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Eyeballed amount of DME (guessing around 125-150g):

@trevorS As I have a brew day planned for tomorrow, took a few pics of my high tech yeast harvesting operation for you. Growler with star san, yeast from previous harvest coming to room temp:

If I knew there would be math, I never would have started homebrewing!!!! It's actually pretty simple, and the Brulosophy guys themselves tend to wing it with the numbers. Here's what I do, 24 hours or so before brewing: Boil approx. 150 grams of DME in around 1.5 litres of water. Doesn't...

I have been doing this for my last 10 or so brews: http://brulosophy.com/methods/yeast-harvesting/ Allows me to have a few yeasts strains always on hand - currently Omega Dipa, Wyeast Thames Valley, and Wyeast American II. There are probably somewhat cheaper methods, as I do use some dry malt...

Sadly, no. I made it to several taprooms over the weekend (holiday weekend with friends in town), but we didn't make it there. Hope the brew turns out well for you, and will try to get to their brewery for some reviews soon.

Agree with all the comments here. I bottle a bit earlier than most, in the 10-12 day range usually, but 7 days seems really aggressive.

The temp ranges suggested by the yeast manufacturers are for beer temperature. The temperature inside the fermentation vessel will be a few degrees higher than ambient room temperature, how much higher depends on quite a few variables - vessel type (stainless, glass, plastic, etc.)...

Glad you liked it! I am thinking of popping into their tap room this weekend, if I do I'll try the stout and post a review. Also have my on their Magic Missile Pale Ale, as I have all of the hops used on hand.

Not entirely on topic as it is a Toronto brewery, but these folks provide very detailed recipes for their beers - water chemistry, sparge PH and temp, cold crash temps and length, etc. Plus, you can see previous iterations of the recipes, including the same details. Well worth a look...

Sorry to hear that @Mugatu78. I still strongly suspect that it is indeed a fermentation temperature issue. Before investing in a fermentation chamber of some sort, you could try a yeast that works well at higher temperatures. Omega Yeast has a couple of Kveik strains that work well up to 35...

Robobrew 3. Approx ten batches in, efficiency all over the map, but much better tasting beer than extract.

I used cashmere hops in an IPA, and your description is apt - they are subtle. Might be interesting in a pilsner or similar style, but traditional IPA hops seem to overwhelm them.

Welcome, nice to see another Canuck here.

Pretty sure you fermented too warm - solventy, nail polish flavor and smell is the text book definition of Ethyl acetate. It is a common byproduct of fermentation, and in lower amounts gives fruit flavors - fruity esters. But too much results in what you describe. As for whether or not it is...

Omega Yeast DIPA Ale - AKA Conan. Have done a few hazy IPAs with this, and it is amazing. Very flocullant, gets up and going in 8-12 hours, and finishes in 3-4 days, although a few more at higher temps for a diacetyl rest is needed. Stone fruit and pineapple notes. Highly recommended...

Yep, love this yeast. Can take a bit longer to get going, but results are always great.

Yeah, the Hacker Pschorr bottles are the best. Plus, they come filled with beer for about the same cost as empty ones at the LHBS!

My IPA To Be Named Later. West Coast style. Probably the clearest beer I have made (photo doesn't do it justice). Quite pleased with this one.

I think I'm going to have to order a copy of the Greg Hughes book, seems the unanimous favourite with the members here.

That recipe looks great @Zephyr259. If I can track down some First Gold (pretty tough to find in these parts) I'll give it a go. And yes, I do treat my water. Campden tablet, and some style appropriate brewing salts. For a bitter I usually aim for a 1:1 Chloride to Sulfate ratio, and about...