Recent content by TokyoRoad

Does leaving an acid, albeit a weak one, in contact with metal for prolonged periods lead to problems? Seems it would eat away at the metal.

I bought mine from Midwest (http://www.midwestsupplies.com/dual-double-cornelius-keg-system.html) then had to add the fridge conversion kits and 2 10' beer lines for foam free dispensing. All in ~$385, the AHS set up seems overpriced unless I am missing something.

Can you link to the hose you use? The stuff I see for CO2 lines is not going to win a battle with sheet metal. Over time little motions add up to a cut gas line.

Sharp sheet metal edges plus a rubber CO2 line sounds like a bad idea. Did you do something to the cut to ensure there is no way to abrade and eventually cut the gas line? I've been looking at various HW stores for a good solution, in the meantime my gas bottle sits in the fridge.

AFAIK, most growlers are *NOT* designed to withstand the pressure of carbing beer. Do yourself a favor and get a tool designed for the job unless you are just itching to use your health insurance and enjoy glass shards. :D

I was under the impression the liquid has to stay below the CO2 air inlet tube that sticks down an inch or so into the keg. (Is this incorrect?)

All the calculators seem to agree that a ~5' line is what I need, the problem is no one told my beer that; 5' line = foam. I have a 10' line and it works 10000x better than the 5' line. Formulas are nice, but in this case whoever came up with it did something wrong or left out a key variable.

OG vs current gravity? Without that you might as well consult the Magic 8 Ball. :) http://www.ask8ball.net/

I cook often with beer, wine, and liquor, cooking with BMC seems a waste as you might as well just add water. The point of cooking with any of the above liquids is to add desirable flavors not, as you put it, undrinkable flavors. ;) Remind me to never eat your cooking. :tank:

If you won't drink with it, then why would you add that bad flavor to your food? And if it doesn't add any flavor, why add it in the first place? :confused:

Spreading facts, not fear. :mug: The original comment was that there are no pathogens in honey. That is false.

Very hot water for ~30 seconds has always worked for me, occasionally a slight twist is needed but I've never had to cut. The tubing needs to warm up to soften, splashing a little warm water won't do it.

:mug: The hop of the day is interesting...but too much of a PITA to deal with in terms of supply chain questions.

I have a dual and would call it a nice to have but not a need to have.

Not true. Botulism is a common pathogen in honey.