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Thanks! I've seen the same w/ new lids being the same price. Seems kind of wasteful, but I suppose its what I've got! K

Does anyone supply the nut that goes on the back of a relief valve? Hopefully in metal, as iodine attacks and cracks the plastic ones. I take good care of them, but have mistakenly ruined a few over the years! Also, what are the o-ring sizes for gas and liquid connections on the posts...

I’m all over this one! A juicer is one of the things that I’ve always thought I needed in my life, I just never pulled the trigger!

Sign me up, @inkbird!

Make a mead; distill; age on french oak. Thank me in 3 years!

This sounds like a perfect tool for my fermentation closet in my basement. Winters in MI are a bit chilly for some yeasts! K

Throw the glass in the freezer and chill it first. This will help keep the CO2 from coming out of solution due to a thermal shock. Then jam a hose over the tap opening and extend to the bottom of the jug and fill from the bottom. Cap (screw top is best!) and keep refrigerated. It'll last a...

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I talked w/ one of the best mead makers I know, and he suggested a step fermentation. Honey first, fermented to completion, and then add the peaches. K

I've got ~50lbs of honey in a bucket waiting for time and a fermenter to become mead, and then honey shine. I saw an add today for 1/2 bushels of peaches at a local market, and the gears in my brain started to turn....hmmm, peach melomel turned to brandy!! I'm thinking of freezing the peaches...

I use a strip of duct tape marked w/ a sharpie on most of my carboys. K

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OxiClean / Sodium Percarbonate? I typically give mine a 140 degree soak w/ Sodium Percarbonate and that does the trick. Good luck! K

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For me the biggest money savers are: 1. Buying base grain in bulk 2. Re-using yeast (or separating and storing) 3. Not buying the latest and greatest, marketed piece of equipment. Just get good using what you have. I've been brewing since 1996, and started extract w/ a carboy fermenter and...

I'm w/ madscientist451. Or get involved w/ a local homebrewers club that wants to do a barrel. My club has had two barrels over the years, and we typically have 11 people contribute a 6 gal batch to fill a 53gal bourbon barrel to age. Simple sized individual batches get added to the barrel...

I think there's merit to that. I made the same conclusion when I had a little jar of whiskey from Motor City Gas distillery that was distilled from a pale ale and it had the same flavor that I don't care for from the SOB. K

I did about 45 gal of sour and old beer (SOB whiskey is what I call it!). Some people really like it, but to me it has a flavor and smell that I can't get past. It costs me nothing to keep it on glass w/ oak staves, so I'm hoping it turns into something I'll drink! K

Same. I just cover my barrel w/ blankets, sleeping bags, and comforters. To cool more rapidly (and prevent infection) I use my immersion chiller. K

Of course, but as others have said it's not ideal for beer. It does however work well w/ my rum and whiskey mashes! K