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Thanks!

Put a half dozen items in the cart, 20...shipping was another 10 :(

The recipe I'm looking at calls for Hallertauer Hersbrucker*[4.1%]. I'm seeing hallertau 3-5% pellets, or Hersbrucker 1.5-3.5% pellets. Not sure which I should order...our something else?

Where do you Winnipegers order your ingredients from¿ Is there a good place that ships to Canada and carries most things?

So, over the past few years I've made a bunch of muntons and coopers kits. I'd like to step up a level and create beer from extracts. The girlfriend would really love a maple cream ale. I understand it's possible to convert some all grain recipes to extract. I'm a bit unsure how...I find a...

Didn't notice any vinegar smell

And bottled....hopefully not poison.

I've strained it, and it's very cloudy

So it's my first attempt at rice wine. But I got busy, and it's been sitting in a cabinet in the basement for about 9 weeks. I'm not sure if it's still good. What do I need to look for? Am I going to poison myself?

I'm not a chocolate fan. When do you add them?

I have a can of this, but want to do something different with it and have it ready for the holidays. My first thought was pumpkin, but I couldn't figure out from reading how or when to put it in; and most people found it didn't change flavor at all, it's about the spices you add...again, not...

Thanks for the info and help!

And if I'm not trying to force it quickly? How do I know when it's done?

I just kegged it and have it set at 12psi @ 40f. How long do I leave it for it to fully carbonate? I have looked at the chart, but it doesn't explain how long to wait to achieve the result.