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Floor drain, and epoxy or sealed cement unless you REALLY want tile.

Yes. Follow that link to reddit and I've posted several things. Here's my post history: https://old.reddit.com/user/andrewmaixner/comments/ Also note the link to a spreadsheet calculator I made to estimate carbs with reasonable accuracy. I'm exactly 3 months in, and down about 22 lbs fat, up...

Use the correct probe for the STC-1000 -- not the freezer's builtin probe. I ran mine along the outside back of the freezer and just have the lid close over the wire.

it's the same process chemically, but a good 'dried out' craft beer is not at all similar to a macro lager in terms of taste ;) I've got several low-carb Goses and an award-winning Double IPA, both under 1.000 gravity. Experimenting with stout next to see what I can do with it, as well as...

First post nails it -- electric BIAB. You can spend $500-850 on a basic 5-gal batches turn-key system (anvil/grainfather), or spend 3k on a super-custom exactly-how-you-want-it 20 gal system like I did. Or something in between.

You could also look into the non-enzymatic / cold mash procedures people are using to make low gravity beers. It's supposed to extract all of the flavor but at half the gravity or less?

I think this is kinda of like what you are thinking of: https://en.wikipedia.org/wiki/Malta_(soft_drink) If it hasn't been fermented, it isn't really, technically, nor legally, a "Beer". I personally wouldn't enjoy an overly-sweet beverage, and without removing the simple sugars somehow, that's...

My procedure: Place in bowl/pot of hot tap water. Come back in 5-10 minutes. Safely and cleanly pour the now-soft honey! Works great on for my 1/2 Gallon honey jars.

MoreFlavor is expecting a couple weeks before the new models will be stocked and ready to purchase. Looks like they improved the pressure transfer/lid assembly to use the soda-bottle or growler-style threaded Ball-lock lids, nice change.

Exactly.

No, as long as you aren't messing with the standard gas-in assembly, there will be no issue.

Sounds about right. Effective marketing!

It was obtained and isolated from a dried yeast culture from Stranda, Norway. That's pretty much the very definition of a 'kveik' https://scottjanish.com/omega-hothead-ale-oyl-057-yeast/ --> http://www.garshol.priv.no/blog/296.html

Regular, not really. But my first keto-compliant IPA and Gose both placed in their categories at a recent competition (not keto categories, but going up against normal beers).

They could also be using a cold mash to get flavor with less starch/sugar. I saw an "athletic brewing" beer at the store this week, but I didn't pick it up because it had a lot of carbs (currently on keto) --probably unavoidable to make an NA that tastes good. I'll have to try them in the future.

Your "Xyzzy Cider" description is fine. It clearly gets the point across to those unfamiliar, and anyone who knows/cares enough will ask for more details.

"CO2 layer" is mostly a myth born of not understanding gas chemistry/physics. There will still be some air mixing in, because of how gasses mix. see Youtube for chem lab videos. This isn't a concern during active fermentation. And, the slower the CO2 is coming out of solution, and therefor not...

The difference in gravity made by water temperature in a pour sparge is minimal... I think brulosophy did it once and got .001, not worth the trouble. I use room temp water.

Ya, the data available for beer yeasts (attenuation, temperature range) does not often align with the data desired for wine/mead (K factor, nutrient needs). Hopefully producers will start publishing that kind of info for everything as the lines continue to blur between beverage types. My...

Seconding this. Have done it succesfully with highly-acidic fruit wines. There's also a TTB-compliant product from Scott Labs called Reduless which can do this (I have used it, and copper, successfully).