Sgt. Major. The LCBO by my family cottage has a cold room, it was one of the few places I could get Sgt. Major that was cold, even though it had 'Keep Refrigerated" on the side of the 6'er.

I have bought from Ontariobeerkegs a few times now. Great service, good prices.

If you are mechanically inclined, you can hack the thermostat on a chest freezer, eliminating the need for the external controller. Saves $30ish.

I wouldn't leave my beer on the yeast for an extended aging process.

I hate to bottle alone, but if I have a second pair of hands it isn't too bad. I generally brew with 2 other guys, so if we bottle, there is a good flow going. One to sanitize (and rinse when filled), one to fill, one to cap.

I just picked this one up at Shoppers, clearance end for $20.00.

http://www.amazon.com/Salter-1406-Glass-Nutritional-Scale/dp/B001DQOE98

I have been using a cheapo from Crappy Tire, but it died a few days ago.

Sure, 0.6 is exact, but 0.66 would work.

I just kegged a licorice Imperial Stout, and just got home from brewing a Mango Foreign Extra Stout.

I have had the white drops a few times, it has always been yeast colones agglomerating. Don't stick anything in, you're more likely to infect doing that. Wait, watch, have a beer. Look for hairs to grow on the white spots. All righty. If hairs do end up growing, then what's the plan? Dump it? I wou...

I have had the white drops a few times, it has always been yeast colones agglomerating. Don't stick anything in, you're more likely to infect doing that. Wait, watch, have a beer. Look for hairs to grow on the white spots.

grub wrote:yeah, i have used dremels and grinders and find the grinder to be far better (and the wheels are much cheaper). it's nice if you've got someone who can do the plasma cut for you (thanks scott!) but certainly not mandatory.

My pleasure.

After some additional reading on another home brewing site I am leaving my beer in the primary fermentor for the whole time. It has been just over two weeks and I dropped in 1oz of NZ Cascade hop pellets. I will let this sit for another week and will bottle condition for 2 weeks. My Festabrew brown...

I have plasma cut the tops off of about 10 kegs so far, frankly I find the cut better with a grinder and jig. If you do a search on HomeBrewTalk for it, there are a few jigs that are quite easy to make. Plasma cutters, even when used by an experienced person, leave a somewhat ragged edge, as it is b...

I have an apfelwine, a double IPA and a dopplebock in primary, an amarillo pale ale in secondary, and I have 2 gallons of ginger beer simmering on the stove.

Did a taste off tonight of 2 pretty damn good stouts to decide which to enter in a competition. One is 2.5 years old and still hoppy as balls. The other has an incredibly complex and smooth malt profile, the aroma has a hint of cherry. Very interesting, two very different, but very good stouts... n...

I'll bet that you end up with beer JP, and in the end that is what counts.

/I use paper towels to sop up the bubbles in the hydro vessel