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  1. M

    Force Carbonation Help

    Here we go again, I am sure you have all either asked, or been asked but I am not patient enough to read every review so asking again is the way to go. I have a belgian on tap (for shame, i know) and i had it hooked up to 30PSI at room temp for 48 hours. i shook it a few times to dissolve...
  2. M

    cloves in mead

    Powdered vs whole? I don't want to kill my flavor.profile. Suggestions on a cloves/gallon ratio?
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