The Bar Towel

what's the actual reason behind the closing of these many in this indusrty? :o It’s the sum total of lots of things. Input costs for breweries skyrocketed in the early days of the pandemic and haven’t come down much. Commercial and industrial rents have gone up. Shroom and weed stores all over the ...

They did some restructuring and let their brewer go a while back. I’m not sure if they’re brewing at the physical location anymore.

You can't realistically over-aerate with air You also can't aerate enough with only air, theoretically. For something high OG you want much more than the 8 ppm max you get with air, closer to 12-16 ppm would be better, which needs pure O2. A 2nd aeration after 12-18 hours would help mitigate this o...

i'm with eric on this. but jason, just wondering what's a pain about O2 stones? just don't touch the stone and it's fine. rinse immediately after and it's fine. sanitize first and it's fine. Dry yeast doesn't need O2 (seriously, it's in the spec sheet the manufacturers give to brewers). That, the c...

I'll always remember the time a craft beer loving employee there called me out on returning bottles I didn't buy in Ontario. I had a bunch of Founders, Bells and Dark Horse empties I had originally purchased in Michigan and they refused to give me the deposit money. I returned bottles/cans purchase...

2 curious questions for you 1. oxygen stone to aerate? 2. will you re-oxygenate at 24 hrs? I've never done a brew this big, but oxygenation is really for yeast growth. If you're pitching it on a healthy cake, I don't think it's necessary. yeast growth isn't my forte. but oxygen never hurts yeast gr...

For a mild thread jack. I have been thinking about what makes a good bar. And, top of the list, is ALWAYS good staff. I'd rather hang in places with 6 craft taps and a good bartender than a place with 30 and a staff with no clue. The number of places I've been to with both a bunch of taps and good s...

If you are going to invest big time into homebrewing be sure not to skimp on fermentation temperature control and yeast management. Far too often do I see people with fancy 3 vessel systems fermenting their beer at ambient temperatures.... ^^^^ This The stuff that happens in the brewhouse is, undou...

Do people normally de-chlorinate in Toronto? I've never bothered. Slipping in a late post ... I've brewed the same recipe using straight Toronto tap, carbon filtered, sediment + carbon filtered, and deionized water. In general, I prefer deionized water + gypsum / calcium sulphate with a bit of calc...

Hi guys,

I'm at Jane / Dundas. They're good to go for pick up Th or Fr evening, daytime is a little harder to arrange.

I'll even sweeten the offer to $90 just to see them all go.

You can reach me at shacklands <at> gmail.com

Cheers!
Jason

damn it. i need 2 of the 6 gallons. like, badly. for this week. So ... it's a sellers' market? :) They retail for a hair under $40 here, http://www.torontobrewing.ca/servlet/the-450/6-Gallon-Glass-Carboy/Detail Or $46 here, http://www.homebrewsupplies.ca/product/245-6-gal-glass-carboy/ And if you'r...

Hi Folks, I'm clearing out some carboys from the basement. 5X 6 gallon 2X 5 gallon 1x 3 gallon (?) $100 for all of them -- the approx. retail value of new ones from CHS is just under $300 + tax. They're as is. I just washed them with Oxi, but 2 or 3 have some flecks of schmutz (about the size raspbe...

For a 20l beer, it takes about 1 gram of dry yeast to provide the yeast necessary to bottle condition a beer. The math goes something like this. 1 - 2 million cells per ml. 1 - 2 billion cells per litre. 20-40 billion cells per 20l batch. 20 billion cells per gram of dry yeast. So ... between 1 and ...

J343MY wrote:You know what, the smell coming from the airlock today is pretty good actually. Unmistakably durian, but subtle.

I don't think I've ever seen the words "durian" and "subtle" is such close proximity before.

Good luck

Jason

J343MY wrote:The Durian Saison is official, no backing out now.

This image is useless without an aroma attachment

Good luck!
Jason