Recent content by userzero

I am in that sorry interval between two brews, but I found an unmarked brown PET bottle at the back of the beer fridge which I though was a bottle of Black Rock Cider I brewed last summer. I was resigned to drink it even though it's minus 20 Celsius out there with a -35 windchill factor. It...

I am very critical as well. Problem is my two first batches were very good. I don't know if the people around me like me enough to lie about this, but they all said the two batches were very good. So I am left wondering if my taste isn't so good and they are just trying to be polite, or if it is...

La Voie Maltée in Chicoutimi, Quebec, Canada. Translates as "The Malty Way". About 5 minutes from my house, life is good there. I like their Red Ale and their Stout. And great food too! They also have a seasonal IIPA that's very good.

"You know you could very easily poison yourself with that, right?" An old uncle told me that last week when I told him I brewed beer as a hobby, while coughing half his left lung just after a long drag on his cigarette...

Dear diary All my life I have been content to drink one or two Budweiser a day, and never really felt like I wanted to drink more. When I drank more beers, it was because I was in a social occasion. From time to time I also drank some micro and found it nice. Then after making a few batches...

Here are two more pics showing more details.

Dear cook, You put way too much bacon in there. Sincerely, No one ever.

Thank you all for the kind words! Well, the thing is my toy budget has been dead for a few months now! I will buy another stainless steel pot and another burner to mount on another mobile "shelf" above the mash tun. For the time being, I overshoot my water temperature a little, and transfer to...

Fantastic!

I needed my setup to be easy to store, and I did not want to work in a ladder most of the time. Also I did not want to use a pump. So I built this baby. I use the boat winch to raise the shelves once it's time to transfer from one vessel to the next. I always work at a normal work height, and...

For the first few quarts, I stick a (sanitized) thermometer in the stream of wort going into the carboy, and I play with the water flow or wort flow until I hit the desired temp. If the wort is too cold, I reduce water flow. If it's too high, I reduce the wort flow.