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It ends up suspending about 10cm or so below the surface. But the only reason for this is that I loop the draw string around the top of the better bottle. I just happen to prefer removing the hop bag before racking the beer to keg or the bottling bucket. That's just a personal preference...

I have some glass beads I sanitize and use to weigh the bag down. I've never experienced any kind of overflow however. I add my dry hops to secondary about a week after it gets racked there, most of the CO2 has left the beer by that point.

I've never thought to do that, but it sounds like an interesting idea. I guess the key would be that you'd need to let it sit and settle long enough for the yeast to drop back out. Which if you're only doing after the first couple days wouldn't be much of an issue. Personally I like to use a...

I looked high and low for stansan locally (Guelph area) for the longest time, I ended up ordering from Austin Homebrew. That was a couple years ago though (I bought the large bottle and it lasts forever). I'm pretty sure www.homebrew-supplies.ca carries it north of the border now though.

My mill is a porkert and I love it. I didn't have the adjustment headaches that other corona users seem to have (needing washers etc). From what I've seen they do seem to be a higher quality casting. If I recall correctly my mill was around $50CAD. I've never personally used the other mills...

None. Carbonated green beer is still green beer. The only thing that will age a beer is a calendar. :)

Dark Mild with stout a very close second.

If they're the longneck style PET bottles I wouldn't worry about the pressure, they can hold a considerable amount. Soda/pop are carbonated MUCH higher than beer and the materials and caps are the same. I've never measured out my priming sugar by bottle so I'm not sure how much is appropriate...

There is a style (I think it's 23 but I'm too lazy to look it up) that covers 'everything else' so you'd do much better entering it there than as a vienna lager.

You've created Style 14.Andrew, not often seen but from the description sounds pretty tasty! :D I love vienna lager! Edit: And welcome from a fellow Canuck! :mug:

As mentioned, we don't discuss distilling here. Try http://www.homedistiller.org/. If you have questions about making beer this is definitely the right place though. :mug:

This is a good time to start a second identical batch but steep a pound of oats in it. You'll get a nice comparison (not too mention twice as much beer :D).

Lots of further reading about aluminum kettles here if you're interested. https://www.homebrewtalk.com/f11/faq-aluminum-pots-boil-kettles-49449/

There are Canadian online sources. Check out the Canadian Brewers group (unite link in my sig) for some help there. There are also a number of guys from the BC area that will chime in I'm sure.

Looking at that page makes me glad I use metric.

That's why I love metric. So much easier. :D

Weight. Aside from liquid I can't think of anything I measure by volume normally.

I use the latter type and they work very well. I tend to carry my full better bottles with one hand underneath but the handles I find are much easier to hold on to (especially when wet) than the neck of the better bottle.

There is nothing wrong with using aluminum equipment in the brewery, I'd suggest reviewing the following thread for further information. https://www.homebrewtalk.com/f11/faq-aluminum-pots-boil-kettles-49449/

Regarding your yeast question; yes you will want to add more yeast after using gelatin. Just get a pack of Nottingham or one of the neutral US strains and add about 1/4 packet to the bottling bucket, make sure you mix thoroughly. From my own experience with tannins (yes, they do happen), time...