The Bar Towel

I also brewed yesterday 10 lbs pils malt 2 lbs wheat malt 2 oz Nelson Sauvin at Flameout Wyeast 3711 Will dryhop with 3oz Nelson Sauvin This sounds interesting... no 60 min hop addition? Also - what temp will you ferment this at, and why? I do a fairly long hop stand after boiling, so I'll get enou...

60 min hop additions are overrated (depending on your style). I realize that 3711 is a beast and will yield a beer dry as a bone, which might be why there is no bittering addition. I'm just curious to know more of the motivation from the dude doing the brewing , so I can learn. Your posts grow incr...

J343MY wrote:I also brewed yesterday

10 lbs pils malt
2 lbs wheat malt

2 oz Nelson Sauvin at Flameout

Wyeast 3711

Will dryhop with 3oz Nelson Sauvin

This sounds interesting... no 60 min hop addition?

Also - what temp will you ferment this at, and why?

This got me thinking... I almost listed a few Muskoka beers here, then realized it was GTA only. Which brings me to my point.. There really isn't a widely available (read: in LCBO) American IPA made in the GTA, is there? If Boneshaker and Headstock don't count...then no Good call... yup I'd count t...

This got me thinking...

I almost listed a few Muskoka beers here, then realized it was GTA only. Which brings me to my point..

There really isn't a widely available (read: in LCBO) American IPA made in the GTA, is there?

I'd like to add a couple widely available, and maybe sometimes overlooked beers (because of all the new offerings in the last year or so)

Greak Lakes Crazy Canuck
Denisons Weissbier

and Mill St Cobblestone Stout.

With the release of Chimay Blue at the LCBO around the corner, I thought I'd put my last magnum of the 2009 Vintage up for grabs, in case anyone has any interest in comparing the two.

I'm on a serious lambic kick, so I'd be interested in anything interesting in the sour realm.

Got this bitch in the fermenter. The house smelled great. First time doing a partial mash went well, we hit our numbers on the balls. The smell of the mash is awesome. We also ended up using Danstar BRY-97 American West Coast Dry Ale yeast. Has anyone used it before? Thoughts? Brewed this one again...

Also late to the party but I'd take 1 or 2.

Got this bitch in the fermenter. The house smelled great. First time doing a partial mash went well, we hit our numbers on the balls. The smell of the mash is awesome.

We also ended up using Danstar BRY-97 American West Coast Dry Ale yeast. Has anyone used it before? Thoughts?

Awesome, thanks!

If anyone has an extra from this order that they'd sell off... please let me know!!!

you'd might consider a slightly larger mash tun, just to allow for future expansion (and bigger beers). for reference, I use 24gal (2x 48qt) of mash space for 10gal of big beer. you could easily max out a 5gal tun even if you're just doing a 3gal batch. just thinking about setup for future expansio...

Ok - so I want to brew something as close as possible to Crazy Canuck. I'm in the process of converting my buddy to a homebrewer, and he wants to make a batch of APA as close to Canuck as he can. He wants to continue to do this and have it as his house beer. I'm an extract brewer but after the holid...

Haven't been yet – but it's downtown and looks good: http://www.redhousekingston.com/ Red House is good... if you're up further on Princess Street you could pop into The Alibi, decent selection of craft there. Not much in Kingston... but slowly getting better. http://www.facebook.com/pages/The-Alib...