According to the source I received this guide, using dry yeast is generally not recommended, however I have done dry yeast starters with no problems.
Since I bought a new brewery, it has been kind of awkward to host
another public brewing session so I decided this is the opportunity to
create my first video tutorial during the process of making beer.
Perfect timing since I do not have a “formal” place to use my brew
kettle yet (hopefully the garage when it is cleared up) so I am doing
beer kits right now.
Wheat Beer and Dry Ale kits are currently fermenting. The video
tutorial is being made during all the steps I am taking while doing
the wheat beer, but with this kit, the steps are the same for every
kit style that is available. The kit I am using is brewer’s wort or
pasteurized wort type of kit, which requires no boiling so for the
ultimate beginner, you do not need any pot or brew kettle, stove, etc.
Today I stopped at the LCBO store and saw Black Creek’s newest beer was available here!
Not that I always wanted to try this one, but I saw it by chance and enjoyed meeting the Brewmaster when I visited Black Creek.
The beer was nice, had a slight hoppy aroma. Clearly it was a brown ale style, similar to nut brown ale. The hoppy aroma made me think it was bitter, it was on the sweetness side. Clearly this beer is not my favourite, but it is a beer I enjoyed. My rating of this beer: 6/10.
This book is a good one, I bought two in case friends wanted one. If you are interested in this book, let me know. It is packed in a box right now, but I believe I purchased it for CAD$15. Make your offer for this one if you are interested in it.
My brewery moved to a new location in May and we were so busy getting settled in. So that is January, February and May without any home brew session. Hopefully I get to brew double batches this month.
I had a Festa Brew wheat beer kit that I wanted to try and start in May, it is a very basic kit that I recommend for beginners to start with to get a feel of the attention and time required for the fermenting, transferring, priming and bottling process.
This weekend I will try to start this kit and hopefully a wine kit too.
Hopefully for a long time without any malware or screw-ups!
How the hell is malware inflicting my website!
On Tuesday, it was Day 5 of brewing Canadian Ale. The kräusen has not sunk yet, felt the beer will be ready to be transferred to the secondary fermenter within one or two days.
Thursday, I decided it was time to transfer the beer to their secondary fermenter to remove the kräusen and help clear up the beer.
The gravity reading at transferring time was 1.001 @ 16•C, hence the alcohol by volume may hit the 4.5% mark, good for a summer Canadian Ale!
So far the beer tasted like beer, with a slightly stronger bitterness and hoppy aroma.
Summary so far:
Yeast activity was noticeable within 12 hours of pitching so fermentation kicked off pretty well. O.G. was 1.034, well below the targeted 1.050 goal. Either there was too much water or the wort was chilled below 15•C thus altering the reading.
My estimated ABV is 4% to 4.5% and I am confident the beer will be great tasting beer!
Some of you mentioned that you would like to try brewing your own all-grain home brew. While I highly recommend starting with kits first to get the feeling of the “labour” and “waiting”, this blog has a post on a method to brew small all-grain beer.
Just a summary of upcoming home brew I plan to brew in April and May (confirmed dates and times will be announced later):
April 6 or 7 (am), Canadian Ale (Grain-Extract)
May 5 or 6 (pm), Festa Brew Wheat Ale (Kit) – http://www.magnotta.com/