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Gonna make this tonight. The only two varieties of port available at the only Sunday-open liquor store were the beyond-my-means nice bottle and the midnight-hobo giant bottle, for a third the price. So I'm making it with Midnight Hobo. I'll let you know.

Fantastic. I think I found a missing thermometer at the bottom of a mash once, but that doesn't have the awesomeness from the time delay.

We could do it anyhow. We're supporters. I'm thinking: -Propeller Revolution RIS (if available) -Propeller ESB -Propeller Porter -Propeller IPA -Garrison Imperial Pale Ale -Garrison Weizenbock -Whatever other Garrison specialty beer is available. These are all available in bombers...

I'm so in.

You'll be fine. If you're brewing in the next several days, smack it now before rechilling it, or else the yeast might mock your indecisiveness. On the off-chance that it doesn't swell, you can go replace it, but I'd bet money it's fine.

With most yeasts, 64 is usually cool enough to prevent blow-off (if there is sufficient headspace). This is no guarantee, though - be careful and monitor it. Ensure you have at least 15% headspace. The only blowoffs I've had have been with heavily top-cropping yeast (3787, anyone) or...

Happy birthday! Many happy returns.

It's really strange. Canadians purport to take great pride in their beer, but they're content with Molson/Labatt/Keiths most of the time, and they're content to pay an arm and a leg for it. We don't even have SA or equivalent hocking pretentious-seeming beers on the mass market, unless you count...

If she wants an orange flavoured wheat beer, make a Belgian Witbier. Spiced with coriander and orange zest.

What are your favourite recipes for beef stew with stout? Would the same recipe with lamb (or mutton?) be an appropriate variation?

+1 I've had a few brews spend months in primary. This was in glass, but you shouldn't have a problem.

she says, but we've hardly been able to keep our hands off of the two batches that we bottled last week. edit: they're delicious already.

Actually, I've tried my buddies' wort-in-a-box, and it's quite good. Far better than any of my extract brews ever were. So it is an economical way to get good beer.

Also, in Canada, a case of Bud is $35. Real beer is ~$13 for a sixer! So you're still saving a heckton of cash with this wort-in-a-bag, like a wine kit.

Actually, I don't think AHS ships directly to Canada. Northern Brewer does. I can't vouch for their kits, but I'm sure they're really good.

Pick a low alcohol style, like an ordinary bitter, standard dry stout, light wheat beer, primary it in your carboy for three weeks, pop it straight into bottles and hold them at 70˚ for two weeks. A hefeweizen will be in fine form in that time, as will most beers ~3-4% abv.

For a true-to-style Apfelwein, the yeast to use is a Montrachet wine yeast. Some people (do a search) have had very good results using various Weisen and Witbier yeasts - 3068 Weihenstephan comes to mind. It apparently gives a sweeter/fruitier cider as opposed to a bone-dry Apfelwein. In...

I ordered the VSS Unibroue yeast months ago when it was available, and I think they accidentally gave it away (they tell me I've picked it up). Any chance you plan on washing this yeast cake? I have a few jars of a delicious VSS French Saison yeast if you want to trade. Sorry to hear about a...

If all else fails, you can fall back on style appropriate-ness. Are you making a continental lager? Try noble hops - Saaz for milder, Tettnang or Hallertau are a bit spicier. An English beer? East Kent Goldings are always, always delicious, but if they're too assertive Fuggles are milder and...

What's the cooking time for a human child? Congrats on AG. It'll happen soon.