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Thank you. I forgot to convert to absolute. I knew I was missing something in the math. Chemistry class was over 40 years ago. The numbers just weren't making sense in my head.

OK, to keep it below 1.4 at 43F, you are allowed 1 psi CO2 by that chart, that would be roughly 4 psi of 75/25 beer gas. Nowhere near enough pressure to cause the stout effect and rip the CO2 out of solution. So I am still missing something in the statements above....

Don't forget Helium. I have a helium tank with that thread. But at the cost of helium I am probably going to have it converted to Argon when I get it recerted.

what am I missing here? If about 1/4 of the pressure comes from CO2, then the partial pressure of the CO2 would be 9 psi at 36 psi serving. You would have to keep it 64F during serving to keep it below 1.4 You could lower the pressure to allow for colder temps, but doesn't the faucet need...

I had some marks on a surface of a keg at the bottom. I couldn't reach them at all. Took a piece of scotchbrite and stapled it to a piece of oak 4 foot long, about an inch square. I could polish the heck out of that bottom. Might work for this, or cut a bit of the stainless wire brush off...

Slimy? What kind of humidity do you have? I have it rather humid in summer and I run a dehumidifier in the basement. This time of year I have to run a humidifier to stay comfortable. Since the humidifier is not downstairs the basement stays pretty dry. I still give the kegs a week to dry...

I used silicone on my collar. I removed one before as well, the silicone just rolls off with your thumb if you need to get rid of it. I kept the collar short, 2x4 cut down a bit. I am 6'3" and i still don't like lifting the full kegs really high to load. In a few more years I may buy an...

I used to put the kegs on the keg cleaner with dip tubes in place, PBW wash, then sanitize with the same keg cleaner using the low foam sanitizer. The washer has a tube for pushing through the dip tubes as well. Then I would cap them, purge with CO2 and store upright in the basement. One time...

Lets go pro here! Run a line from the keezer to the kitchen with loop of other line. put the whole thing in those pool noodles. put a jug of glycol and a small pump in the keezer and circulate through the other looped line to keep the whole thing cool. Have a nice tap tower right next to the...

I don't think it is about the surface area, the bubbling provides a small stirring action. I have had some kegs in the past that just would not carbonate, usually soda or high adjuncts. These seem to have a microscopic layer on them that slows absorbtion of the CO2. The bubbles stir this and...

1/4" Nylon Flare Washer

I agree to the shoddy description. I bought one of the discount chest freezers, and the compressor seized after 2 years. Bought a barrel style wine cooler used, originally sold through a big box hardware. Turns out it had steel coolant lines. I say had, the lines are still there, but coolant...

In defense of the chest freezer, I had a QD go bad once (not a CMB, guess what I buy now.) and dumped two gallons into the chest. Not fun to clean up, but nothing on the floor, and I could ignore it after I popped off the QD and deal with the cleanup on the weekend when I had time. And if you...

Unless you have a brand with a wider range thermostat than I have seen, you would probably need a temp controller. Inkbirds are cheap and easy. edit, sorry, just reread and saw the build part. But really, a temp controller and a collar, then you can start with a tank in the keezer and picnic...

Yeah, but DME is about 75% fermentable. I would think you would need 133% DME compared to sugar, why does the calculator give about 150% DME by weight compared to sugar?

Why the big difference in bottling and kegging with the sugar? And I didn't expect that big a difference between DME and sugar. Does it not fully ferment out?

Fine, I was very tired and didnt give a damn about spelling. Rip on me for that. Nice.

Priming bottles with wort vs sugar This link above gives some discussion and a link to a better description. or you could use the DME discussed. Basically you would have to calculate the amount of fermentable sugar in the wort and use just enough to carb. Personally, I keg. So no experience...

Neither of those are prevalient. Those are for adding posts or adapting. Most of us just buy kegs with threads already welded onto the body, and they already have a post on them. Are you trying to make a keg out of something else?

pics? or what make? The Old Ale from Adventures just push out. But the orings make them a bit snug.