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I have a friend kegging kombucha, which does need higher carbonation. Thanks all!

Greetings, haven't brewed in years and needed to find the link to the epoxy nozzle that you could pull apart and the insert could fit down your dip tube, adding resistance to the line...thus you didn't need long tap lines. I can't find that old thread with the link to the exact part number...

If anything, oxidation would have gotten to it.

Taking it off the yeast at 9 days pretty much ensures you won't have enough yeast to clean up any off flavors produced in primary.

Many used kegs do not have the correct poppets in them. Some are more interchangable than others. If you can figure out the keg maker, you should be able to get the correct ones for your posts.

Hot water shrinks everything! Don't you do laundry!?

To avoid a potential vacuum from forming. I toured a very small distillery once and their mash tun had a faulty valve which didn't allow air inside as it cooled. The result was a 15BBL mash tun implosion. Luckily the manufacturing defect was under warranty so they got a brand new mash tun.

You have a leak. Likely your carboy cap isn't as sealed as you think. Gas finds the least resistance to escape, so there's a gap that is less resistance than the airlock water.

I don't smoke anymore but still enjoy nicotine from an 'e-cig' (technically an electronic nicotine inhalator). If you find that chantix gives you horrid dreams or screws with you mentally (it IS an anti-depressant after all), shoot me a PM and I'll be happy to share my experience with e-cigs...

appleton estate 12 year is my house rum their...18 year I think it is, is my top shelf. Its damn good at under $40 a bottle.

I believe the oil used in paintball guns is silicone based, so yeah it shouldn't kill you. Note: I am not a doctor and only play one when SWMBO and I get really drunk...

Most cities use chloramine, not chlorine, because it doesn't easily gas-out of the water, even when boiled. Whether you boil or not, campden tabs are advised to avoid chlorphenols in the finished beer ;)

One-step used to be sold as a sanitizer, and still is outside the USA, but it requires a long wet-contact time, doesn't last long, and just isn't as cost-effective as something like star-san.

are you using any hoses, especially garden hoses, to get your water for brew day? Also, not all the bottles showed this flavor? That almost sounds like a bottle born infection which has now made it into your primary equipment. step 1, I'd make a small batch with store bought spring water.

Astringent is both a flavor and mouthfeel...somewhat 'puckering'...if you drink red wines, that tannin 'pucker' in some reds is astringent. Astringency comes from the wrong pH and high temps in the mash pulling tannins from your grain bed. Is this an all grain recipe? PM? extract with steeped...

what you have to watch for is 'cocktail' which usually means all kinds of added sugars and a 'blend' of juices. Getting a decent grape juice concentrate can get tricky but apple juice, for whatever reason, remains fairly unaltered in concentrate form. I'm always looking for the honey not the...

This. Yeast mutates...yeast adapts...yeast changes...and since its alive it does get 'too old'. For the $1 a packet it costs, its not worth the expense to harvest and bank yeast that isn't necessarily at its peak. Maybe you're a microbiologist with a microscope who can check yeast health...

It does sound like oxidation is 'robbing' the mead of flavor, although it appears the harsh flavors are robbed the most here so that's a good thing (and a new one on me).

Yeah, star san has no real flavor, just an acidity you feel in the mouth. And even that eventually degrades into a form of phosphorus that yeast will metabolize (cuz its trace amounts).

clove is not floral...its very medicinal and a little will go a LONG way in a mead.