I'm interested in testing the Beta version also

Thanks for all of the information. It is helpful. I keep the refrigerator at about 40 degrees but it is old and fluctuates and the keg is full with 3 or 4 inches of space at the top. The enzyme in pineapple is interesting I will look into that some more. I will have to come up with some kind of...

Here is a picture with the pineapple on the right it has been at 30 psi for 24 hours after being at 20 psi for 1 week after being at 14 psi for a week. The left is the same wheat beer at 14 psi

I checked for leaks it seems to be holding fine. I pushed the pressure to 30 psi and I'll see what happens. I will let you known how it tastes if I ever get it carbonated.

I brewed a plain light wheat beer and split it in to two 5 gallon corny kegs. I added 3 cups of fresh pineapple juice ( boiled for 10 minutes) to one of the kegs. I set both kegs at 14 psi. The keg with out the pineapple was carbonated in 7 days. At 14 days I turned the pressure up to 20 psi on...

I have been all grain brewing for about a year. I started kegging and forced carbonation bottling about 3 months ago. I typically brew 10 gallon batches and split them into two 5 gallon carboys with different yeasts or ingredients in each carboy.