Does any one in Canada know of a place where I could either a) source ingredients for brewing or b) send a recipe to and have them make kits? I recently purchased a brewzilla and got all set up then my supplier went out of business and I’m having a hell of a time sourcing grain/hops. Thanks in advance! submitted by /u/Aggressive_Sorbet571 [visit reddit] [comments ..read more

Sadly, my LHBS shop is going out of business due to a combination of people shopping online and supply chain issues both caused by COVID. For those of you who don't have a LHBS shop near you, what online retailer do you use? I really don't want to shop at Northern Brewer, I'd rather support smaller online shops. submitted by /u/BarkeaterBear [visit reddit] [comments ..read more

Alright, hear me out. You put liquid into Keg; pressurize it. Let's say we do soda; you get it to 30-40 PSI. Give it a few days; shake the crap out of it, long story short... it is full carbonated. NOW, you want to get some out. You lower the pressure to 12-15 PSI for pouring up a nice glass. You get a handful of glasses out of the keg and sip sip. You happy and then you leave it for a few days. Here's the question: Wouldn't the pressure (30psi in the liquid) leave the liquid to fill the now lower pressure headspace area (10 PSI) allowing for equilibrium in the keg and thus lowering the carbo ..read more

Whats everyone experience brewing with things that have a tendency to stick around as either flavors or scents? Any tips for not just sterilizing/sanitizing equipment but neutralizing stubborn hangers on? My tastes tend to lean towards sweet and smokey, like so smokey whatever you're thinking is orders of magnitude too mild. Like wood smoker, in a house fire, in a volcano smokey. Like makes islay scotch look like the LaCoix of smoked beverages. Needless to say, that level of smoke... sticks to stuff and I kind of expect to have to buy a whole second set of brewing equipment to not soak scorch ..read more

I've had a batch that I racked into secondary after 12 days. And let it sit for another week. It became crystal clear and decided to bottle it. Added carbonation sugar drops, perfectly measured to the volume in my bottlea. But checking it now after 3 days, I do not see any sediment at the bottom. I'm worrying that because the beer is so clear, there's not enough yeast to carbonate the bottles ! Time will tell of course, but would like to know your opinion on this ! Am I worrying too much or am I in for a flat beer ? submitted by /u/lost-in-thoughts123 [visit reddit] [comments ..read more

This idea has been thrown around for some time and I just had a few questions you may be able to answer… To use the water from cereal mashing the rice or no? To anyone who has brewed with wild rice: any issues clarifying the beer at any point? Lastly, I was also considering the temp control in regards to the water from the cereal mash as well as considering the mash temp when adding the cooked rice. Yes I plan on cooking the rice ahead of time and ideally would use the water from that process. Thanks in advance. Cheers??? submitted by /u/StraightMark1175 [visit reddit] [comments ..read more

Hey yall! Relatively new to brewing and have a few stupid questions I'm too embarrassed to ask irl? here we go, don't judge too badly, yeah? Is using only yeast enough? That's the only thing my grandparents used when making theirs and it always turned out great, but is it the same for dandelions and other wines? I bought a whole packet that has : a) pectin enzyme b)Saccharomyces cerevisiae yeast c) nutrients (ammonium phosphate, adhesive agent CELLULOSE, vitamin B1 (thiamine)) d)preservatives e)silica 30% solution SIL FLOC and gelatin solution with sulfur dioxide CLARGEL But I'm not even su ..read more

I opened the first bottle on Monday and it hadn’t carbonated enough so I waited a few more days today it’s carbonated but it tastes like rotten apples It’s drinkable but it just isn’t very pleasant it’s not visibly infected no mold or anything it is definitely way darker then I thought it should be Just curious on what I should do here should I leave it for another week or so or just toss it submitted by /u/StinyNiger [visit reddit] [comments ..read more

Hey everyone! I have been reusing my yeast lately by yeast washing. I’ve noticed when using the yeast again the beer will hit FG much faster (sometimes within 2-3 days). I am wondering if I should still let it sit in the fermenter for 10-14 days when that’s the case or if I am able to keg it sooner. My only concern is with IPAs and dry hopped beers that sitting too long cause oxidize it. Let me know what you think- thanks! submitted by /u/YeahWeed [visit reddit] [comments ..read more

I’ve heard only BSI-drei can ferment out wort to near sacch level attenuation levels, but have also seen videos of people using Br-8 or wlp 648 for 100% Brett beers. Anybody have a list of strains/products than can or can’t be used for 100% Brett beers? submitted by /u/BeviesGalore [visit reddit] [comments ..read more