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Canadian Eh!L

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  1. Yup. Gave it all up for healthy living! I found life was just too short to spend half of it smashed. My kids are of the age that they are really fun to hang around with so I gave up the booze so I could have more time for them. I sold my brewery this past summer. The proud new owner took away 3 truck loads! Good luck to that guy. He'll need it!
  2. I've got to say that those Viking beers that I brewed were my favourite of all my brews that I created in the 7+ years that my brewing obsession spanned. By far the most interesting and complex flavours and aromas. It's definitely one I miss since hanging up the beer stein. Those were interesting times. I'm glad I've moved on though. Chad PS. Hello to all my old mates here on the forum. I still check in from time to time to see how you are all doing.
  3. Hey King, Do you ever brew the Viking beer anymore? I was just looking at the old thread here because I'm thinking of passing on my old recipe to a friend that's into brewing. Cheers and good brewing, Chad
  4. Hi Christina, I am Chad's wife and I have been making soap for many years and selling it at local farmer's markets. Now I have not made Beer Soap but... If you have hops (or other herbs) that you would like to scent the soap with try soaking it in oil for a day or two before adding it.This protects the colour and scent through the soapmaking process. Just make sure to weigh the oil you soak it in and use it in your lye calculations. You can also make a tea with the hops. Pour boiling water over the hops. Use a small amount of water and also adjust your water in the lye solution accordingly. Add your hops tea after you have started mixing your lye solution and oils together. This will probablyadd some interesting colour too. My third idea is essential oils. This takes some thought. Use essential oils that are inspired by your hops....Do some thinking and smelling over a few days... (My nose seems to change over days!) I am thinking lemongrass and citrus oils. I think when they talk about hops they do mention the types of aromas. Essential oils of course don't last forever like synthetic scents do but that is a good thing! Synthetic fragrances can be overpowering, trigger allergic reactions and are not biodegradeable. When putting together a scent try to layer the scents. This will help the scent last longer and make it more interesting and realistic. For example for hops - (maybe..) lots of lemon, some pine, a little lavender... Have fun making soap! Catherine (Willowbank Soap Co.) Visit us on Facebook if you have any more questions!
  5. I've always gone commado with the oak chips at the same time as I pitched the yeast. I've never had any problems with nasties and I brewed this very beer several time as well as other oaked ales. Naw Lusty. I'm not participating on any other brewing forums. I just sorta' stopped brewing all together several months back. My last brew day was maybe back in May and if not then March of 2016. Life just got in the way. My boys are at the age now that they are a hell of a lot of fun to spend my weekends with biking, hiking, fishing, etc. I had always intended to get back into it but the passion has fizzled a fair bit. I do still have a mountain of raw ingredients that are calling to me to be used up and I did go as far as ordering some dry yeast packets a little while ago, but that's as far as I've got. In fact I'm thinking seriously about tearing down my 10 gallon brewery because it takes up so much space in the shop. Maybe I'll try a 5 gallon BIAB again someday with a set up that can be easily put away each time. I've even gone as far as taking a break from drinking all together. I figure 20ish years of drinking heavily every night is probably enough for a while. I'm sure my body will appreciate it as I know SWMBO does! I do miss having a nice beer in the evening after a hard day though. I just don't need 8-10 of them. Seeing my Big Island IPA recipe still being brewed and talked about makes me feel good. That I could brew and create a mighty fine ale such as that as well as many others is something I can be proud of. Maybe one day I'll brew one again for myself. Just typing this post has been somewhat inspiring. Happy brewing, Gang. Chad
  6. Hey Christina, Thanks for the great advice! Better late than never, eh? Hey Shibby, I think you should give the pH 5.2 a shot. I only ever bought and used one tub. During that time my beers were turning out better than they had been previous. After the tub was all used up I just went back to not using any water treatments. The quality of my paler style beers went back to being shite. At this point I started looking into water profiling and building my own profiles to suit the style. I now have these issues under control. I think
  7. Hey Dirty' date='[img']unsure[/img] frigdes are gadgets that help achieve stable fermentation temperatures. If one can achieve this with another means than they should go for it! there's more than one way to skin a cat
  8. Hey KR, So it's time for another Viking ale, eh? I'll have to see if my "Cabin" strain is still alive. Maybe I'll make another one myself soon. Is this your first AG Viking? I can't remember. I'm not sure if it matters with BIAB or not, but when I'm brewing with that much Rye malt in the bill I like to include a few good hand fulls of rice hulls to help keep things flowing.
  9. Wow! Looks good, Ben. I've though about doing this myslf. I've not got around to it, though. Are you going to dedicate a FV to this experiment?
  10. Brewed this one today. It's my first AG brew in over a month and a half. It felt good to be back at it. I grabbed an OG of 1.044 and I left a little more in the kettle then I would have liked, but that's what usually happens when I brew with rye malt. I only got 37L in the FVs. That's a brewhouse efficiency of only 76%. It was a great brew day none the less. Whitbread Rye Brown Northern English Brown Ale Type: All Grain Date: 01 Jun 2016 Batch Size (fermenter): 40.00 l Brewer: Boil Size: 49.93 l Asst Brewer: Boil Time: 75 min Brewhouse Efficiency: 85.00 % Est Mash Efficiency 89.3 % Fermentation: Ale, Two Stage Ingredients Malt bill 5.25 kg ESB Pale Malt (Gambrinus) (4.0 SRM) Grain 1 73.2 % 0.75 kg Rye Malt (4.7 SRM) Grain 2 10.5 % 0.50 kg Caramalt Malt - 35L (Bairds) (35.0 SRM) Grain 3 7.0 % 0.30 kg Munich Malt - 10L (10.0 SRM) Grain 4 4.2 % 0.25 kg Chocolate Malt (350.0 SRM) Grain 5 3.5 % 0.12 kg Acid Malt (3.0 SRM) Grain 6 1.7 % Hops bill 60.00 g Willamette 4.50 % - Boil 60.0 min Hop 7 18.0 IBUs 30.00 g Willamette 4.50 % - Boil 20.0 min Hop 8 5.5 IBUs 30.00 g East Kent Goldings (EKG) 4.30 % Boil 5.0 min Hop 10 1.7 IBUs Yeast 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 - 1.0 pkg Whitbread Ale Yeast (White Labs #WLP017) Yeast 12 - 2.11 tsp Yeast Nutrient (Primary 3.0 days) Other 13 - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Beer Profile Est Original Gravity: 1.046 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 25.2 IBUs Calories: 427.1 kcal/l Est Color: 14.1 SRM
  11. No, this is not a bread recipe. This is a recipe I have put together with ingredients on had and focusing on the yeast WLP017 Whitbread. It's the first time using this strain and I am going to match it up against S-04. I thought I would try something a little different with adding the rye malt into a Northern Brown ale style brew. I think it might go well together in a crafty/homebrew sort of way. I'm going to brew this one tomorrow. I hope. Whitbread Rye Brown Northern English Brown Ale Type: All Grain Date: 01 Jun 2016 Batch Size (fermenter): 40.00 l Brewer: Boil Size: 49.93 l Asst Brewer: Boil Time: 75 min Brewhouse Efficiency: 85.00 % Est Mash Efficiency 89.3 % Fermentation: Ale, Two Stage Ingredients Malt bill 5.25 kg ESB Pale Malt (Gambrinus) (4.0 SRM) Grain 1 73.2 % 0.75 kg Rye Malt (4.7 SRM) Grain 2 10.5 % 0.50 kg Caramalt Malt - 35L (Bairds) (35.0 SRM) Grain 3 7.0 % 0.30 kg Munich Malt - 10L (10.0 SRM) Grain 4 4.2 % 0.25 kg Chocolate Malt (350.0 SRM) Grain 5 3.5 % 0.12 kg Acid Malt (3.0 SRM) Grain 6 1.7 % Hops bill 60.00 g Willamette 4.50 % - Boil 60.0 min Hop 7 18.0 IBUs 30.00 g Willamette 4.50 % - Boil 20.0 min Hop 8 5.5 IBUs 30.00 g East Kent Goldings (EKG) 4.30 % Boil 5.0 min Hop 10 1.7 IBUs Yeast 1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 - 1.0 pkg Whitbread Ale Yeast (White Labs #WLP017) Yeast 12 - 2.11 tsp Yeast Nutrient (Primary 3.0 days) Other 13 - 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Beer Profile Est Original Gravity: 1.046 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 4.5 % Bitterness: 25.2 IBUs Calories: 427.1 kcal/l Est Color: 14.1 SRM Any thoughts welcome.
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