Recent content by SquidPope

I haven't been to their uptown store, but comparing it to Noble Hop, it's definitely a larger and tidier grain selection. Hops and yeast looked about the same. Definitely a ton of equipment available, as well as recipe kits.

Excellent, I'll be making a visit tomorrow :D:mug:

They tweeted that their latest "opening date" is this Thursday. We'll see if it sticks.

My first attempt at this is ready to bottle; I think I must have made a mistake somewhere, because it tastes kind of awful :( I'll bottle it anyway, see if it gets better with age.

Alright, I picked up a bottle each of Strawberry and Caramel sundae syrup; these are going into SWMBO's Christmas stocking, so I'll give an update on how it all worked out sometime after the 25th. There is one good sign that I didn't notice before, in that the back of the label has pictures...

I emailed Hersheys to ask where I could buy their non-chocolate syrup, their answer was "nowhere in Canada". Looks like I'm rolling the dice on Smuckers after all!

I know! It's baffling! :confused: Most of the major grocery chains are within a 15-minute walk of my apartment, and none of them (Loblaws, No Frills, Metro, Sobey's) have Hershey's syrup. The small independent stores I've checked don't have it, Bulk Barn and the big drugstores don't have it...

Has anyone tried making strawberry milk with Smuckers Sundae Topping, or any sort of "sundae syrup"? I can't find Hershey's syrup anywhere in my city, SWMBO is boycotting Nestle so Nesquik is out of the question, but Smuckers is readily available. Would it work?

Yeah, they told me mid-December on Twitter as well. Thankfully, SWMBO brought home an old-timey hand-cranked mill that I can use for my grain in the meantime. One of the perks of a fiancee who owns her own antique store :D (If you're curious, it's Matter of Time at 229 Jones avenue in Toronto.)

Toronto Brewing posted recently on Facebook that they're about 2 weeks away from opening at Noble Hop's old spot. No solid opening date yet, but they've opened up the back room a bit (where the chalkboard wall behind Dave's counter used to be) for more floorspace.

Once your wort is boiling, I guess you'd just crack a few eggs directly into it as if you were poaching them? Let them cook until the yolks are solid, then fish them out and chop them into small pieces, and add the pieces back in for the rest of the boil. When you move it to the fermenter, run...

Any recommendations on how long this stuff should stay in the bottle before drinking for best results? I'm planning to give out some of it as Christmas gifts, wanted to know if I should put a "Best after" date on the label :) EDIT: I moved the wine to secondary today, and snuck a taste in the...

I must have forgotten all about this thread :D I ended up using 2-row instead of 6 (the LHBS didn't carry 6-row), and handled the parsnips differently. On the advice of the LHBS owner, I grated up 1 lb of parsnips and boiled the pulp for about an hour, to give whatever starch was in there a...

I was probably more sad than I should have been when Dave broke the news; it felt like a friend's pet had died. But at least we'll have Toronto Brewing in the same location soon. RIP Noble Hop! :tank:

That sounds pretty darn good, I might make some of that tonight.