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Can't tell from the photo, but my guess is that it's the settling trub layer. If it's oily, it may be hop oils (?), since you likely used a lot of hops for a Pliny clone, but I doubt that they'd be visible as a defined layer. Wait until fermentation is done to worry about what's what in the...

^^^

I think that people poo-poo GI because they're now owned by Molson Coors, but they were the original Vancouver craft brewery back in the early 80s. I drank a lot of their beer back in the day.

Commercial Drive is an Italian/hipster/hippie area near many of the Grandview/Strathcona breweries. Plenty of little shops, coffee places, good food and the like. Some good parks for the kids too. A bit grungy though. Easy to tool around it and try breweries as you tool. +1 about Steamworks...

Where to start ... There are a lot of breweries in Vancouver. Most of them are located on the east side of the city -- many clustered around Grandview, Strathcona, Powell Streets. The Main Street area is another cluster. Am guessing that you'll be staying downtown; if so, it's an easy bus or...

True with the Cubans.

This is anything but a "be thankful" reply because comparing booze prices in Canada and the US is like chalk and cheese, but the cheapest 1.75L of gut-rot white rum in British Columbia is $51.49 CND or ~$40.00 USD.

Laughed out loud. Great post!

+1 ^^^

Although you aren't keen on a SMaSH, a Maris/Amarillo SMaSH will be great -- even for a future beer. Do a highish mash temp for body, and load up the late, whirlpool and dry hop additions. It'll be delicious and allow the full profile come through. I'd go with a neutral yeast, though, like...

I thought that I'd say pale ale, but have to agree with a Saaz pils.

Had too many while brewing a double batch and pitched two Wyeast packs into the same bucket. The other had to do with the dregs from each package since it was 9pm and the HBT was closed the next day. I don't remember it being terrible, but wasn't good.

A Thornbridge Jaipur clone, and then a SMaSH with Alberta Heritage malt and Denali. Have a bitter on tap that I'm not fond off, but it's drinkable; and, a very dry cider. Vienna/Amarillo SmaSH on deck!

Am 44 and this is my tenth year of brewing. Brewed like a fiend before baby (now 3.5 yrs) came along, which put me on hiatus for the better part of her young life. Bought a Grainfather on Black Friday and have brewed more since then than in the past two years. Between her ability to watch...

First, it's probably fine. The tartness is most likely from the puree which, in spite of having sugar, is an acidic addition. It should become less pronounced with some time, but it's going to a be a very forward part of the profile of a beer with passion fruit. The puree would have best been...

I have used the Pub in a bitter (tasted delicious going into the keg) and pitched the Independence in a pale ale today. The price point isn't an issue for me -- double the cell count without double the cost of a Wyeast smack pack. I don't re-pitch or harvest either, so cost is cost regardless...

Apparently Deschutes uses WY1187 for Mirror Pond. Probably the same for Red Chair. 65F is at its low end, which explains some slight British yeast character, but not piles of esteriness.

Ballard is the place to go for breweries. They're aplenty! Eight within fifteen minutes apart from each other last time I was there.

Welcome to the wonderful world of all-grain. It's no end of thinking, deciding, thinking again, changing your mind, starting over .... I love it. Really like the recipe. In my experience, Victory, which is 'similar' to biscuit malt, can tend to dominate the maltiness quite a bit and I have...

It will more than likely be alright. First, the opening for anything to get in was small (maybe a cm or two). Second, if you pitched enough yeast, you'd have given it a very good chance of winning the battle over any wild yeast and/or bacteria. Third, once the fermentation got going, there...