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aaand here's one of the arguments they like to use; it's unoriginal as hell and has been responded to a thousand times on a thousand forums across the net, but hey, let's them feel superior "You wouldn't eat a dog, how is a cow any different? They're both so smart!" This **** line of reasoning...

Difference between vegatarians and vegans is that a lot of vegatarians do it for legit health reasons, trying to buck the obesity trends(no problem with those, more power to them for bucking the obesity trends); the vegans on the other hand are vegans to be able to feel superior to everyone...

Much appreciated :D

Thinking about AG, but it's cost prohibitive for me and I don't have the room for the extra equipment. I'm focusing on a keezer set up before AG even begins to enter the picture

The fermentation will slow down, as you'll be leaving yeast behind, but it'll still continue until the yeast are done. When your gravity readings are consistent over 3 days, then fermentation is done, though the yeast may still be cleaning up after themselves

I was gonna post something along these lines, ya beat me to it OPPAN GANGNAM STYLE (still sounds like Open Condom Style to me) :fro:

Wait, what? Are vegans against honey now? EDIT - googling it, it seems honey isn't vegan because it's "forced slavery" . . . I guess soon they'll be protesting to give bees the right to vote. Honestly, these fads are as confusing as they are retarded.

Huge understatement. There's always more to learn, no matter how long you've been at this hobby

You can if you want, but if you have a CO2 tank, then no, you don't

There are over 60 different esters in beer, you're gonna have to be more specific

If I want to condition a beer in the keg instead of a bottle, do I need to keep it on the gas the entire time, or can I charge the keg once and set it aside at room temp for the entire time? What PSI should I use? 12? Keep in mind I don't want to force carb a green beer, I just wanna let...

IIRC, Guinness uses nitrogen, not CO2. If storage is a problem, I'm sure there's a lot of guys on here that'll be willing to take some off your hands #FirstWorldProblems: Too much beer

This conversation is entertaining, now if you'll excuse me, I'm going back to my steak dinner with a side of veal parmesan

For me, getting and maintaining that required oxide layer was a deal breaker for an aluminum pot - I don't wanna have to maintain any kind of layer in a pot that I regularly use (I have a wok, and it's enough trouble not scratching that required seasoned layer). There's enough to worry about on...

What I wanna do is essentially what bottles do - allow for mellowing, marrying, and controlling off-flavors so I'm not drinking a carbonated green beer. I want to So can I just hit the keg once with a blast of gas and set it aside at room temp for a month, or should I leave it hooked up to...

After fermentation when I keg and let the beer sit at room temp for a month to condition (don't wanna force carb green beer, after all): - do I keep it connected to the gas the entire month, or do I just gas it once, disconnect, then let it sit for the month of conditioning? - What PSI should...

USA doesn't pay VAT taxes, at least none of the eurpean places I've ever bought from ever charged me VAT taxes EDIT - come to think of it, every time I bought something from europe, they explicitly told me that they didn't need to charge VAT tax since I'm in the US

Aluminum can be fussy; you need to boil water in it to develop an oxidized protective layer, then be careful not to take that layer off by scrubbing, etc - too much work IMO. Get stainless steel and it'll last forever

Unless you boiled/sterlized your water before topping off after the krausening, you may have infected your beer - once you pitch your yeast, LEAVE THE BEER ALONE!!

Not sure which kit you're referring to, but if they say 6 gallons, most likely it's a 5 gallon kit that accounts for boiloff