Recent content by brewandbeast

I run a web based business out of Langley selling grain, hops, yeast and various other supplies. www.brewandbeast.com Local pickup is always welcome so you don't have to pay shipping. If you are looking for something we don't have listed, we can usually get it from one of our suppliers.

I sent an email to the Canadian food inspection email so I will see what they say. I will shoot them a message as well. Thanks

We are looking at supplying hops to the US homebrew market but we are based out of Canada. The math all works out for the cross border shipping but I have not been able to figure out any restrictions on shipping pellet hops across the border. Anyone have any experience or know where to point me.

Manufacturer claims they sell lots of these to Canada and the USA and the flavour/smell should go away with use. I think I will have to replace the dip tube with something I can verify is food grade here if I am going to sell them in North America

I am testing a 4L mini tap system from China. The manufacturer claims the dip tube is food grade silicone but it imparts a strong chemical smell and aroma into the beer. Anyone had any issues with this style of mini-keg tap system.

Anything in particular you are looking for? We haven't had a hop sale as of yet. Brew & Beast

Welcome Creston. You have picked a great hobby to get into.

Quite common in the asian markets in the Vancouver, Canada area. It really is meant to be cooked low and slow or in a soup. In Canada I can get belly(side pork) through the superstore chain. Just have to call ahead. We use it all the time for testing new recipes since it's the cheapest and...

I haven't done pancetta yet but it's definitely on my list.

I used one of our original bacon cures (http://www.brewandbeast.com/product/brew-and-beast-original-bacon-cure/) on 5lbs of tenderloin. The recipe is based off this one from Michael Ruhlman (http://blog.ruhlman.com/2010/10/home-cured-bacon-2/) Basically take your cure and rub it into the...

I love the peaty scotches like Lagavulin and wanted to show off that flavour in a beer. I was thinking something in the Scotch ale style for our kit. Pretty sure my 50lb bag is going to last a good long time.

What's been your experience with peated malt? What recipe did you use it in? I am looking at developing a peat smoked beer as a special release kit. What recipes or styles do you think work best?

Bacon maker checking in from Canada. I just tried one of my latest recipes on tenderloin instead of belly. Came out great! I will have to find the finished product pic.

Langley, BC representing. Been brewing for years but haven't spent much time on the forums. I hope to learn and hopefully help others. I'm also into charcuterie and have lots of experience making bacon.

I just kegged my first root beer just over a week ago. I set my CO2 to about 20psi and i'm keeping the the temp around 4°C It is definitely not super carbonated but the taste is still excellent. I think there is going to be some more soda experimentation in my future.