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If you like Belgians then: http://site.sharpedgebeer.com/ The owner was apparently knighted.

I cant imagine some paying for a Michael Bolton album! I'd pay to get it off my hands...or maybe to see an effigy of Bolton made of his cassettes burning brightly!

I say yes! Particularly if its Stan Getz and Joao Gilberto. Recent studies have shown that beers will gain a 5 to 10% increase in taste points when exposed to Corcovado for 20 minutes per week throughout the duration of primary fermentation.

I like to grab one of those left over clumps and rub it on my gums after pitching.

If you want to showcase the hops with a light bodied beer, I would mash 149ish. I dont have enough experience with low abv beers yet to comment more on the grain bill.

We lovessss the precioussssss. We can take our beerses everywhere!

HaHA! thanks for all the input guys. The idea is officially shelved. No keg bombs shall be made. It was however, an interesting exercise.

ROTFL! Yes and this is a food grade post.

In a keg would shaking really be necessary? I'll pump the gas up to 30 psi when I first keg it and its usually 75% perfect after a day or 2...and since my beer is 125% perfect it all works out!

Since most finished beer has a FG close to water I would imagine that it has a density less than 1.4g/cm3; it would allow the dry ice to sink. It seems to me that this could at least give one a head start on keg carbonating. Much like when people carb through the liquid dip tube in order to...

The kegs do have a release which are spring operated and double as a safety valve. I might be willing to sacrifice a Corny to the cause.... Any ideas on how much dry CO2 per 5 gal batch to achieve 2.5 vols?

Thats how I do it. I aim for a single batch sparge at 169 F or 76.12 C... which ever I hit first.

Hehe...HBT...taking the English language to new heights one post at a time....

It is particular importance to mash out as close to 169 as possible as there tends to be a lower grain to water ratio with bigger beers. This will improve your efficiency by dissolving more sugars and decreasing viscosity.

I usually mash big IPAs for an hour and a half or 90 minutes....whichever comes first.

It is my understanding that cornies can withstand well over 100lbs psi. I cant remember where I read that but correct me if I'm wrong. Could this in fact be a quick method for keg carbing? A liberal application of Henry's law should approximate the answer....any takers?

HaHa! Some replies are worth a thousand words.

Dipa $60, ris $75. Drinking the beer You friggin made! Priceless....

I know there will be debate to follow but, I just bought a Blichmann Beer Gun to bottle my kegged beer. I love it! I was able to quickly drain 2 of my seldom imbibed kegs and make room for my incoming IPA series.