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Plants need CO2 to respire, so as a way of turbocharging a green house with necessary CO2 a lot of growers simply pump it in from a tank.

I had a similar situation with a pepsi tank...took it to a place that exchanged pretty much "no questions asked"...there is a lot of CO2 tank traffic around here with the marijuana business.

Premix in a different container and then pour in. I had flasks years ago, broke an expensive one and decided against them going forward. I now boil in a regular sauce pot, just about 5 minutes, and then pour into one of my round cambro containers and allow it to cool in there using running...

http://www.dailymail.co.uk/femail/article-3427804/Mary-Berry-tries-garlic-beer-reaction-sends-viewers-frenzy.html?utm_source=fark&utm_medium=website&utm_content=link Caption contest? :D

I just brewed something pretty similar to that with all Vienna...you could just drop the crystal altogether and make it a real smash. Would let the Simcoe shine a bit more too

Knudsen makes a pretty good organic pineapple juice that's about $4-5 for 1/2 gal, I used a quart to prime a pineapple Hefeweizen once

It's gotta be just a ton of break material and proteins...definitely looks like cloud city though

Yep that's normal, the first few pints are going to be pretty hoppy. After about a week the overal hop flavor settles out a bit and the aroma will plateua and then start to diminish slowly over time. The less oxygen your beer has seen and the better you store and treat it the longer the hop...

Do two starters and start a little earlier...or brew 1 five gal batch first and split that yeast up

You shouldn't hang out in the general beer discussion so much

I honestly don't know what hydrogen peroxide would taste like and I've used lab grade stuff before...maybe you're thinking of carbonic acid? As the dissolved co2 goes up the amount of carbonic acid also rises through equilibrium. High carbonic acid feels kinda biting and sharp. So a really...

Maybe this is a rapture like event?? It's departed!

Cheesy hops for an IPA? Is my sarcasm meter broken today?...

I've done this before with pasteurized pineapple juice, 1qt for a keg. This over carbed it a little, so I just vented the pressure over a couple days to get it where it needed to be. But this was a keg and not bottles... I would be a little hesitant with something like Rose's...are there a lot...

I actually notice that it cleans easier for me versus no gelatin. The yeast that eventually makes it way to the bottom of the keg can be a pain to get off sometimes, but the gelatin goop comes right off.

I did a 1.106 BW recently and it actually blew off in my sanke...with temp control! I was flabbergasted

Update on my brew! It took me like 10 minutes to get a specific shot to try and highlight the color of this beer, but I did get it. There's this amazing ruby hint hiding in the background. Mine might be a touch darker than Gavin's, though I used some extra dark malts. I put it on tap after...

https://en.m.wikipedia.org/wiki/Bushism

I'm guessing the OP is an engineer...:mug:

...But is our children learning?