you think the ginger would clash with the phenols in this yeast?