Search results

Just in case anyone was curious, I ran out the next day and got 5x 3L bottles of orange soda ($1 per bottle!), only used 4 of them and some miscellaneous small bottles. At certain points I got whiffs of what I would lovingly describe as barf smell, but it was a variant of the same smell coming...

On the numbers side of your question, I would look into a beer software like beersmith. It helps to see terms and numbers in context. In beersmith you there is usually a tooltip description of all the fields, or a help page for every tab.

Ooo, that's not a half bad prescription there doc. I'll get right on that :)

A liberal would disagree, but point taken. It was done fermenting when I moved it, and I just moved it again to my desk :/ Will tasting it now tell me anything about its current state?

Soooo, what would you do? Plan b is go to the store and get 9 2L of soda or the cheapest plastic bottle I can find and get this into bottles asap.

I made a second batch of beer as soon as my first batch got moved to the secondary, so it was basically a week behind, it ended up finishing primarying before the first one, but I bottled the first one first (confused yet?). The limiting factor is bottles, I have a little less than 5 gallons...

You can't start a thread like this without pictures!

Perfect! I'll ask my local store if they have one of those, if not I'll just order it there. Thanks.

My kit came with a bottle washer that has a female garden hose style connection, and my sink also has a female connection. Does anyone sell a specific adapter for this, or am I going to have to go to home depot and daisy chain 5 different adapters to get something I can use?

Another concern is the pressure referenced in the mit article is 576 psi. I would be greatly worried about the pressure vessel becoming supercooled and having its elasticity drop to about the level of a saltine and shattering/exploding in a spectacular fashion. I would suggest you have an...

I'm not saying it won't, seems dubious to me but then again I'm in school for electrical engineering not chemical :P Speaking of, time to hit the sack, I'd wait till' morning for more knowledgeable people to chime in, good luck to you!

Maybe he thinks it will carbonate it?

Oh dear god, don't do anything based upon anything I say! To the point about liquid co2 at standard pressure, based upon this chart I would say true: http://en.wikipedia.org/w/index.php?title=File:Carbon_dioxide_pressure-temperature_phase_diagram.svg&page=1 No liquid co2 under 75psi, ever.

I did fail my thermodynamics course, but that aside, if the goal is to make said ingredients cold, and assuming the liquid co2 does all its energy absorption at the point of pressure change, as long as you had the output nozzle inside your mixing container, you'd surely make it colder. Likely...

It's a critical component to his free energy machine.

I believe the yeast is still in its reproduction stage at this point and hasn't yet started the fermenting process.

I was trying to make a full load in the dishwasher and figured it couldn't hurt to put my racking hose in there to at least wash the outside, and then I would sanitize the inside later. When the cycle was finished, the hose was no longer clear but completely fogged up either from the detergent...

Ok I got you now. How about you take a long term chilled bottle out of fridge, shake it (so particulates are now back in suspension), then let it return to room temp, then put it back in the fridge with a bottle that has never been in the fridge for 24 hours and test them both. If it was...

So to try and summarize, is your current working theory that there are larger nucleation points in the short term cooled beer vs the long term cooled beer which presumably had more time to more finely disperse the co2 already in the liquid?

Figured as much, at least I got a hydrometer reading while the lid was off, I have no regrets :)