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I'm in the Brandon area now, but for Winnipeg, Grape and Grain on Osborne. it's co-located with Game Knight Games, so don't walk away if you spot the geeky game store, just go in the door and to the left. Grains are in a separate room in the basement. Prices are fantastic by prairie...

Okay, so before I start I know many of you will jump all over a few aspects of this, but bear with me. My wife is recently back to beer drinking after a few pregnancies and a period of nursing, so I picked up a 6 of Alexander Keith's India Pale Ale. Here is the first spot where people will...

...dude, they got worse since I was last there. I got S-05 and WB-06 in sealed packs, and I've bot smack packs a number of times from them. I agree that the prices are horrific though. I have had to go back weeks later to get 2 row pale because they were out though, which was just...

+1 for Eds Haus Pale Ale... easy and makes great summer beer

Hey, always good to see people here who don't only regard watermelons as food!

I was wondering what your handle was on here... you need photos of your hopper

wood

BYO's website has really good resources on amounts and types of priming sugar per style. I've never found that the priming sugar has had much effect on the flavour or body. I used DME to prime for a while and found no difference except mini-krausen rings in my bottles so I'm back to corn sugar.

I'd highly recommend hopping the works. Hops added early in the boil add bitterness which balances the sweetness of the malt while hops added later add flavour and hops at the end of the boil or later add more aroma. If your wife likes beer at all, the styles she drinks will almost certainly...

If you're just using it to primary it shouldn't be a huge problem. Biggest issue will be that you can't watch the airlock bubble if the lid is leaking a lot. If you pitch enough healthy yeast at the proper temp, and you've sanitized properly, there should be enough C02 going out to keep...

Yes. Likely. Centennial and cascade are often described as having a floral, citrus or even moderately strong grapefruit flavour.

A week in the bottle and carbed up reasonably. Awesome, and SWMBO really likes it, so score, more support for the hobby, not to mention another convert. Another week to fully carb and mellow a bit and it should be fantastic.

A brewing blog is a legitimate business (provided you sell ad space). This could be an idea. Name the blog after your brewery. I'm not a lawyer, but someone here can probably comment on whether that's and adequate solution.

The lack of sediment is indication of a lack of activity, likely due to temp. You almost certainly have enough yeast and sugar in the beer to carb up, just need the patience (and as Revvy's already been here, I'm just beating a dead horse...)

Not you're every day Scotch ale. I'm not one for peat, but this makes that sound delicious. Stone age people were a bit crazy. http://www.thefreelibrary.com/Archaeologists+recreate+dung-flavored+beer.%28Brief+Article%29-a079152069

I used wy 3944 for a wit, and I really like the yeast profile (though it was kinda stinky while it was green). +1 on the corriander, adds some cool citrus character too!

I've had some take a long time to carb. 65 is still a little cool, especially if you secondary or cold crash prior to bottling. Can you see any yeast sediment forming in the bottles?

If you DIY your AG gear it can be dirt cheap. Mine consists of the stuff I used for extract brewing, plus a copper manifold that I drop into an ice chest cooler with high temp tubing that syphons out over the side (so I can still use the cooler for camping; I know I lose some brewhouse...

I got a sweet liqueur in the Yucatan called Xtabentun. Yucatan honey, anise, and some local herbs in a rum liqueur. Might be a direction to check out. The honey and anise flavour is pretty cool together. My bottle's getting low, but I'll probably hold off on more until my end of the world...

If I eat it or drink it, I think I should give a shot at producing it on some level. Helps me understand, and with luck improve it. Living in Canada means no growing my own bananas, and the government doesn't want me to indulge in whiskey experimentation, but gardening, cooking, brewing...