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Looks like it's bigger than the G30. If you cut, I would cut a hole for a 2" tri-clamp bulkhead fitting. Then you can do a steam arrestor in the future if you like.

If it's the same diameter as the G30 you can get a lid with a hole in the middle already from ebay. Then you wouldn't have to modify.

They kick the drones (males) out of the hive in late fall. then they "cluster" forming a ball of bees in between the frames of the brood boxes. The queen is in the center of it all. They start at the top of their boxes where the bulk of the honey is stored and move downward eating their honey...

Me too! Can't get them over winter... Didn't do hives in 2021. We might get some bees this spring though!

Yeah, don't worry about it. If it's processed it de-natures the enzymes you don't use anyway. I took a couple classes on beekeeping and practiced for a couple of years. If your wildflower honey is anything like what I got my first harvest, it's a truly unique product and your mead will surely...

Welcome welcome!

My first beer was overly bitter as well. In my case, I didn't follow the instructions properly. I went whole hog on my first brew pot and got the Megapot 15 gallon because I thought boiling full batches was the only way to go. I didn't know anything about hop utilization, so I used the full...

What was your brewing process from beginning to end?

There is real wisdom in that statement. This thread got me reading my notes from my first batch. I made a Sierra Nevada Pale Ale clone that was so bitter it tasted more like their Torpedo than any pale ale I've tried. If it's fermenting, it's making beer. It may not be what the recipe...

Oh, for goodness sake... At least the kid with the toilet paper ended up with ethanol.

I just picked up 5 corny kegs off Craigslist today for $25 each. And I thought I got a good deal!

I don't know about those. They're fine under normal circumstances, but heating to 140 is another animal IMHO.

Ideas like this is how toilet paper moonshine is born! Lol

I'm looking into pasteurizing cider to back sweeten as well. I bought a sous vide stick to do the job, but the cider isn't ready yet. I'm seeing temps as low as 140 for 20 minutes to kill the yeasties. 11% is probably high enough to discourage other microbial growth after that, isn't it? If you...

That's pretty darn cool. I didn't know such a thing existed.

Don't forget you have to calculate line length as well. Too short of a serving line and you have foam city!

I really like the idea of casking at home, but these are the problems I run into. I wouldn't drink the beer fast enough before it went flat having a shielding gas (for lack of a better term) but not under pressure. Then I mentally circle back to where 3 Dawg Night is and I'm figuring out how to keg.

I did something similar! I'm a member of a pizza forum I don't post on as well. Come to think of it, I think I found that forum from the pizza thread on here!

Weird double post witchcraft...

Wow, that surprises me that 20" isn't working better. Lack of experience on my part I guess. That's a really good idea!