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The spices for the west coast group Christmas Gruit. This is the weirdest beer I have ever made... and I did a fruit cake barley wine a few years ago... God help us all.

Hey West Coast group! Token Canadian here. I finally managed to source all the weird ingredients for the Christmas Gruit! I am going to brew it next week after a visit to get the malts and hops for the base recipe from a homebrew shop when I am visiting Milwaukee over the weekend. I setup a...

I settled on something very similar. I grabbed a fermwrap and temporarily connected it to one of my brew pi systems on the counter. I ordered an stc-1000 for the longer term so I can return the brewpi to the beer system.

Hello all. Sorry if this has been asked before. My basement is rather cool (60f-65f). From what I have read that is a bit cooler than ideal. I have two brewpi ferm chambers I use for my beer. They are both setup to heat or cool very accurately. Would the kombucha fermentation be suffocated in...

I re-thought that. Mailing beer in the summer is a terrible idea. I will send it in fall with the rest of them. I'll just make a trip to the states for some Christmas shopping :)

That is perfect. I want to brew it now so I can mail it when I visiting Milwaukee this summer. That one will benefit from some time in the bottle! I'll package it in old style Canadian stubbie bottles :) Count me in.

Not sure if I am reading the list correctly. Which beer is it in the last slot?

Hey there. I am interested in participating. I am in Canada, but I have a lot of friends in Michigan I can use as my mailing address. I would be up for taking on the last open east coast slot. The Christmas Gruit

Hopefully it turns out well... Really bitter... but well :)

Hard to tell RE the Exbeeriment... That is a bit different from no chill, but somewhat similar. There is some active temp control going on vs sealing it up and letting is cool. I am a committed no chill brewer. I brew and package the hot wort in a plastic cubes I got from ULINE. Works great. I...

Myndflye - I scaled the 1 gallon batch to 5 gallons. I changed the candied fruit up a bit based on what I could find locally. I also lost close to a gallon to blow off. It was a big fermentation. DurtyChemist - I got them from http://www.grogtag.com. They were a bit of overkill. They are vinyl...

It will likely be fine. Whatever the yeast does not use will just settle out. Perhaps just adjust any DAP additions to your actual fermentation accordingly. Assume it didn't consume it all. Good luck!

My gift to visitors over the holidays - a few bottles of 13% ABV Fruitcake Barleywine.. I made some great labels on Grogtag... Red with Santa riding "the bomb". Capped with a green lid and packaged in classic Canadian stubbie bottles. I used the process above. I shall report back on how it...

Street cred? TBH I find the bottle gun annoying (foams a lot) and I've read bottle conditioning is beneficial for aging.. But mostly because I haven't done it in a long time and seems fun.

I made a version of James Spencer's fruitcake barley wine. OG was 1.125. FG is 1.025. 13.1% abv by my calcuations. Fermented with WLP001. It has been is stable for the past week and the samples taste great. I normally keg my beers, but for this one I want to bottle condition it. I have...

I always brought my stuff to camcarb for refills when I was in the GTA, but that is in North Toronto. Do not recall good downtown options for such stuff.

Fruit Cake Barleywine for Christmas gifts. So much candied fruit and spices. It smelled great. Hoping it lands around 12.5%.

Excellent! Congrats

Do you have anything in the way of fermentation temp control? If not you should look at that as a priority. Ferm temp control and management of liquid yeast really brought my beer from "meh' to something I am proud to share/happy to drink.

I think the only reason is to have more precise control over hop isomerization. With a quick chill you can late hop, then rapidly cool and prevent the hops from adding bitterness. Hops will continue to add bitterness (isomerize) until about 80 degree Celsius (granted at exponentially lower rates...