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I use a beer gun to bottle from the keg. So easy.

That's good info. Thanks.

I would dump a little yeast to start, then collect the yeast I want to use. Don't forget to let the conical breathe by removing the airlock when draining anything from the conical. If you don't you run the risk of getting whatever is in your airlock in your conical.

Smithwicks to me was a nice malty English pale ale type and not roasty at all, so you should be alright with what you got in my opinion

I didn't know you could get flaked barley that wasn't malted. First I have heard of it.

Congrats and best of luck in a hard market where only the best survive. Great job on the blog also.

You're not going to get the colour or flavour you wanted out of that recipe. The roast adds a coffee flavour.

Wow, I would say it is.

You can still dry hop and salvage yeast. You just have to be a little careful when harvesting your yeast. I would harvest yeast before dry hopping as that would be the time to do it anyway, when it finished the primary stage.

Check to see if it is legal before you do anything. Nothing wrong with defending you or your property.

Yeah, me too. :(

Try Dan's http://beermaking.ca/ and you could try chatting up the Vanbrewers http://www.vanbrewers.ca/ for some help. They would be all there to help you out. They have a competition on the go now also that I will be entering.

For canned extract? Not that I'm aware of. Where are you? These http://ihomebrewing.ca/ people have a good name. If I know where you live, I could point you toward a more local spot, and know exactly what you are looking for.

I had a beer yesterday made with Banana Bread so I guess doughnuts can't be out of the question...

Brew for a while to get addicted to the good beer and you'll worry less about it being cheap. Ah, who am I kidding.. you'll take to hiding your credit card and having to hide things from the wife such as keggles, kegs draft systems, 3 tier stands, conicals etc. :D It makes it easier to...

Heh, mine was a HB pale ale. My first words was.. this isn't ( insert your favorite BMC beer here ). My first non-home brew craft beer was a local micro.. and my first words was... it tastes like home brew

Lager yeast still works that low, it just needs extra time, so leave it in longer after fermentation seems to be finished for it to fully attenuate. Like stonehands said. Then it won't need to be removed for a diacetyl rest.

Spray them with water before it actually gets to that temp and the ice should protect them from frost much the same a farmers in Florida protect their orange groves from frost.

Have you looked here http://www.beersmith.com/support/