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I will try one closer to the keg and see if that helps. What kind of flow meters do you have? I have thought about building a few for my setup - so I don't lie awake all night hoping my keg doesn't unexpectedly go dry (Cenosillicaphobia is real!!!) - but if there are some that are "reasonably...

I purchased a CM Becker in line flow control unit so I would not need 500 feet (or so) of line on my 30 psi soda keg. It can be a real pain trying to manage all that hose inside my small 7 cu. ft keezer. When I got it, I stuck it in the middle of a 4 foot line and fiddled with the adjustment...

I have 4-2.5 and a 1.5 and am loving them. Recently I have noticed a new addition to the MoreBeer offerring: slimline Torpedo kegs. I think these are standard (Coke/Pepsi) corny keg widths now, but are taller because of the stackability (which was the #1 purchase reason (among many) for me.

sorry, should have posted it in my original reply. http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe.html#!

The thing with ginger/root beer is that it's not generally fermented to the point that there is no yeast - digestible sugars left. Generally the desired end product is a sweetened beverage and the yeast is only used for carbonation (even if a "hard" beverage is desired). On the other hand if...

I experienced the same troubles of no carbonation. Then after letting it sit for weeks I found it started to have off - yeasty, fermented - flavors... I got so frustrated with the whole process, and being as impatient as I am anyway, I just went out and bought a co2 tank and a few carbonater...

Interesting, I had never even thought of that. The Fiesta grocery stores around us carry pork cheeks by the ton! Well good, I guess that means I can get back to lounging around the bbq pit with a fresh pint of Caribou Slobber collecting the kind of fat I can't seem to get rid of.

Short of liposuction, where can I buy pork fat back? I have asked every grocery store and butcher shop i know of around Houston if they have fat back. Their answers range from a sideways confused look to "We have quarter pound blocks of salt pork. You could buy 8 of those..." Half the time I...

Sorry to reply so late, but I'm sure this is still a relevant thread. I wasnt aware of the Pro Welding in Tomball. I'm up that way quite frequently. I'll have to check them out. Where abouts are they? I have been going to the Professional Welding on Britmore between Clay and 10. Love them...

Hmmm. I'll have to see if I can find some Fentiman's anywhere and see what I think. Thanks for the info.

Dandelion burdock beer? Sounds interesting. I may have to try some.

Ok so I'm a big Alton Brown fan and therefore put more weight in weight over volume of ingredients. This also helps with planning since most products have weight labels on them. Long story short, if I buy a 16 oz bag of sarsparilla root from somewhere and a recipe calls for 1 cup of the stuff...

I hear they have some good ones. I'll definately be sampling and add some favorites to my take. That's the great thing about Southwest. 2 checked bags free means tons of extra room to bring back all the stuff I miss after moving too far South... Thanks for the info.

So I am going up to Milwaukee to visit relatives and would love to stop by the Sprecher's plant and pick up a gallon of their root beer syrup. Since I'll already be in town i figure it will save on shipping. The only thing is, I'm not sure what the laws are concerning transoprting a gallon jug...

It is sad what places try to pawn off as "Chicago style" deep dish. True deep dish has a rather thin crust with edges that has more in common with a levened pie crust if you could imagine such a thing; tender and flaky on the outside with a light bready texture nestled up against cheesy meaty...

Corn meal - nature's ball bearings! And that's all I have to say about that...

Adding the sugar right at the beginning is the only way to do it. Breaking apart chemical bonds is a very difficult process (on a molecular level). The purpose of heating (and adding cream of tartar) is to facilitate this process. Here is how I do it: 2lbs 3oz table sugar 2 cups water 1/4...

I'm not sure how it would help with head retention. You need a protein for that. Cream of tartar (or tartaric acid) is used to break up and stabilize table sugar (which is a disaccharide and is relatively low in sweetness) into its 2 component parts: fructose (considerably sweeter) and glucose...

I was watching an episode of Unwrapped on the Cooking channel and saw this drink called Bawls Guarana. Not sure if it tastes anything like what you had but at least its something available in North America.

I use torani pumps. They are actually 1/2 ounce pumps but you can pump it 2 times. No big deal for me. I picked them up at a World Market by us and they fit the regular size glass Torani bottles or the larger plastic ones you can get at Sams. I have refilled with all kinds of syrups: BIB Dr...