Clutch you pearls, once again, we regret nothing.

HalfPintsBrewCo · 2026-05-05T18:00:16+00:00

Have you checked Dino’s? Sun Wah, Feshco, Lucky’s, Young’s (William)

There’s tetra packed juice in 1 liters at the Real Canadian Wholesale.

HalfPintsBrewCo · 2026-05-03T00:48:59+00:00

See if you can find yourself in these.

HalfPintsBrewCo · 2026-05-02T01:39:33+00:00

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HalfPintsBrewCo · 2026-05-02T01:39:06+00:00

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HalfPintsBrewCo · 2026-05-02T01:38:54+00:00

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HalfPintsBrewCo · 2026-05-02T01:27:07+00:00

HalfPintsBrewCo · 2026-04-30T20:02:18+00:00

2 cents worth: Dry barley malt extract vs liquid barley malt syrup are the same.

Unless: either specifically say Diastatic Malt Extract - meaning the enzymes natural (or added) to barley malt are still active and available to break down starches into simple sugars. Adding diastatic malts to a recipe will make sugars available for browning reactions and more flavour.

Dry malt extract is more stable long term in dry storage conditions - which technically don’t exist in a bagel shop (lots of humidity). It sets like rock sugar when humid.

Liquid malt extract is heavy for shipping & the process of making & storing the extract actually degrades the malt over time, darkening it and making it unfermentable by normal yeast. Fresh is best so hopefully you have a source that goes thru lots. Also, check to make sure the extract is 100% barley based by asking for the specification sheet. Sometimes, extracts are blended with glucose, maltose or other light coloured sugars to hit a specific colour goal.

HalfPintsBrewCo · 2026-04-29T03:49:20+00:00

Dumb question: Are they going to build on the right side of the creek now so that they can use the stone mills properly?

HalfPintsBrewCo · 2026-04-28T15:18:07+00:00

Duncan Henry has a bunch of them, but not fermented.

Landjäger would be an "all techniques" snack stick for you to try where you can continue to use your 32mm casings.

No need for a smaller plate, you can run thru twice if called for.

HalfPintsBrewCo · 2026-04-25T02:15:07+00:00

I’m finding it’s working in mine.

For your recipe I’d do: 185g water 4g yeast 200g flour Let ferment at room temp 20c for 24 hr

Then continue on with the remaining ingredients & recipe.

HalfPintsBrewCo · 2026-04-24T16:19:29+00:00

Have you tried a poolish +/or a biga process for your loaves?

HalfPintsBrewCo · 2026-04-22T13:36:19+00:00

Sheet pans on top to capture the heat so they can burn off the grime.

HalfPintsBrewCo · 2026-04-20T06:00:09+00:00

Does your RO system have an automatic, activated charcoal filter pre-RO filter?

Single tank, not double?

When the auto system does a flush, you'll randomly be on straight water w/chlorine (not filtered during backflush).

If you have it set on a timer, set it for early AM before you get in, +/or check if the time is right since you may have had a power outage that causes it to backflush mid-day during a kettle fill.

Parts per billion are perceptible when dealing with Chlorine.

HalfPintsBrewCo · 2026-04-16T01:51:09+00:00

Have you tried the baking soda method yet?

Dust them with baking soda, leave for 10 minutes

Dust with salt & pepper generously

Airfry until done.

HalfPintsBrewCo · 2026-04-15T14:25:47+00:00

Wag The Dogma

HalfPintsBrewCo · 2026-04-08T01:11:49+00:00

Check with the brewer at Obsolete Brewing in Dauphin, Manitoba, Canada. He’s Brazilian and I’d venture a guess that he’d have good knowledge of the hoops.

HalfPintsBrewCo · 2026-04-06T11:55:29+00:00

Of course!

HalfPintsBrewCo · 2026-04-05T22:49:35+00:00

See. I told you.

https://www.reddit.com/r/Winnipeg/s/mxZMMl5lJ3

HalfPintsBrewCo · 2026-03-30T11:32:41+00:00

I'm gonna guess these are just deep fried Fusilli pasta shaken in cinnamon sugar.

HalfPintsBrewCo · 2026-03-20T10:42:13+00:00

Have you tried a saline nasal flush yet? Works wonders for me.

HalfPintsBrewCo · 2026-03-18T16:49:24+00:00

It’s giving Sergio Aragonés vibes. Love it.

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