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It’s been a little while, but is the list for sale still accurate?

Also, the ball lock connectors have a lot more seals that can fail and leak. That’s the main reason why I actually switched to Sankey kegs.

You should ferment some beans for some beer that’s gassy at both ends

I agree with this, though sadly Bobby is closer to 2h away, sometimes I’m near Trenton so it’s “only” an extra hour to get to him.

Maybe something like this blower fan low to keep the temp more constant? https://www.amazon.com/dp/B0CG1S1HGC I mean, a refrigerator should have temperatures in the low to mid 40s, not upper 20s and lower 30s anyway. Bet the temp probe/thermostat is in need of some love anyway.

How are you measuring it? Not a refractometer I hope?

You could try using gelatin as your adhesive. It stays on even when wet, you need very hot water to dissolve it and remove the labels.

Those are not antibiotics.

Wow that’s an expensive swap. Just a reminder you don’t need to worry about balancing line length for nitro, the restrictor plate does that for you.

Put a small fan in there, see what happens. Even my kegerator gets like a 10° temp gradient without a fan.

Depending on the reaction that could be too long, yeah. The lye is also using cool water since it’s so caustic.

Not sure that things can get resistant to either of them. They are both pretty strong.

Could be many things, but maybe that “wheat” taste you get is a corn flavor from DMS. Also here is a decent list of things that can make a beer taste like “Homebrew”. But you def. are drinking too soon and likely also not letting it sit in the fermenter long enough as well.

Most beer freezes at about 28°F

No commercial home kegerator can fit 3 kegs if one is a 1/4bbl that I’ve found. The larger ones can do 3 1/6 or 1/4 & 1/6. I don’t think they do 2x 1/4. You either need a commercial one or build a keezer. The downside of a keezer is beer and stainless are heavy. Especially more than 5gal.

No need for a stone, just carb it with co2 at around 1-1.2vol for a week then put it on beergas and into the kegerator. I converted a taprite regulator to nitro with a $10 nipple and some thread tape. Just make sure it’s one good to 3000psi to be safe.

That’s interesting. Lye is not hard to work with and makes far better pretzels, and imo is essential for authentic Bavarian pretzels. You only keep them in about 10s a side iirc. How long did you soak them?

The Mead Hall, it was in the Reddit wiki or somewhere. https://discord.com/invite/the-mead-hall-627621875408961537

Really sucks east coast yeast is closing up in a few months. Anyone know if someone else is taking over?

There’s a really good mead discord if you want to chat with people, some content producers also hang out there. There’s a really great website called meadtools.com. That can give you nutrients schedules, and things like that. I think the current wisdom is that almost all yeast can ferment pure...