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Just pine nuts.

There was never a question of whether you'll end up with alcohol. You will--it just won't taste good, and certainly will not be beer. As far as the %...that will depend on how much sugar and what kind of yeast. Assuming you'll use plenty of sugar, the limiting factor will be the alcohol...

^yep, do that. You don't have the equipment to carbonate your beverage, and the fruit wine described above will be better flat than your original plan (which would be, I suppose hard seltzer but without the fizz?)

Just dry-berried half of the Juniper Rye Bock test batch/yeast starter. Also bottled a few without the additional berries.

Sure, kegging has its complications, but when compared to bottling, the vast majority of those who have done both say kegging is easier. I am among that majority and I also find that my beer is also better when kegged. Cleaner, more clear, no more oxidation, carbonation always right.

Yeah. But this is kind of comical... Used only for industrial size stainless steel applications.

Whaaaaaa?

Just got a 1750ml bottle of Everclear last week. Only used half of it. On second thought, I'll go with bleach.

Assuming that screen shot is new, the look has barely changed since the beginning. Very cool.

Allright, guess I'll leave well enough alone!

I'm new to Nitro. On my second keg. In both beers, the head is thicker than in the classic Guinness pour. It has what looks like the right density and thickness at the bottom, but then on top of that is a somewhat 'looser' layer. Picture is below. It's not a big issue but would love to have...

As touched on above, you can tell we've got different interpretations of mega: the more literal and the more figurative. Guinness is a prime example. There's no doubt it's a mega beer, yet in coming up with an answer to this question it wouldn't occur to me to consider Guinness as an option...

My theory below may sound nuts, but before getting to it, know this: I had no issue with stuck sparges from the time my false bottom was new, for about 10-20 brews, then suddenly I was plagued by stuck sparges (I mean like 10 brews straight). After what I describe below I haven't had a single...

Natty Bo could probably be considered mega, at least in spirit. I can't honestly say I like the taste better than some of those others, but if I'm going cheap, may as well go kinda-sorta "local". Out of the truly mega, I'd go with Miller High Life.

Had same issue, with two kegs at the same time, actually. For one, replacing the o rings on the gas post fixed it. For the other, that did not fix it and I realized the leak was coming from where the gas line connects to the gas disconnect. Ironically, it leaked with the clamp in place...

Haha. So here's this guy from Delaware Of his skyline you're seemingly well aware He found it sublime So put it online Despite having never even been there

Right country.

Here's mine:

Burlington, VT

Duh, dark Munich! Now that you bring it up, I guess I've never thought of that as a base malt, but I guess it is. Dang, I have a ton of the lighter Munich in stock. Maybe I'll just make this a little lighter than it's supposed to be. Hmm...