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I'm pretty sure that there is some mead & cider down there that is likely a decade old.

I looked under the house in the crawlspace (where I store kegs, it's an encapsulated crawlspace) and found a three gallon keg of Barleywine, it has to be about twelve years old. put it on tap and it turned out to be mighty tasty. I've had some health problems this year and haven't been able to...

Answer questions, if asked. He knows that you brew. Let him learn.

Since you brewed a Belgian Dark Strong, if I were to blend it, I'd brew another of the same recipe to blend with it, instead of a Belgian Blonde, but that's just me.

This also puts a layer of plastic on the bottom, to prevent cracking or breaking the carboy

My ciders go from primary to the keg.

https://www.homebrewtalk.com/threads/my-ugly-junk-corona-mill-station.90849/ You can get some ideas as to what other people have done here.

When I had a Corona mill, I mounted it in a bucket to contain all the grain and dust. The mill was mounted to a piece of wood that went across, the bottom was cut out of the top bucket, it "stacked' into another bucket that collected all the grain, I had a hole in the top of the bucket that...

Meat, it's great to cook larger amounts that what you need for the evening and seal them hot, and put them into the freezer, still tastes fresh when you reheat them. and hops like Max said.

I prefer 3711 yeast, I'll start fermentation low, @65 degrees or so and keep it there for a couple of days, then let it rise 5 degrees or so a day until it gets into the mid 80s and keep it there for a week or so. Saisons are one of my favorite styles. Typically mine are in the super range 8%+...

^^ This at usually 1 liter per minute, sometimes more. ^^

I did indeed use the 1ml in a three gallon keg that still had a bit of yeast in it from a Saison, along with ~1/4 cup of demera sugar. I let it sit at room temperature for a week or so. The first pour had a bit of yeast spooge, that is not uncommon for kegs. I had hit the keg with 30psi of CO2...

I did indeed make a three gallon batch, as I had an empty three gallon keg. It has "tamed down" a good bit, or either I'm getting used to it, but still it's nice and refreshing.

It's pretty good, for me.

I finally made some and wanted to update this thread. I had made comments in another thread, but since I started this one, I just want to complete it. I made some hop water in a three gallon keg, have yet to taste it, plan to in the next few days. I had done a bit of research, and thoughts were...

I said that I would report back, I'll also update my original post from a good while back. I've tasted it. We have a winner. Although it could be a bit hoppier, but it has only been on gas a couple of days (I expect the carbonation level to go up), but it sort of reminds me of a lemon-lime...

Actually it's not. The vial only contains 1ml. So there is like, about 6-10 drops in the bottle, just go ahead and spend the money on an IPA when you are out, save the hopzoil for something else. I made some hop water in a three gallon keg, have yet to taste it, plan to in the next few days. I...

I had some hop shots and once thought, meh, this beer isn't very hoppy. I got one out and drizzled some into a glass (what a great idea) and filled the glass with beer, for the most part it didn't help the beer(I was very disappointed), then a small globule came loose from the glass, came into...

I have a small bottle of Thai Snake Wine, it has a small cobra in it. My guess is that it is 3-4 ounces or so. A friend gave it to. I've had it ~three years.

Somethings to consider: Don't add in all of your honey in the beginning. Only add honey at flame out or after you have brought the temperature down to 170 or so. If you boil it you will loose most of the volatiles that you want that provide flavor. Another option would be to step feed it...