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Ontario Beer Kegs carries Star San and 100 caps is on sale right now for $4.99. They're worth checking out. I have bought equipment, hops and grain from them at nearly the same price as in the USA.

My son, who lives in Switzerland, was recently in London for a project, said he was totally surprised to see the market flooded with American suds. He couldn't find a pub serving domestic craft beers where he was staying.

In Ontario, the craft scene is booming. I was talking to the beer guy at a local LCBO and he told me that there are too many new beers right now and they are having trouble fitting them into their product listings, since they must have a certain turnover to get shelf space. As for the Beer...

I have a hefeweizen fermenting on WB-06 which I have made before and quite liked. I am planning on doing an all-grain version next and am wondering if I could turn it into a dunkel by adding a can of Mr. Beer stout extract (got one for Christmas and don't plan on getting a system). Would the...

Here is a link to the manufacturer: http://mbbottlebrew.com/

You had me stumped for a moment with 'Hours deouvers', but i think you meant appetizers, or as they call them in France, hors d'oeuvres. And I second you on the Carroll book. I've just bought it along with 'Mastering Artisanal Cheesemaking' and am really enjoying reading both. When I work up...

I once made a batch using one third Cox's Orange Pippin, one third Russet and one third Courtland. Ended up tastin like a fine riesling. Did it in a demi-john however and forget how many bushels I used. I'm sure there's a formula out there if you google it.

Going to take a slightly different tack here. Your $300 isn't going to get you far on the road to all-grain brewing. unless you get a Mr. Beer kit and do biab on a stove. Personally, I would get the fundamentals in place first: 7 gallon fermenter, similar bottling bucket, auto-siphon, tubing...

I got a bunch from eBay, but they are rubber. I haven't needed to use them yet, but I understand that neoprene is better and doesn't add any off flavors.

Up north here in Ontario, we can get various styles of wort, which are all modifiable with hop additions or yeast variations. One is an American Wheat. And while crisp and refreshing, it doesn't quite match the wheats of Germany. So I experimented with WB-06 and was very satisfied with the...

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1. Since this is your first brew, I suspect your hydrometer skills are not fully perfected, unless you are also a home wine maker. Try checking again and make sure you get all of the bubbles out of the wort by spinning the hydrometer. Also, make sure the hydrometer is floating clear of the...

I think that since you would add a boiled sugar solution to condition your beer at bottling, you could do the same at yeast adding time. Just make sure the solution has cooled. Also, add the solution to the fermenter before pouring in the wort to ensure a good mix, although the yeasties would...

Ferm temp 68F, 4 weeks in primary, 2 week bottle carbing. Maybe it's just raw, but my understanding is that hefes should be drunk young. BTW, I actually like licorice, especially the salted kind from Dutch stores.

I fermented a kit wheat with WB-06. I tried noticing clove and banana, but what stands out is a licorice flavor. Am I confusing flavors, or does this yeast yield a different note?

I have made some Festa brews and have been concerned that the carbing is below normal. Then I remembered that I was dealing with 6 gallons of wort, not 5. Be sure to put the right number into the calculator. Northern Brewer has a good calculator online.

I don't think there's a problem here. I gather from talking to one vendor that the turnover is quite steady, especially if you choose one of the more popular varieties. I've never had a problem and I've done quite a few of these kits. I'm looking forward to their West Coast IPA release this...

I stocked up on a couple of cases of Hacker Pschorr from the Beer Store when I started. They're swing top 500ml bottles. Beer is decent too. Rinse them thoroughly after you pour and you won't get any strange floaties causing terror when you sanitize and sterilize. Store the empties with the...

You can always cut out the damaged areas and reconnect using solderless fittings - they only need a wrench to do the job. Don't know if they would reduce the flow too much, but I have used them in household projects.

I got my hands on a packer brisket, corned the flat, and turned the point into pastrami. Then I simmered the corned piece in my oatmeal stout. Delicious - just had the last of the corned beef in sandwiches yesterday.