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I love my Dewalt tools. I have the 18v set. I've been using them hard for years. Perhaps the smaller ones aren't made for long stretches of operation. I give mine a break every minute or so.

I read on a different site that it uses a Sankey coupler. Definitely different than the standard corny keg setup most homebrewers use.

Looks like the manufacturer says they work for beer. http://www.schaeferkegs.com/fresh_keg.php Are you just saying they won't work for your beer needs? Is it just the kegs themselves with none of the hookup equipment? I read the website and brochure and didn't find anything about what...

Haha. No one would ever accuse me of being deep, so I can commiserate. Who knew there was a really long drinking/smoking/mushroom cloud smilie?

Mushroom cloud? Is there more to it than that? Wine makes you gassy and want to smoke?

Looks good. That's an interesting idea for getting the berry flavor. On my list of beer to make is a blueberry ale and heard it takes quite a few to give it the blueberry flavor.

Going back to your question on the vanilla bean, do you think vanilla would improve the taste? I'm guessing you tried the hydrometer sample and might have an idea one way or the other. I've used vanilla beans in a stout before and it definitely adds a nice flavor to the brew.

Nicely done! I'm pretty... ummm, creative when it comes to using what I have lying around to do the job, but even I'd hesitate to put two cases of beer bottles that high up on a surface that wasn't completely stable. Glad it worked out.

Sprinkle some yeast in the ol' watering hole and you can track them from the burps.

If I'm chosen, I choose the Cellar Classic Winemaker's Trio 18 L Wine Kit. Thanks!

We almost always limit it to one style per meal, regardless of what is being served. Quicker to prepare and cook and faster/easier cleanup as well, since there will generally be fewer dishes. If they don't care for what is made, they can always eat more veggies and bread.

That'll do. I've only had one beer so far do that, and it was because I underestimated the amount of trub loss from the powdered cocoa, which resulted in too much priming sugar for the amount of beer that ended up in the bottling bucket. I definitely noticed that the head dissipated fairly...

This might be a dumb question, but what are you doing with them then?

Not enough carbonation? No bubbles at all? Are you measuring it out by weight or by volume? Do you use an online calculator? I know plenty of people get good results using priming sugar. I've primed with priming sugar, table sugar, brown sugar, and maple syrup, all with pretty good...

Pulled chicken thighs are one of our go-to weeknight meals. We also do chili (regular and white chicken versions) and various casseroles in the crock pot as well. Another favorite is breakfast for dinner, which is usually eggs with mushrooms, veggies and cheese, along with some toast with...

What issue are you running into with priming sugar?

That's exciting. Hopefully it works out.... and the smell improves.

It's a bit of a waiting game at this point. Yeast are crazy little things, but I would bet on them conking out early. How early though, I have no idea.

Which yeast did you use? Perhaps the high heat caused them to floc out once they started getting to their alcohol tolerance and that cooling it down and rousing them got them started back up. I know how sluggish I get when it's hot and I get to my alcohol tolerance. I wouldn't be terribly...

Ah. Never can tell.