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If you happen to be in Paris, check out this place: La Gueuze, Paris, restaurant quartier latin, la gueuze bar à bières quartier latin à Paris.

Buckets rule for all the reasons you stated. Just use a sponge to clean (right after they are emptied) and they will last. I only use glass for lagering.

I just brewed a Belgian IPA yesterday: 67% Pils 14% Wheat Malt 5% Biscuit Malt 5% Honey Malt 9% Sucrose WLP500 Simcoe @ FWH, Amarillo at 30, 20, and 10 min. Will dry hop with Simcoe, Amarillo OG = 1061 BU:GU = 0.77 I pitched @ 62F to drive a more earthy profile vs. fruit. Can't wait to taste...

Randy Thiel from Ommegang is interviewed on The Brewing Network, Sunday Session. I think its from '07 so scroll down a bit and look for Ommegang in the title. He talks about 3 Philosophers.

The yeast is from Sam Adams according to Yeast Strains. Never used it, but if its tart in character, I'd keep the IBUs on the lower side (30-40). Use a flavor/aroma hop that is more flowery/spicy (like the nobles) to play off the tartness instead of piney/citrusy hops like those in IPAs...

I throw 1 oz. of pellets in the primary on day 4, stirring gently. I stir again on day 7 and on day 10, again gently with a sanitized spoon. I've done this on 4 brews now and has worked very well for providing a nice hoppy nose/flavor. It also gets the yeast re-suspended which is nice if its a...

I had this problem too when I did a wit. I didn't add rice hulls until I realized I needed them. In the end, what finally helped me was allowing the mash to settle for 30 minutes prior to sparging and making sure the bed was at 170. I think the bed needs time to compact a bit in order to do its...

Ask to grind the grain yourself. I always have at my LHBS. Don't they trust their customers? How does the beer taste?? If its OK, you could brew a high gravity, high hop beer next, ferment it out and blend it with the low grav beer. Or just toss it.

Everyone's system is different. Shoot for one pint per minute into the boil pot, maximum while maintaining 1-2 inches of water above the grain. Don't let the grain go dry! Like the guy above, 60-90 minutes (for ~7.5 gal). This will help your efficiency, too. I've proved it to myself a few times.