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D'oh! Reason number 458,211 why politicians and bureaucrats all suck balls: http://www.cbc.ca/canada/calgary/story/2010/11/30/calgary-alberta-beer-alcohol-content-ban.html Alberta bans extra-strong beer over binge risk By CBC News CBC News The Alberta Gaming and Liquor Commission has banned...

An special considerations to make? I have a carboy of an orval-esque beer that's been sitting around for 14 months, and I'm not keen to bottle it. I know some folks are paranoid about brett contaminating their equipment, but I personally can't see how it would survive a good cleaning and...

There are a bunch of nutrients on the market, from plain DAP to 'complete' nutrient mixes from Wyeast, White Labs, etc. In a 'normal' gravity beer with good oxygenation and a large starter - do they actually have an effect, or is it more psychological? Do you use nutrients in all your...

at 75% efficiency 4.5kg Pale Malt 600g Melanoidin 600g Carapils 15g Chinook @ 60 28g Chinook @ 20 56g Chinook @ flame out (steep for 20 mins prior to chilling) 56g Chinook (dry, after primary fermentation, 14 days) 5.6% ABV This chinook bomb is delicious. It's more beery and less...

11lbs Maris Otter 4oz C-55 2oz Black Patent 1.5 oz Galena @ 60 mins Ferment w/1084 at about 20C. It's a fairly plain recipe, but makes for a delicious ordinary bitter.

I've got an all-chinook APA boiling right now. Never used Chinook before, but they're sure smelling good right about now. That is all :)

So, I just picked up a 64lb (what's that, an 'A'?) cylinder and a regulator for free (tank needs to be hydro'd). The regulator leaks, though. I've taken it apart, and there are some cracks forming in the rubber membrane. I used some contact cement and glued 2 layers of 8 mil nitrile to the...

I'm always working on my English beers, trying to zone in on the 'perfect' bitter or ESB. I'm discovering, more and more, the enormous impact that yeast selection has on the end-results on this style of beer. Many of the best commercial bitters have VERY similar (and subtle) malt bills. As with...

I'm nearly done renovating my kitchen, and wouldn't you know it, there's a spot perfectly the right size for a small deep-freezer, almost like I'd planned it :) Up until now, I hadn't really though much about kegging - I'm the only homebrew drinker around, and I like to have a variety of...

For those of you who like to stockpile a good selection of malts and specialty grains at home, so you're able to brew (nearly) anything on a whim - what does your stockpile mainly consist of? Right now, I've got sacks of Maris Otter, Weyermann Pils, Golden Promise, Rahr 2-row, dark munich and...

I've brewed a variation of this recipe a few times now. It's loosely inspired by the Irish red style. 8.5 lbs 2-row 1.5 lbs CaraRed (or caravienne) 1.5 lbs Dark Munich 2 oz Black Patent Malt 2oz Goldings @ 90 mins (5%AA) 1/2oz Cascade @ KO (steep for 20 mins before chilling) Mash...

2000g MFB Special Aromatic Malt 2000g American Two-row Pale 500g American Wheat 500g CaraPils 50g Cascade (5.5%) @ 60 30g Cascade (5.5%) @ 20 30g Cascade (5.5%) @ 0 (steep for 20 mins @ ~90C before chilling) 60g Cascade (5.5%) dry Mashed @ 155 1045OG 1008FG 4.9% ABV One of my...

11lb Maris Otter (Hugh Baird) 10 oz Crystal 70-80L (Simpson's?) 60 mins 2.0 oz First Gold KO 1.5 oz First Gold dry hop 0.5 oz First Gold 1 tsp gypsum (in the mash) 1 whirlfloc tab @ 15m Mash @ 148F, 1.75qt:lb, 90 mins Capped mash w/~190F water for mashout I intended to use 1968...

18.5lbs Weyermann pils malt 5oz Weyermann Acid Malt (mainly for mash pH correction) 2.5oz 7% perle @ 60 1oz 3.1% Hallertauer @ 60 1.5oz 3.1% Hallertauer @ 10 1.5oz 3.1% Hallertauer @ KO 1 whirlfloc tab at 15 no water treatment ~1.75lb:qt mash thickness Mashed in at 144F, raised to...

love the boards here, and I think I'm going to start participating a bit more than simply reading all the good stuff you're all doing here. I've been brewing all-grain for about 3 years now, and have about 50 full-scape brews under my belt (and countless smaller 1-3 gallon 'experimental'...