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Not sure about the paywall, or if you get a certain free # per month, but this article by the Washington Post illustrates every single death in Game of Thrones up to the current season, and it is awesome! This page showcases all the major deaths with tons of info down to all the minor ones...

if you are just doing an extra to gas up a keg, you can a dual regulator off of the tank, then do you manifold off of one side (like post #10) and then do a single hose off of the other side for carbing. That would be the cheapest way to be able to carb/serve at the same time

of course it was April 1st, though she sold it so well I almost believed it. Go Maisie! oh and hell yeah I'm stoked! usually i watch the episodes the next day, which i still may do because of the length but the last one or 2 i'm staying up for!

never heard of this one.. when do you add it?

yeah I'm kinda confused at it too.. the only practical way to force carb is at serving temperature.. but the only way to keg condition is at room temperature.. they both work at different temperatures so i can't see how one would help out the other.. you can force carb in hours if you take the...

you can treat a keg just like a bottle and condition it the same way for carbonation.. add priming sugar, rack into the keg, purge the co2, then wait at room temp

just curious, do you prefer the bottle conditioned taste over force carbing? being able to force carb is one of my favorite reasons to have a keg setup.

you could check the age and condition that it was stored which may factor into the usage of it.. I also tend to use it for just very late additions and I love it for dry hopping.. I have gotten some grapefruitish notes, though a lot of that could be to just individual tastes/smells

yeah i was just quoting the article.. commercial wise it wouldn't be easy to do that on a large scale, but very easy for a homebrewer

Can-ditioning? Looks like it is possible, but maybe not highly done? "According to Chichura (from Oksar Blues), there isn’t much difference between conditioning in a can or bottle, in terms of challenges. If you over-carbonate a bottle, there’s a good chance it will explode. If you...

I had a stuck keg before because the beer line was pushing up against some frost that built up towards the collar of my keezer. May be something as simple as bending it a bit to crack and flush it out.

yeah we do this for competitions around here. Usually the winner or a people's choice winner will get to brew at a local brewpub. The people in the competition get to brew it on a larger scale, but they wouldn't get anything in return except for recognition and a growler or something like that...

i'm assuming you mean to use sanitizer instead of "liquid." That works great in practice, though depending on how much the sanitizer costs it may not be more cost effective. I've done transfers both way with smaller kegs and haven't any noticeable O2 pickup as long as you are careful.

The can would most likely explode if you tried fermenting in them. If you mean carbonating that would be interesting. I've never heard of "bottle conditioned" cans, not sure if they would take the pressure or not.

Just as with commercial beers, the darker beers will keep longer and the hoppier beers won't last as long. If you are bottle conditioning they will probably last a bit longer, though you shouldn't be too worried about them going bad unless it is a really hoppy IPA. Mine are usually fine after...

but can he prove that he didn't already have it?

welcome! people are quite helpful here with any questions you have. It would help to snap some pics of your setup to grease the wheels :-)

+1 to the "inexpensive hobby." It may start out that way, but pretty soon you'll be purchasing pumps and buying grain in bulk since "it's cheaper that way."

nice touch.. is that space for a future 2nd keg on the left?

how can i un-see this?!? seriously, hope you are healing up well. I got a burn on palm of my hand from an exposed pot handle, but only like 1/10 as bad as that. Heal up!