Recent content by meesterparker

Love the labels on your carboy...

Beauty. Thanks. I am in that boat where I can identify off flavours, but can't always put the flavour to the label....know what I mean? Great advice...

Good to know. Only 2nd time doing a Pils, so still fine-tuning. Thanks for the tip.

Brought inside, used a heat belt to get it up to where I wanted it. Totally forgot I had those bad boys.

Hey So my Pils is in day 9 and at 1.01-1.012, and is nearing rest stage. I've got a Saison aging as well as a stout in the chamber. If I raise my temps up, will these beers be affected? I have fine tuned those 2 over a few batches and don't want to throw them off. Other option is bringing...

Did a Wai-iti/Citra IPA. Turned out real tasty

I was thinking of doing a Hef that I made earlier....replace the hops with Wai-iti and replace the honey with lightly grilled peaches....

I am thinking of it. I have a Pepper Imperial Stout on the go that should be ready by then. Also a Jalepeno Saison.

Shortfinger in Kitchener is local for me, and they are amazing. I recommend.

Just found that I have a big bag of Wai-iti hops. Tried it in a SMaSH and am looking at using them up. Got a whole lot of 2-row (already did the SMaSH with this), so looking at trying a new recipe for them. Any ideas??

Short drive to Kitchener to a place called Short Finger. Also host homebrew get together. Where in Brantford are you? I've been doing kits for a while, moving onto all grain in the new year.

Short drive to Kitchener to a place called Short Finger. Also host homebrew get together. Where in Brantford are you? I've been doing kits for a while, moving onto all grain in the new year.