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1 bar = 14.5psi at sea level. ½ bar = 1g/l according to the article you provided. 2psi may not be enough to push, depending on the rise and resistance. Keep it under 7.5psi and you should remain still. I'd probably also suggest to only have it on gas when serving.

Probably too late as OP posted last May: Opinion unless space is critical, do not get a hybrid. They don't do either very well. tldr: Electric is about as set&forget as can be. Lots of MES fans, but I would strongly suggest checking out Cookshack, Smokin-it or Smokin-Tex. Smokin-it and...

Brewers friend seems pretty close to what you are asking. I don't trust all of the recipes are 100% complete as it seems like they are entered by the user, but questions on ambiguous directions could be answered here on hbt. https://www.brewersfriend.com/search/

Looks like a Snail pizza.

Imperial Pilsner? Golden strong? Wee-heavy Pilsner?

I never really cared for hamburger helper, but wifey makes her version that's really good.

Snacking on a chicken foot in the sun.

I have had the opposite results of what @Bilsch mentions, TSP>TSP90. However, either will work, and both will work well. My formula, back several pages is approx 2:1 percarbonate:TSP and approx 2-4% EDTA4NA as a chelating agent. I forget the deciding factor, but TSP vs 90, one works better...

Do you have access to TriSodium Phosphate? (Original TSP, not TSP-90?) If so, use it 1:1 substitute.

Grilled Steak and yellow squash!

Not knowing how much sugar was originally in the juice, I'm going to assume 1.045 for the juice (usually 1.035-1.055). Add an approximate .080 points for 1kg sugar into 4.5l puts you in the 1.125 range. If you are at 0.096, your around 14%abv. The strong brandy-like boozy taste this early is...

Ordered! Thank you for the offers and assistance.

Had to look up Zhug. Funny, but I used some of my fermented chili garlic paste.

Best bet for a newborn would be a low hop fruit wheat. Their taste is nowhere near sophisticated enough to appreciate a big barley wine or stout. But I would be looking at a sour. Something that will grow, much like your new neice or nephew. Unfortunately I don't have much experience with sours...

Code for 12 not working.

Shakshuka. 1st time ever having this, no clue on authenticity of taste, but I would definitely make it again. Spicy simmered tomato and veggies, eggs poached in the simmering mix. Nice 1-pot breakfast! Thinking this would be a good base for fish.

I wouldn't say that you did anything wrong, but there are many ways that you can improve your cider. First, and easiest is to not rush things. Cider is not beer, give it time, and lots of it. The hot, brandy-like burn is probably suspended yeasts. I notice when I taste my hydrometer samples that...

One of the last cysers I made and carbed in the keg kept a charge for about 75% of the keg.