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Thanks guys! Great link, ChaosStout. That'll keep me reading. Radical Brewing is on the to-buy-list. As for how far I expect to take this... I don't want to make beer from bread (sounds cool though) or make something too far from what is now known as "beer". I'd like to continue brewing...

My last few brews, as well as some of my next, have peaked my interest in traditional brewing techniques. Most of the styles I prefer to brew originate from 16th/17th century Germany and France (and area). I know I can imitate the original brews with modern techniques and technology, but I'd...

Two friends are getting married in Kitchener/Waterloo, Ontario during the first weekend of Oktoberfest. I've promised a couple brews. I have a Festbock lagering now and I plan to force-carb and bottle it from the keg. The mystery is the weizen. I'm about to brew a hefeweizen and I really...

This sort of thing fascinates me. While raw barley isn't easy to acquire around here, I wonder what the possibilities of roasting malted grain could be. For example, could I buy a 50lbs bag of pilsner and roast 5lbs of it into munich or vienna? Do any of you do it? Has it been done?

After a lot of reading and research, I've made some significant changes to the recipe. After primary, fermented for probably 2 weeks around 60-65F, I'll cold condition for a few months around 40F with oak chips. After that, I'll rack and bottle half of it. The other half will stay in the carboy...

Have you ever tried to cold condition T58?

I've decided to try a Biere de Garde and would like to keep it as traditional as possible. My ancestors came to Quebec, Canada, from northern France in the 17th century and I'd like to imitate a brew they may have enjoyed. In the interest of keeping things authentic, I'd like to use...

I'm very interested in this sort of thing. My family came to Quebec from the Normandy area in the 1600s. Many were soldiers and Fille du Roi. I'm sorry I can't help you, but I'd love to see the final recipe, if you don't mind.

I recently purchased a 3 faucet cobra style Celli tower. It was super cheap so I didn't hesitate. Now that I've got it, I've noticed the faucets aren't working well. Two of three taps are completely seized shut, and the other moves, but not smoothly. Any idea how I can un-stick the seized ones...

thanks for the advice! I bought it used and I've only used it a few times. It's a micro-matic. Having no experience with regulators I chalked the trouble up to inexperience. Should that hole ever leak? Is this a common problem?

Awesome! It might be worth getting a pal down that way to pick it up and hold it for me. Thanks a lot! In the meantime, I'll be in the GTA this Friday. Is there any place you think I should check out? (Even not for bulk grain)

Unfortunately, I'm not in Southern Ontario. I live in Sudbury and make 2 or 3 trips to the TO area a year. Where do the SOBs buy their grain?

I'm in the market for a 50 or 55lb bag of pilsen malt. I've contacted Scott Labs in Pickering and they don't carry Briess (or anything else) anymore. Grain Processes in Scarborough has a large selection but no pilsen malt (and won't order it). I found a source or two outside the GTA asking...

Hi folks, I'm new to kegging, of course, and I'm having trouble with my regulator. I've got a very basic setup, one keg, one CO2 tank, single regulator. I just kegged my APA and I'm trying to force carb it. I hooked everything up, turned on the tank (about a quarter turn), and started turning...

I'm not sure far I'll get with it, but I'll keep you in the loop for sure! My wife and I have some traveling to do over the next little while. If you're here when I'm here I'd love to share a pint! My setup is pretty basic, but the beer is cold.

Haha, thanks. I just got off the phone with the AGCO. After about 20 minutes of waiting on hold and bounced around to 4 different representatives, I was told to "call Lynn at 416-XXX-XXXX". I did, and got her voice mail.

My hobby has turned into an obsession. Now I'd like to explore options to turn my obsession into a part-time career. A few small pubs here in Sudbury have expressed interest in serving my beer! I don't want to start a serious brewery here, just a small operation to supply 2 or 3 local pubs...

that makes total sense. Thanks for the advice. Grain availability is a serious problem where I am, but I think I've finally found a way around that. That's part of the reason I have Pilsner malt as my base. I'm about to make a trip to buy some bulk grain. I've already decided on a bag of...

A little BeerSmith rearranging and I've come up with this: 9lbs Pilsner (66.67%) 3.5lb Munich 10L (25.93%) 1lbs Crystal 80L (7.41%) (everything else stays the same) It keeps the same estimated OG, FG, ABV, IBUs and color. Is this a more realistic use for crystal malts in...

Good thought! How can I get the color without the taste?