To get the relevant facts straight (yet again): The CFIA enforces the Canadian Food & Drugs Act, and it's associated Regulations. The Canadian Food & Drug Regulations do not provide guidelines for Potassium Ferrocyanide, with respect to beer. However, they do provide guidelines for potassium...

Mt Tremblant is nice, has a Casino, LOTS of breat restaurants, nice B&B's, a couple of MicroBreweries (La Diable, St-Arnould), spas (Le Scandinave), etc. Thats usually where I end up bringing the wife to make up for when I get in trouble. =) + 1 on Tremblant. And if it isn't too far afield, a V...

Hard to tell what that recipe is, I'd have thought perhaps a porter given the dark malts in there but it could perhaps be a pale ale. Gypsum suggests pale ale. Maybe it was an AK or that intermediate type (between mild and pale ale). Gary Actually.. 80% British 2-Row (apparently a combination of Pi...

Had Augustijn Grand Cru with Sunday roast earlier.

single hop Galaxy DIPA now.

Have you brewed with it yet Gedge? I find it to produce a very biscuity beer. Based on the description, I am not surprised. No way in hell I'd use up to 50%. I'll have to check my notes, but I believe I used it at around 33% in an abbey single, and I don't recommend going any higher than that for f...

Gedge wrote:I have a bag of the Abbey malt but I haven't had a chance to brew with it yet. Looking forward to trying it out soon.

Have you brewed with it yet Gedge? I find it to produce a very biscuity beer.

homebrew Abbey Single (draught)
warming on the counter...Unibroue 17

The most amazing thing about the 17, is that this is an LCBO exclusive right now, it doesn't come out in Quebec or the States until 2012. Far out! Surprised that Unibroue would show us that kind of love despite our piss poor support for their products in our market (or is that Sleeman's fault? I fo...

FYI, here's our AB clone from a few years back. simple recipe, just 2-row and dark crystal and a pile of chinook. Yup, that is my knowledge of what goes into Arrogant Bastard as well. Tastes like it too. Makes sense, since AB was borne of a mistake in batch quantity calculations for a simple pale a...

I don't personally care for this yeast (or Chimay beer in general), but I would pitch at 64F, and then let it free rise up into the low 70s. I've seen several homebrew 'experts' suggest pitching at 60 and then hold at 65 throughout. BYO Replicator says pitch at 65 and then allow to rise to 77 durin...

Any thoughts on optimal fermentation schedule for a Belgian Strong with WLP500? I'm seeing lot's of inconsistency between prevailing opinion, BLAM, etc. I'm interested in some ester production, but certainly want to avoid higher alcohols, and don't want to have to condition for an extended period to...

Okay, so I'm gearing up to do my second batch. What kind of extract (preferably dry only) should I use to get a nice, dark, Arrogant Bastard-ish red colour? Always use the palest extract you can get. Use specialty malts to add colour/additional flavours. Okay, so I'm wagering I need to steep some k...

zane9, I've made carbonnade flamande many times - and to be honest any subtle flavour from the beer is typically lost. I still get rich port wine-like flavors on Trois Pistoles when I make Carbonnade Flamande with Beef or similar meat. Whatever beer gets 'lost' in the recipe probably still adds to ...

I can't even find the bah humbug or the Biere de Boucanier on the lcbo website.. odd that it's in stores A little odd, but certainly not without precedent. I tried the Augustijn Brune and the Grand Cru last night. Both were fairly enjoyable, but a little on the sweet side. I prefer the Bornem Dubbe...

Starting to show up now. I saw Fullers, the Belgian mix pack, Sammy Smith, Jenlain, Bah Humbug, Christoffel, La Chouffe, and maybe a couple of others. At my local booze bazaar they had all of the above, as well as all 3 Mill St. gift sets, St. Peter's gift, Bavarian Alps, Biere de Boucanier, Sam Sm...