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http://ottawa.ctvnews.ca/beau-s-employees-now-owners-too-1.2904506 Employee share ownership. Nice way to keep it independent.

I was going to make my first lager. Made up a 5L of 1.040 two days before brewday. Put it on the stir plate, and saw no activity, no krausen, come brew day. The WLP840 was a few months past best before date, but I've used older yeast before with no problems. So, I switched my brew for the day...

I've got a KAB6 which uses the BG14 burner. On propane, the thing works awesome. I got the Blichmann NG conversion. I get flame, but cannot imagine brewing on it. I cannot get a blue flame, even with the vent open all the way. And it just seems so weak. I haven't tried a pot yet. I used the hose...

I brewed up 10 gallons of Centennial blonde just over 3 weeks ago. Pitched a third generation of WLP001. Checked the gravity after two weeks, and it had gone from 1.052 to 1.042, held in the chamber at 65F. I was thinking that this was my first stuck ferm. But, I left it alone, raised the temp...

I'm looking at getting the ic3500 induction plate, and want to sort out my infrastructure. I've got a dryer plug that is not used as my dryer is gas.. 4-prong with 3/10 running to it. But my house has a fuse panel instead of a breaker panel. There are a pair of 35 amp fuses on the dryer...

I have built an addon onto my shed, originally for bikes, now as a brew shed. I'm going to build a stand for my two 10g coolers and BC burner. I have always had my two Chuggers and plate chiller on a portable stand, wired with switches, that I took in the house and brought out only when I...

In designing my next upgrade, I'm leaning towards HERMS, just because the concept appeals to me. But for those who have gone this route, or who have done RIMS instead, what are the differences you found, as they relate specifically to an electric brewery? Cost to the control panel? Cost of HEX...

In the seemingly eternal road of upgrades to my brewery, I'm looking to employ my pumps more. For years, I've batch sparged, but I have fly sparged in the past with gravity. I've got two Chuggers now, fitted with camlocks. The question is really about how you vorlauf with a pump, and then...

Last weekend, brewed 25 gallons of Centennial blonde. This is the first time I have aimed for that volume and I found the burner had a hard time keeping it rolling. Everything went well, except the boil-off. It was moving, but while I was aiming for 27 gallons post boil, I ended up with closer...

About a year ago, my buddies and I brewed up an oatmeal stout. I swear this has become three different beers through time. Trying it fresh, meh, it was good, but not anywhere near as satisfying as our dry Irish. I polished off my keg about 7 months after brewing it. At the end, I was so...

For the past couple years, I've been all over the IPA. The more I brew, though, my tastes are expanding and becoming more refined. When I started appreciating good beer, I couldn't drink Belgians at all. At the time, it seemed like I couldn't deal with the carbonation. I'd be burping and farting...

I brew with two other guys. Our Simcoe IPA was done fermenting. One guy took his from the ferm chamber and kegged it up. For some reason, he didn't put the temp probe back in the chamber, and the controller kept the heat on. When we checked on it, it was already up to 109 F! The beer had sat...

A friend of mine had a Bosc tree that gave him over 600 lbs of fruit. He thought, instead of wasting it, he'd get them pressed and make cider. He also was expecting me to help out, because I brew beer and that's the same. :confused: Circumstances what they were, we didn't add the Nottingham...

So my buddies and I have finally gotten our 40 gallon kettle working. We brewed a Kolsch yesterday, no sparge, 22 gallons and 35 lbs in the mash tun. First time using the 30 gallon tun and overshot mash temp by 15 degrees (!), so lots of stirring. The dimpled cylinder in the center is the...

Beersmith has worked great for me. My temps, volumes, gravity. Everything works fine, except color. I don't have any SRM values to give as an example, but when brewing anything with even a tiny quantity of a roasted grain, my final colors are way, WAY darker than Beersmith estimates. I'm...

My buddy is getting his pears crushed this aft (not a euphemism). We collected 677 lbs of Bosc pears off his one tree. We have no idea yet how much juice this is going to result in, but there are about 5 guys involved that will be taking the juice and fermenting it one way or the other...

I found a stainless barrel locally I was thinking of picking up. I can't tell the exact size yet, as I only have pictures, but the bottom says that it is DOT 17e. From my research, that seems to indicate something about Department of Transportation rating for hazardous material. The guy selling...

So, I brewed a red rye a few weeks ago. It's the first time I've brewed with rye, so I don't know if a huge mouth feel is to be expected, but I haven't felt this in other rye beers I've tried. It's also my first time using Old Sonoma yeast, but I can't imagine that strain would cause this. By...

My past several batches have been mildly infected. I say mildly because I've only dumped a few of them, and choked down the others. Cloudy, funky sweet flavor, pellicle in FV. I've changed hoses, disassembled and cleaned ball valves. IC goes in 15 minutes left in boil. Changed FVs. I'm...

I built a chamber in my brew shed in the winter to keep my fermenters warm, but have yet to add cooling. On the weekend, the chamber got up to about 80F. I figure it was only that high for a couple hours before I moved everything to the basement. I've got a few pale ales (US-05), a two ciders...