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Milwaukee?

Note also: If you set the CO2 at 12 psi, the keg has to be cold to get the proper carbonation level. If you are trying to carbonate it at room temperature, the psi has to be set much higher. Google or search for threads for the "carbonation chart" which will show you the proper psi depending...

The keg has to remain hooked up to the CO2 at 12 psi in the kegerator or keezer for about 2 weeks to get fully carbonated. This is called by many the "set and forget" method of carbonating. You can also speed up the process by shaking the keg in what is called the "burst" carbonation method...

If I have room in my keezer, the newly filled keg goes right in on CO2 with no cold crashing. I figure anything left in the beer will sink to the bottom while the keg sits in the keezer. In addition, all of my kegs have floating dip tubes, so I'm drawing the clearest beer from the top anyway...

Norway?

I've got four empty kegs in the garage waiting to be cleaned this 3 day weekend. Although I find when I clean multiple kegs, I tend to be more thorough including disassembling everything, soaking it all in PBW, replacing o-rings where needed and keg lubing everything. When I only clean one, I...

Correct. This is near where the massive earthquake took place a few weeks ago. Razzman, you're up.

Yes Russia

No

No

Technically yes.

No

Here you go everyone.

El Salvador? Specifically San Salvador?

World Economic Forum Introduces Pumpkin Spice Crickets https://babylonbee.com/news/world-economic-forum-introduces-pumpkin-spice-crickets

Sorry Razz, but it is really hard to see. Anyway to post a larger version of the picture? But wild guess anyway: Vienna?

I had a few infections in a row a number of years ago with pellicles like that (before I discovered the cause). I kegged all of the batches and let them condition. One was one of best beers I have ever made. One was so awful, I had to dump all 5 gallons. The third was okay (a stout) after...

Cardrona resort NZ is correct!

Just revived some WLP 007 Dry English Ale yeast from November 2023. It took a few days to show signs of fermentation in the starter, but was chugging away by the time I pitched it into a fermenter of English IPA.