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Neither will ruin your beer. Just make sure all of the oxygen is evacuated from the keg before you shake. If you overcarbonate, you can always let the pressure out of the headspace, shake, rest, and repeat until it is down to your preferred level of carbonation.

Very true, when blood sugar is very low you really do lack the ability to think. Definitely much more than someone who has had a beer or two. Or you could pass out with a loaded gun in your hand. Always a bad idea.

I've made teacup sized mashes before on all of my grains. Personally, I chill them to about 55F before tasting them, and can definitely taste the differences, but to each their own.

I had to use dried juniper berries and Nottingham, but I did clip some fresh juniper branches. The boil and fermentation smells were odd to me. Now it is in a chilled secondary in an effort to clear, the smell is great. I almost skipped on making this, but I'm glad I didn't. I'll report...

I wouldn't advocate that much on an optic, unless it includes a tripler and mounts included. Scope well of course then yeah anything long range costs big dough.

I agree it would be nuts if it is a hunting gun but that's not what it's for. I probably should have spent more but can't justify replacing the optic that's on there now, nor do I plan on putting a night vision unit in front of it so...as long as I don't get killed over it I'm fine. This ain't...

Wasn't aware of that....if I knew.....oh well, I'd probably have found a way to spend another three grand on another AR. Not particular into finishing a receiver, but on that topic of short "rifles", an AK pistol certainly would be neat. You can buy a piece of metal you bend and weld yourself...

Cool project you've got going there! Wish I would have bought a stripped pistol lower back in November when they could still be had. Depending on your barrel/gas/muzzle device/bca you might need that light buffer. Always better to be gassed right rather than over or under.

Seems neat. You could always screw an AR grip to a plastic mug if you have extras lying around, for similar effect. Matter of fact, about that one in the basement.....

Or... .357 magnum 1.8" barrel hot handloads, when .45ACP muzzle flash just isn't enough. Don't ask how I know that.....

Good luck finding any, at least around here I'd have better luck looking for centerfire than rimfire. Don't keep live honey badgers for protecting your beer from gnomes, use the American Honey Badger. *photo credit to the gear scout, that is not my gun*

Well yourself and many others seem to not be finding my experience universal. I'll have to try it again if a different store stocks it.

Has anyone made a melomel by mixing kit wine concentrate with honey? I am considering mixing a fruity red in an inexpensive kit with enough honey to reach 17% ABV, and fermenting to 11% in an effort to produce a sack mead without the typical high ABV burn. Possibly secondary with dark...

Taste test the finished product before you bottle it. If memory serves vanillin is metabolized by yeast. Because it was put in the boil, the yeast may have altered it's structure during fermentation (destroyed it). You may need to add vanilla to secondary to achieve the flavor you desire.

1) I'm sure someone will chime in who's done it. Swear I've read today about people doing this in a pinch. 2)You would steep it all at the beginning. The purpose of late boil additions for malt sugars is almost always to affect bittering. By adding some of your sugars late, you will increase...

I think they are different a bit though. I've used melanoiden too, but when I did, I perceived it to simply be far more chock full of melanoidens than the carared. Both did have a pleasant malt/caramelized sugar type of flavor, just in different ways.

If memory serves, treacle is either the same as molasses, or so similar that perceived differences in flavor are not from a different product type, but differences in brands. That being said, there is really light treacle that is lighter than "standard" molasses, and I've also seen treacle as...

Regarding the sweet orange, I can not tell you how much, but I used the equivalent of 1 orange/gallon of peel, with all white pith sliced off (read, papery thin peel) in a hefe. The orange peel was put in for the last ten minutes of the boil. Tasting shows that while in the kettle and after...

I used carared on an IPA once, and it turned out similar to a medium crystal. Deep red color, as previously reported.

I have an alcoholic beverage once a day for now. When I'm back on a normal diet I'd probably do 2.