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Yes it's pricey. But come to the US and you'll see $10-12 cocktails everywhere (and often more), for singles.

More like 6-7# per pint.

I spoke with the head brewer last year. They use a German hefeweizen yeast at lower temps, hence it has a very subtle banana aroma.

I'd give this a spin!

Purely anecdotal, but my CO2 tanks have never leaked and they stay in my garage year round. The temperature can go from near 0C in the winter to 40C in the summer. That being said, my friend once had a CO2 blow its pressure release valve while it was in his car (he had gotten it filled in the...

Where are you seeing this? I tried a google and can't find it. I find a lot of spelling mistakes "Oxyclean" instead of the correct "Oxiclean" though.

I just brewed a Grodizskie this winter. I used 100% HOME oak-smoked malted wheat (and a half pound of rice hulls for sparging). I smoked the wheat in homemade sieves that I put in my electric smoker with a cold-smoke attachment, for only 3 hours. Light spritzing of distilled water every 1/2...

If you want to make a 5-gallon keg, simple math (and a 0.1 gram scale) will get you there. If the contents for 9L use 9 grams (I don't know how much it actually takes), it would mean that a 23-liter keg would take 23 grams of mix.

Oxalic acid (an ingredient in BarKeeper's friend) works really well for beer stone. Fairly cheap too.

These are wild strawberries, found them all over southern parts of Quebec. Fragaria vesca - Wikipedia

Wild strawberries are delicious. They can be a little bland when they are fresh, but once cooked into strawberry jam/preserves, their flavor really comes out. We used to pick them as a kid. Tedious to pick since they're so small but oh-so-delicious!

I have brewed a few smoked beers over the years, using home smoked malt. You can use your standard smoker (electric, gas, wood), but the idea is to keep the malt below 140F preferably to not denature the enzymes, and that can be tricky with most smokers. I ended up getting a cold smoke...

Gotta love Kobes!

Just a little side note... The Köbes (the guys or sometimes girls that serve beer) are notorious for being cold/rude, don't be offended. In fact, just laugh along and take it in stride. I also found the locals to not be particularly easy to approach, especially if your German is limited...

Much simpler and safer to run secondary regulators inside the fridge. I have a 6-gang bank of secondaries in my serving fridge. The external regulator is set "on the high side" (30 PSI in my case), the secondaries are set at whichever pressure I want to serve the beer at.

No TSP. I've used warm water with one measure of Oxi-Clean or All in the later case. I do brush as needed. There was no visible crud in the fermenter after using All, but the beading when rinsing led me to believe otherwise.

I just ordered some Oxy-Clean Free from Amazon, will go back to that. I'll use the off-brand stuff for laundry :) What really had me puzzled is the water beading on the location of the krausen. I had not had that issue before.

20 years of using the same process and same products, then change a product and get an infection... I think I'm pointing in the right direction. I'll switch back to Oxi-Clean since it's the smoking gun right now, and a simple switch.

I see my error, I copied the ingredients from the MSDS from their laundry detergent with a similar name. I'll try to find the proper MSDS, but in the meantime, I did notice a visual difference in cleaning power and I had an infection.

Oddly, that link you sent lists water as part of the ingredients. I don't believe that there is any water in it, other than ambient humidity, since it's a powder.