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Messages - gmac

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The Pub / Re: What's the Weather Like Where You Are?
« on: November 19, 2016, 04:03:08 PM »
Cold, rainy, miserable and just above freezing with snow coming tomorrow. Good day to sit by the fire and have some homebrew

The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 10:07:11 PM »

The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 09:38:03 PM »
Does it exist? Anyone have a link?

Just in case it was a serious question :)

Pm me if its a serious question. It's literally down to one guy that I've judged beer with and I might be able to track him down but I gave up on them a while ago.  But I suspect it wasn't...😀

The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 09:25:51 PM »
Well, there is one but they are pretty inactive.

The Canadian government immigration website crashed last night due to overuse.

Do the best you can folks. Best wishes from Canada.

Yeast and Fermentation / Vermont Ale Yeast - what styles?
« on: October 11, 2016, 01:37:46 PM »
I purchased a pitch of a locally produced "Vermont Ale" strain.  The information on the website for the company sounds very similar to The Yeast Bay's version of this strain.  Fruity, peachy esters that accentuate citrus hop character.

I made a pale ale with only citra hops and it's working away, it tastes pretty good from my hydrometer sample, definitely fruity but that could also be he high level of citra hops I added.

I would like to do another beer with this yeast but I don't want another APA.  I was wondering if anyone had any thoughts on other styles I could try and also if you had any concerns if I was to attempt an English style with this yeast (knowing full well it won't actually have the English character).  I was going to use my bitter recipe (18 lbs MO, 2 lbs C90, 1 lb Pale Choc, FWH with EKG at 1 oz per 5 gals).  Do you see any reason that it won't be drinkable?  I have ordered more yeast but I have time this week to brew and it would be good to get another batch underway. 

Any other thoughts on styles that would be reasonable for this yeast besides APA/IPA?

The Pub / Re: Favorite movies
« on: October 02, 2016, 08:59:23 PM »
Still Jaws.

All Grain Brewing / Re: Brewing today after a year off.
« on: October 02, 2016, 08:44:09 PM »
Thanks Denny. Here's hoping I didn't forget anything important.

All Grain Brewing / Re: Brewing today after a year off.
« on: October 02, 2016, 08:13:02 PM »
Today went much, much better. 15 gals of pale ale done with minimal mishaps. Started some Irish Ale yeast (best before Feb 2015) so hopefully I see some life and I can build this up for an Irish Red next. Feels good to be brewing again.

All Grain Brewing / Re: Brewing today after a year off.
« on: September 18, 2016, 07:58:23 PM »
Time to de-funk, buddy!

Somethings gotta change, that's for sure.  Appreciate the sentiment @denny and everyone else.

All Grain Brewing / Re: Brewing today after a year off.
« on: September 18, 2016, 07:57:34 PM »
You will have a great brewday! Always nice to get back into the groove.

If only it had been so.  Ran into problem after problem until finally I abandoned my mash in the cooler.  Gonna dump and run and try again next weekend.  Biggest problem is that my system is all designed around 15 gal batches.  But to do that I need to use a little forklift to lift my mash tun to drain and again to dump the wort into the fermenter.  Battery was dead, so I took it out and switched out the battery but no go.  Not sure what the problem is but given that my grain isn't fresh and I only have 20 lbs of it invested I decided not to destroy my back lugging 150 lb mash tun on and off the table.

Let's hope that next week goes better.  I am going to run off a bit of wort and boil it up to get my yeast going for next week so maybe it won't be a total loss but it's far from a win today.
Thanks folks.

All Grain Brewing / Brewing today after a year off.
« on: September 18, 2016, 04:52:13 PM »
Just thought I'd let you know.  It's been over a year since I brewed.  Been in a pretty rotten mood for a while and I think it's because I've been doing too much work and not enough stuff for me and so I'm turning to brewing to snap me out of this funk. 

I don't really even have much in the way of ingredients. 

Going with 15 gals of:
24 lbs Pils malt - it's on the older side but seems good still so what the heck.
2 lbs C 40
1 lb - Pale chocolate
3 oz Centennial @ 60
3 oz Centennial @ flameout
I don't even remember the yeast # but it's the Timothy Taylor yeast that has been kicking around in the fridge for a while.  Gonna wake it up with a bit wort before pitching.

This won't be the best beer ever, might even be one of the worst but the act of brewing will be good and a good refresher for some better beers once I get fresh grain. 
Wish me luck...

Other Fermentables / Re: Apple pressing
« on: September 22, 2015, 12:03:05 AM »
I'm brewing with West Yorkshire tomorrow. I wonder what it would be like top cropped for cider?

I may even just order some cider yeast or even German lager. Made a great cider with it a few years ago.

Other Fermentables / Apple pressing
« on: September 17, 2015, 03:22:35 AM »
It looks like I will be making cider soon. We have about 4 large garbage cans (new ones) full of apples. I have a couple questions.
Sulphite?  Yes or no? 

Yeast? Anyone use EC-1118 wine yeast?  I happen to have some and it says its good for cider. I have had good luck with lager and ale yeast but if the wine yeast is as good or better than I will go that route or split batches.

Some things seem to suggest limiting O2. I was gonna press, strain and go immediately into carboys. Is that enough?  Will pitch immediately unless I need to sulphite.

Secondary and aging - necessary?

Watch for pictures.

Other Fermentables / Re: Pressing apples and pears.
« on: September 17, 2015, 03:18:09 AM »
So the apples have been picked. 4 garbage cans full so this will be a bigger event than I had expected.
Gonna start a new thread. Lots of questions.

Yeast and Fermentation / Re: How old can yeast be and still have a chance?
« on: September 17, 2015, 02:34:34 AM »
Not that it matters but I have decided to use this for a 1.040 Timothy Taylor clone mashed at 156 so looking for about 3.8 % ABV, the. I can harvest for a bigger brew. Not going to try anything crazy high OG with this one. It's Wyeast West Yorkshire.

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