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Get a phillips head screwdriver, and push in on the poppet. (Just like you would, if you were venting Co2 out of the keg.) The poppet will pop out of the fitting. steve

Oh, we're not talking about the vapours coming off your brew kettle. You need live steam, at about 500 (or more) degrees F. No, you can't see live steam, until after it cools down below about 150 (or so) degrees. steve (again)

...and the same thing we used in older Army Mess Halls. Yes, if you needed to get a pot (even 45 gallons) to boil in a couple of minutes, these would do the trick! (Provided the boiler was up to snuff.) Simply amazing. You kick the stam blanket up to full, (with warm water in the pot) and...

Chef, as a small warning, I might add that having milk crates in your house may be somewhat illegal. Personally, I don't "store" my carboys in milk crates, but since I work for someone having a MASSIVE deal with the local milk company, there have been a couple of crates, known to be seen in the...

Pressure is expressed as "pounds pe square inch." The lid on a Mason jar has quite a few square inches, as opposed to a beer bottle cap. They are that way on purpose. When you do some canning, the boilng water creates some pressure in the bottle. The heat also weakens the rubber seal...

No, but the natural acidity of wort, will. Botulism won't grow in wort or beer, on account of the acidity. (If you're canning vegetables, {or fruit} the acidity of tomatoes will prevent botulism, but you need to be REAL careful, with mushrooms, since they aren't acidic enough.)(Yes, tomatoes...

I like Potassium Sorbate instead of Campden, but that is just me. Yes, I would recommend stopping fermentation before bottling in wine bottles. They aren't designed to take pressure stress. steve

Scott makes some GOOD beers! (I wonder which LHBS that is. The one I USED to work at?) steve

Muntons makes an Extra light, light, amber, and dark DMEs. Briess makes a Pilsner light, golden light, amber, and dark DMEs. When I worked at the LHBS, we sold both brands, and substituted the Muntons light with Briess golden light. steve

I've tried the Orchard Breezin' ones, and for a "wine cooler" type, they are pretty good. Another thing, since you're fermenting them yourself, ferment them as dry as you want. They are supposed to have some residual sweetness, but you can do what you want. steve

Here's an explanaion. That Co2 in your tank, is a liquid, under pressure. It boils off, to keep the pressure in the tank constant. When you lower the temperature, the liquid Co2 boils at a lower pressure. Now, that pressure will remain constant, (even at a lower pressure, when cooled)...

Seems like, with a whole pound of Crystal 60, the Malty sweetness has been taken care of. But, that's just my opinion, I could be wrong. (Thanks to Dennis Miller.)

The easiest way to bottle if you are now kegging; Fill the keg, from your carboy. Hook it up to your dispensing system. Have the bottles clean and set up with the appropriate amount of Muntons Carb-tabs in them. Fill the bottles with the warm, flat beer, that you just put in your keg...

That really depends on how fast you consume it. :D Seriously, it should last as long as it would in bottles. After all, you are pushing it with Co2, and if you precticed proper sanitization, it will keep for a couple years. steve

I can make a guess; 6 Lbs light DME 1/2 pound Carafoam 1/2 pound Crystal 40 1 oz. Cascade at 60 min 1 oz. cascade at 15 min safale S-05 steve

Thrown together? If it is the kit I'm thinking about, it was very completely planned out. (Did you get it from Brewers Conection? Was the sales guy named Steve?) steve

Congrats on the success!! Now, pick out the next batch! Like Chimone said, the weather is changing. You (and me, with my swamp cooler) will be able to make more stuff, in the near future. My boss gave me 2 smack-packs of Rudeshimer yeast (dated from Sept '06) and they are going into my...

The problem with Coke kegs, is they don't usually have pressure relief valves. Those ones have pressure safety valves, but you can't pull a ring and release the pressure, like Pepsi kegs do. (Yes, the lids are somewhat universal, and if you can find some pepsi lids...) steve

Cheese, I feel for you! I've got all the fixings for 3 or 4 batches of Mead (90 pounds of Honey, 10 pounds of blackberries) but I use a swamp cooler to cool my apartment. I've got to wait until the outside temps are below 90 degrees consistantly, which will put the inside temps at the mid 70s...

The problem I've got, is getting off the labels from Redstone Meadery bottles. Those things are persistant!! I've soaked the bottles in EVERYTHING I could think of, (don't forget, I work in the LHBS) and still have labels. No, I'm not going to get rid of these beautiful 1L swing tops, just...