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Thanks for this info ... unfortunately they are not shipping these ... only for pickup at their PA location ;-(

upon pressurizing, I discovered my PRV is leaking ... after disassembling, found that the small plastic tabs holding down the PRV are cracked - not likely repairable ... this is a static PRV on a pin lock Coke keg ... can't seem to find replacements at the usual sites ... does anyone have a...

https://beer-studies.com/en/world-history/First-villages-first-brews/First-granaries-first-brewings

Not entirely correct ... You need Amylase (contained in several substances) to convert starches to sugars ... many ancient processes get the needed Amylase from human spit (Andean Chiche, Japanese ritual Sake "Kuchikamizake", etc...) ... using malted grains is just one of *many* paths to get the...

I forget where I read/heard this, but I suspect it was a drunken night hanging out with my archeologist PhD candidate friends ... the theory goes roughly like this Neolithic man existed in small groups They discovered that the liquid at the bottom of beehives was magical They assembled into...

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At a certain point, adding more capsacin to the mix is a waste ... do you want a mead (with under/over notes of honey) or liquid capsacin heat? ... My .02 is that, with the recipe you related in your OP, you're already at the extreme edge of enjoyably drinkable ... you may want to go further on...

Interested in code thanks

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I've been making capsicumels/metheglins for decades ... your recipe is going to scaary spicy ... if that's what you're going for, I'd add a few cloves (5-6 for a 5 gallon batch - a few go a loooong way) about 3" cinnamon stick (for 5 gallons) and s 1/2 dozen whole cardamon seed pods to balance...

Great point! Not too sure about what will happen after they've given up the flavor ... I can absolutely use them around the house/garden/rentals etc... but the barrel rejuvenation idea is appealing ... cross that bridge later ;-)

Fantastic reminders - Thanks My plan is to always have some of my fave Metheglin around ... I've been brewing 5 gallon batches for years and generally have at least 4-8 gallons around, but a friend and I are thinking about getting a more substantial run going ... right now, I have 15 gallons of...

So I've been brewing as a newb for 25+ years ... not thinking too much about what I'm doing, why, how, etc...) ... I've had hits and misses (prolly more misses than hits) but the misses got bottled and given away ;-) ... I've only recently gotten "serious" and am trying to get a Metheglin that...

Do this all the time ... Great and fool proof

Technically, if 50+% of fermentable sugars are from honey, then it is a "Mead" ... floaties are prolly undissolved nutrient typically found in dry yeast (dry yeast is usually about 25% active dormant yeast and 75% dead yeast and/or nutrient) ... they float since CO2 generated in fermentation...

I'd take whatever you have left ... shipping quote (if avail) to 06807 please

Does it have the $60 (retail) pressure lid?

Following ... Looking to do very much the same on a 58L Kegmenter ... since cost of 1.5" and 2" TCs are the same, wondering what the pros and cons are of each? ... assumed that 2" offered more flexibility, but am being told that 1.5" is more standard

I looked at the Colt Strong and the Agata recently after shattering about 5 bottles in a earlier run ... Settled on the Colt since it has a head machined out of a solid piece of metal ... Only done one run (~50 bottles) with it - no complaints and its orders of magnitude easier than the...

Just discovered this thread ... this is EXACTLY what I was planning on doing ... very helpful ... thank you