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I am using the heating pad on a PLC system I built years ago. I emailed them and asked the same question.

I haven't liked the duotight fittings in gass lines, they always end up leaking. I ended up just using a swagging tool to stretch the ends and add normal barbed connectors for gas line. Cleaning all the lines at once with some 3D printed QD to QD connectors.

I had a lot of problems with the duo fittings years ago and ended up using a swagging tool with some boiling water for heat to stretch the EVAbarrier slightly so I could get it over a regular swivel flare adapter.

Measure the o-ring then go to McMaster-Carr

I have (8) in the bar from 2014 + a couple on a portable bar and (2) that I use directly mounted on quick disconnects for sampling. The only leaks I've ever had were from seating #6a incorrect or not tightening #7.

FYI. Amazon.com: Perlick 525 Rebuild kit by Kegconnection : Home & Kitchen

If you were to cut up and then burn a tree you'd disagree ;)

Total CO2. We're just talking about my use of 'mass unit'. :mug: You will have residual CO2 from fermentation but it will be process and equipment dependent. It can't have much calories because it doesn't contain much energy.

If I say I have a bottled pint of beer at 2.2 Volumes you'll know the mass of CO2 (other than arguments over pint vs pint)in solution, but you won't know the actual volume of the CO2 in solution without also knowing the internal pressure and temperature.

2.598 Volumes

Of course you know the answer. Depends on how much beer. 10.4 Volumes/gallon. Assuming 5 gallons 2.1 Volumes. But I didn't need to know the pressure or temp to know that. Similar to say volumetric flow of gas given in SCFM, not really a mass but in terms of your variable set can be treated as...

By essentially a mass unit I mean vs a volume unit, it does not have to be accompanied by a pressure & temperature to determine it's affect in calculations. So in 'thought math' it can be considered as a mass. But yes it is more accurate a density :mug:

Despite it's name volumes of CO2 is the space that the CO2 would take up at standard pressure (one atmosphere about 15 psia / 0 psig) and at standard temperature (32 °F). Essentially this unit is a mass. The CO2 Volume per pressure and temperature table essentially shows the saturation...

Saison while working on brewery cabinets.

I can't remember who to give credit for the idea to. Remove the rubber stopper and add enough sand/salt that it engages.

Closed system. Same as overcarbing a bottled beer, the CO2 has nowhere to go so the beer will be oversaturated at the temp/pressure unless the pressure is allowed to bleed off. Just lager at the volume of CO2 that you want.

Dry Irish Stout on nitro

It's not that you could pull air into the piping system, but that you could have pockets in the system that never fill with fluid and have an air pocket that was 'always there'.

I thought that you could get this configuration on the Mcmaster link I put above, but when I went to configure you cannot.