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At least somebody got the reference....

Wait, are you suggestig he was abducted by aliens or is an alien? Maybe he just went home, or to visit Elvis. Maybe comes from a planet covered in ethanol, and is just trying to produce a comfortable environment....

I am suddenly feeling very judgy of Chicago and its resident(s).

Hey, hops are a flower! So you all are just a bunch of florists.

Your OG to FG indicates it to be 17%. Possible it is, Drinkable it may not be.

Thank you. I forgot to convert to absolute. I knew I was missing something in the math. Chemistry class was over 40 years ago. The numbers just weren't making sense in my head.

OK, to keep it below 1.4 at 43F, you are allowed 1 psi CO2 by that chart, that would be roughly 4 psi of 75/25 beer gas. Nowhere near enough pressure to cause the stout effect and rip the CO2 out of solution. So I am still missing something in the statements above....

Don't forget Helium. I have a helium tank with that thread. But at the cost of helium I am probably going to have it converted to Argon when I get it recerted.

what am I missing here? If about 1/4 of the pressure comes from CO2, then the partial pressure of the CO2 would be 9 psi at 36 psi serving. You would have to keep it 64F during serving to keep it below 1.4 You could lower the pressure to allow for colder temps, but doesn't the faucet need...

carbonate and dispense at 25 psi. 25 foot of 3/16 line would be appripriate. There is only a few ounces in that. not much waste. If you really hate the length, get some of the 4mm line, it works at a much shorter length. I can't really tell you more, I use 25 foot lines for soda. There are...

Depends how carbonated you want it. I keep sodas at 25 psi, beers about 12. I keep the keezzer at 37, without a circulation fan.I really want to add a fan, I get a lot of temperature stratification.

OK, lets be fair here. That is one guy who would not be on a milk carton. Now if they started putting these notices on beer kegs, that would seem logical, although he wouldn't see it much, Not if he had homebrew left.

If you count dried flowers, I have made hibiscus wine on several occasions. 1 to 2 ounces of dried hibiscus per gallon, sugar to achieve the desired OG, Yeast nutrient, water and wine yeast. Boil the water to dissolve sugar, add nutrient, flowers go in a grain bag, soak for 5 to 10 minutes...

You don't give the temperature, that is critical when carbonating. 30 psi seems high, I use about 25 psi at aboutt 38F, with 25 foot of hose to a picnic tap. keep at least an inch of space aound the keg. I use a keezer and will freeze if I get too close to the wall, but my cooling coils are...

Or the Comite Champagne ordered it themselves so they could "intercept" it and crush it as a publicity stunt.

exBEERiment | The Great Trub exBEERiment results of the brulosophy test are here. Worth a read.

Agree with Vikeman, the claim is silly. Unless you crank up the pressure, you will have flat beer. And you can't carb with a mix, it messes up the mix and still leaves the beer flat. Check with welding shops as well. They normally have CO2 and will often carry a beverage grade. They...

I had some marks on a surface of a keg at the bottom. I couldn't reach them at all. Took a piece of scotchbrite and stapled it to a piece of oak 4 foot long, about an inch square. I could polish the heck out of that bottom. Might work for this, or cut a bit of the stainless wire brush off...

What? You're not going to dilute some with water and throw some wine yeast in there? After that long the preservatives might actually let it ferment.... I got one with just a touch of pepsi syrup a few year back, Keg was marked Pepsi Italia, and it smelled great. It is mostly sugar after...

Eeeek, there is a lurker in my backyard!