Recent content by Demonantis

I have heard a lot of the flavour comes from drupe fruits(peachs, plums, cherries, apricots, mangos, nectarines, etc). Its supposedly 23 flavours in total, if you believe the advertising. I guess that makes sense with the prune(plums) juice and the amaretto(apricot pits) being suggested.

I realize this only helps people with kegs, so I am sorry if you don't have one and this idea is completely useless for you. But couldn't you just cold crash in the keg and pull off all the yeast in the first glass. Bypassing the whole airlock issue.

I have used a klean kanteen(similar to nalgene) as a growler and it worked. You probably want to try to keep the headspace to a minimum, finish it once you open it, and maybe overcarb it a bit before filling. You are pretty much fighting a losing battle to keep carbonation. Techbrewie has a...

I like the idea of beeswax and it is usually a go to for sealing wood, but if you wanted warm beverages the majority of wood sealants are safe once they have cured. There are usually manufacturer directions on the container.

I have moved sanitizer between kegs using the same technique with the picnic tap. Never worried about sediment so I have never done it to my beer.

Irish moss goes in at the 20-15 min and remember to swirl.

Using the in port, I just pressurize the keg to seal it and then flip it upside down when carbing seltzer. You get bubbling and its easier to shake. You probably don't want to do that to beer though. I don't know how comfortable you would be leaving a keg upside down for a week. Also, I don't...

That is really short line. A common suggestion on the forum for 12 psi is 10 feet of 3/8. It would pour slower, but rarely foams. Holding the line vertical would help in theory. I would just incrementally lower the pressure till the foam stops and use that.

One of the possible equation you are referring to is the Navier–Stokes. Basically fluids will conserve momentum. Like Newton's second law. There would probably be a pressure loss from the pinch. They are called fitting or minor losses. The turbulence from the pinch, like other have mentioned...

I have read about these beer line calculations and none of them make sense to me from my fluid dynamics education. You do calculate a friction loss and a gravity loss, but completely ignore fitting losses. There should be a pressure loss in every fitting in the system from the dip tube opening...

I know you are suppose to tin your copper sauce pans to avoid Copperiedus (Copper toxicity) from acidic foods. Silver is often used in liquid cooled computers as a fungicide. You put a little coil of it in the tubing, but that isn't really a food grade application. I think its smarter to fight...

1. The outlet pressure might change with the inlet pressure changing. It depends on the regulator. Wikipedia has a decent article about it. 2. A balloon is like a weighted air piston. The volume changes to address the temperature change to balance PV=nRT. The pressure is fixed and is determined...

I have noticed this too. I read some where that this is because of the bubbling pushing hop volatiles out of the beer and airlock so its best to dry hop after most of the ferment is complete.

I never thought of adding malt to it. That would probably make for some interesting creme soda. Has anyone tried that? Is it any good?

I used the Martha Stewart, http://www.marthastewart.com/348771/cream-soda-syrup, one saramc posted and it was good. There are a bunch of places online that sell vanilla for better prices than the store, like http://www.vanillafoodcompany.ca/ or http://www.amadeusvanillabeans.com/. You have to...