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For Perlicks in Canada I get mine from Ontario Beer Kegs

I mas meaning to post these pics from last year. I followed the directions I got on here and got some pretty ridiculous results. These are the 2 Chinook plants I grew: These are just some of the 4 dry pounds of hops I harvested from these two first-year plants: I am afraid of what they...

Generally the stronger/darker the better for aging. I like to age barleywine, imperial stout, dark/strong belgians and sour/wild beers. For temperatures, coolish (50-60) is good but if your basement is in the mid 60s then I that should be fine. I'm not sure about humidity but I can't imagine it...

It is for the spray ball, to clean/sanitize in place. They sell it along with the fermenter. You pump liquid in and it sprays all over the inside of the fermenter. You are supposed to be able to clean it without removing the top but I find it is faster if I give it a scrub then PBW spray.

I don't remember exactly but I think it was around $400 for the two. The coils have worked pretty well. I haven't had any problems besides the coils sweating in the summer.

I read that for each point of gravity drop 0.5 volumes CO2 are produced. This means that a 1.060 beer finishing at 1.015 (45 points) would be enough CO2 to carb 18 batches of the same size at 2.5 vol. If you take into account a finished batch is already at about 1 vol, it's more like 30 batches...

I just used this yeast for the first time and had an interesting experience. It didn't start super fast but bubbled along for 6 weeks, bringing my 1.084 quad down to 1.006. It fermented at about the same pace the entire time. I tasted a sample when it was almost done (1.008 maybe) and it still...

@thefost... The syrup makers made him disappear because he discovered their recipe!!! :D I hate when you come to the end of a thread and the OP never delivered. I was very interested in his recipe too

It is a mystery :confused:

Once I was looking for empty kegs to clean and refill when I found one that was not labeled. I almost opened it and poured it out but thought better of it. I hooked it up and started drinking once it was cold. It was pretty good, sort of porter like. I don't remember making it and I don't have a...

I would like some things please

You can actually buy malted oats and they have the proper enzymes to convert. You can even make 100% oat beers, although I would guess that a stuck mash would still be a problem. Quick oats however will not convert by themselves.

For short term use it would be fine. I wouldn't leave it with beer in the coils for long term though. Pre-fermentation wort has a ph of above 5, whereas post fermentation the pH is well below 5. This increases the amount of copper being leached. Now this you do not want to do...

Ha! I should have looked for this thread sooner. I have broken 4 1043 total

You don't want the pH to go above a certain value, but the acidity of the malt helps that not happen. I acidify my sparge water to about pH 6, but unless you sparge way too long that the malt loses all its buffering capacity it's not really a problem

I bought mine at Canadian Tire for $2/1lb can. It is something that is pretty easy to find I think, and is supposed to be pretty good for that kind of stuff. EDIT: I think you can get it at a lot of home stores; they have a list of places it's sold on their website.

Sweet; I will be getting in on this.

Thanks. I filled one up with 30 gallons of pale ale yesterday and the glycol tubing looks to be working well. I am hopeful for lager brewing ability.

I thought I would post some pics of my new fermenters. I bought 2 40 gallon conicals from Stout Tanks. I haven't used them yet but I have one rigged up with glycol tubing and foam insulation and will probably be filling it with pale ale this weekend. I used steel strapping and a bolt to pull...

Not sure if this has been asked but I can't find it anywhere. I want to use Bar Keeper's Friend to CIP my fermenters (cleaning and passivating) but I'm am not sure how much to use. What concentration do I mix it?