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Here's some advice from the Google box: http://www.brewerylane.com/finings.html Kieselsol Silicon dioxide. Silica. Fining agent for beer or wine.Should be used in conjunction with gelatin. Add 2.2 ml per litre of wine or beer (about 50 ml per 23 litre batch). Use a syringe for...

Could you use a gelatin derived from kelp, like agar? That should work for vegetarians. Or Polyclar, which is plastic. Reading into Papazian's book (my edition of which is from 1984) paraphrased: "Activated silica gel is not available to the homebrewer but is used by many commercial...

The Beer Store (note the Caps) in Ontario does actually return the bottles back to the breweries. They're good for several cycles before they're actually crushed and recycled. As for the OP, you could just hang out outside The Beer Store offering to buy people's empties from them? Sort of...

Get him to bring back some Emerson's. And the Kiwis are even more anal than the Aussies about quarantine, so maybe warn him that his shoes should be clean, and be honest on the customs form.

IPA's generally have a lot of both bittering and flavouring hop additions. Unless what you don't like is Keith's "India Pale Ale" which isn't a good example. The bitterness should be obvious, and doesn't impart much actual flavour. The flavour and aroma hops are sometimes a little hard to...

I like it when it's sweet, pre-boil, but after the hops go in, I generally avoid it until it's done :) I've contemplated making my own sweet wort syrup to put on my special beer-batter pancakes. Perfect brew-day breakfast ;)

Some labels are more like a paint or resin than a traditional label. Like Corona, or Absolut bottles. I haven't had any luck getting these off, but if you're worried, you might be able to physically abrade them off, but this might have a detrimental effect on the glass. Otherwise some...

Blue Moon is a wheat beer, right? I have a vague recollection of it from the one time I had it while in Indiana, but those memories aren't reliable, as we'd been drinking ;) . If so, then there are a few Canadian brews filling that space of pseudo-craft brew. Rickard's (Molson) and Keith's...

I just use a square of material that's big enough to sit on the bottom of the pot and still hang out a fair bit on all sides. No sewing involved. So it'll depend on the height and diameter of your pot, but a square the size of the width of the bolt of fabric should be lots, and then you get...

The Big 3 are Molson, Labatt, and Sleeman. Who between them own The Beer Store, which is why we often have to shop at the LCBO, which is government-run, to get more interesting craft brews. I don't recall ever seeing Blue Moon for sale in Canada :)

Yeah, the selection varies wildly from store to store. Living in Orillia, you can probably get Flying Monkeys beer from Barrie, their Hoptical Illusion is a pretty good IPA. As for the rest of those, I look forward to hearing about them. I had Waterloo Dark a few times in university (of...

Where do you buy non food grade pots from? :D

This guy's in Canada, I imagine he'll ship to Quebec: http://www.homebrew-supplies.ca/viartshop/products.php?category_id=60&page=1

If there's any sudden bends or changes is diameter of the tubing, (such as at the top of a racking cane) the drop in pressure can cause cavitation, which is where gases bubble out of solution. Like in The Hunt for Red October, when they try to avoid spinning the propellers too fast. If both...

Nobody? How about someone with some fittings and a pressure gauge who'd be willing to do some experiments? ;)

Does anyone know how much baking soda and vinegar it would take to create the same pressure as a carbed bottle of beer or cider? I've got a few bottles that I'd like to test, and I'd rather not do it with actual beer or cider :)

And if it was 20% sugar and 80% water, it would actually be 25% sugar, so would read 1.25. But I'm with Gameface, I don't know how it actually works.

Most craft brews are bottled in pry offs. However, because of Canadian licensing fees, a lot of craft brewers don't export outside their own province, so you'll need to find your own local ones. Which is really a good thing ;) The only craft brews I tried in Vancouver were Red Racer IPA...

Vaguely chocolatey, but also sort of like dark rum. They're not ready to eat until they're extremely overripe, so they might even ferment a little in their own skin.

I'm interested in adding the flavour often associated with some dry white wines, usually called "minerally" or "flinty", to my beer. Kind of like the smell of wet slate. Perhaps also the taste of wet slate, never having tried it ;) I think it would pair nicely with a dry pale ale with...