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It's just like vorlaufing. The recirculation gets the bigger stuff out of the liquid and puts it on top of the grain bed.

Publick House for Belgian beers especially, though they have a wonderful bottled selection too. Sunset Grill for a huge selection (both tap and bottle), though not specialized at all. If you want a really great selection of draught beers from smaller breweries, go to Cambridge Common (in...

You could find a local brewery (I don't know where in NW you are) that already gets rid of its spent grains and see if they'll take 'em. They probably get paid for it as is, and shouldn't be opposed to a little more.

Also, you'd probably have to worry about galvanization over time if you had copper and steel with beer in between them.

As much as I love Grade B maple syrup on my waffles, pancakes, etc., I would think that Grade A would be the way to go. Though Grade B would have a concentration of taste going for it, and therefore a potential lower price, Grade A's lighter taste would make its addition harder to overdo, at...

FWIW, my guess is that it'll make things only slightly harder to break. Unnoticeably so, probably. I'd venture to say, though, that there are at least two real upsides to it: more "grip" when either the carboy or your hands are wet (or both), and, if you should break it, less glass flying...

If you end up liking Rodenbach (and it is awesome, IMHO), you should try and find some Liefman's Goudenband. Currently difficult to find - in New England at least - due to distributor shortages, but it's an amazing semi-sour brown. If I had to call one commercial beer my "favorite," that would...