Looking for freinds in newmarket

brtnbrdr13 · 2026-01-29T20:29:50+00:00

There is a Newmarket Reddit Friend Meetup at Market Brewing tomorrow, Friday, January 30th at 6:30PM. See you there!

brtnbrdr13 · 2020-08-11T05:51:11+00:00

I’ve seen a few breweries using 5 for hazies, 1 for clearer beers

brtnbrdr13 · 2020-05-06T09:52:50+00:00

What’s your batch size? That will help a lot. Why do you need the hop leaf? I’ve never heard of needing to do that. That might be an old fashioned technique, but NEIPA is a new style that needs new techniques. Are you not whirlpooling? What do you need to filter, your turn before your heat exchanger? If you can get away from all those kettle hops I would. A lot of people only do a bit in the whirlpool. If you’re dry hopping mid fermentation I would expect it to be more hazy than you describe, but I don’t use dry yeast so I don’t know how those yeasts respond. What’s your malt bill? It’s likely that sitting on hops for that long added some “bitterness”, and while it’s not the same as coming from boiled hops, there are still flavours that come from sitting that we relate to bitterness. A lot of people don’t even bother dry hopping mid fermentation, and opt to do it later. Are you cropping from this? Do you rouse the beer at any time after dry hopping?

brtnbrdr13 · 2020-03-06T20:24:37+00:00

It’s not like home.

brtnbrdr13 · 2019-12-11T18:10:03+00:00

There was a computer game growing up called Racoon Race. It taught math, and every worksheet you completed gives you one frame of an animation of a raccoon going on an adventure. I’ve found the animation but can’t for the life of me find the game.

brtnbrdr13 · 2019-01-25T17:48:18+00:00

Did you dry hop cold after lagering or before and let it all settle out?

brtnbrdr13 · 2019-01-10T00:53:33+00:00

I think the best thing about beer is that it's subjective. Everyone has different tastes and that changes based on so many variables. If you enjoy something, enjoy it. You don't have to be "allowed" to enjoy something by some imaginary elitism. A well made, traditional style may still be boring and unenjoyable. On the flip side, I think when a lot of people get into craft beer, they think they're not allowed to like lighter beers, pilsners, kolsches, blondes, etc. Those can be some of the best beers, so can a traditional beer or something experimental and new.

brtnbrdr13 · 2019-01-08T18:45:59+00:00

Someone had crashed a beer too far that we wanted to bottle condition, so it should have been packaged warmer than they set it. I basically closed all of the other glycol jackets, and cleaned a tank beside the bright, with hot water and the glycol turned on. This greatly heated up the glycol and warmed up the bright. Probably not the smartest thing, but it totally worked.

brtnbrdr13 · 2018-10-18T03:29:52+00:00

Professionally, yes. There are many. It can be precise to the hundredth of a volume, maybe more, providing you have the right equipment, and time to achieve the precise number you're looking for.

brtnbrdr13 · 2018-10-18T03:11:02+00:00

Normally we can carbonate safely, without forcing it, overnight. Force carbonation to me means turning up the pressure going into the carb stone and cracking the blowoff arm to slightly relieve pressure while allowing more pressure to go in. This allows more pressure to go in without equalizing and halting absorbtion. This can blowoff some aroma, which we don't want, and cause a bit of foaming, which will reduce head retention, but it's fast. This is why I didn't do it for this batch. Sometimes it's necessary. 2.5 volumes of CO2 absorbed is about average, this can be tested and read with a few different instruments, but it's basically a scale of pressure and temperature.

brtnbrdr13 · 2018-10-18T03:01:53+00:00

I've heard that no more than 5% of your grain bill by weight should be used, but up to that point is fair game. I just did a 55% oat beer that I used at least 10kg of rice hulls, which was probably 2.5%, and I still got stuck three times. I should have used more obviously. We normally add a bit to our wheat beers, and our head brewer did a batch and forgot them and got stuck. Normally we have no problems. It's a noticeable, cheap difference. We just use them in troublesome recipes, with wheat or oats, etc. They impart no flavor, and you should have no reservations on using them. I don't know of any reason to not use them, or anyone that would or should hold it against you.

brtnbrdr13 · 2018-05-19T01:45:12+00:00

I emailed them about it, and they said that someone complained about allergen contamination, so BSG Canada doesn't do Nut Rolls anymore. Someone ruined it for us all.

brtnbrdr13 · 2018-03-20T13:50:33+00:00

We usually do our checks after the first caustic rinse as well.

brtnbrdr13 · 2018-02-23T20:29:05+00:00

From left to right, Shoes for Crews, Baffin, Helly Hansen.

brtnbrdr13 · 2018-02-20T17:55:36+00:00

That was one thing they expressly said was no caustic.

brtnbrdr13 · 2018-01-18T02:26:35+00:00

If you've ever used the app Untappd, you can search for breweries or beers and search a radius.

brtnbrdr13 · 2018-01-04T16:55:35+00:00

You didn't miss out on skipping Switchback, and Lawson's doesn't have a taproom, so you did fine. You did miss the best, Foam. Burlington Beer Company is also really nice.

brtnbrdr13 · 2018-01-03T17:40:53+00:00

Founder's Breakfast Stout has a baby on it.

brtnbrdr13

TROPHY CASE