Here is an updated picture of my Strawberry Lemon Saison, so damn good! Seems to be a bit hazy but I had just force carbonated the night before by rocking the keg back and forth for 10 minutes with CO2 attached so whatever sediment was left over after filtering hadn't had a chance to settle yet...

Yeah what I usually do is hook up the filter to an empty keg and purge the keg AND the filter at the same time before connecting the filter lines to the fermenter. Although I have for sure introduced oxygen to my beer before bottling in my novice days and if I am being honest, I cannot tell if...

Yeah sure, it's a water sediment filter, about $20 from Amazon or even your local hardware store will have it. Generally you install them under your kitchen sink to filter hard water. You can buy different filters for tinner or thicker filtering. I generally use 5 micron but you can get as fine...

Just kegged my Strawberry Lemon Saison yesterday. 3lbs of strawberries and 3oz of lemon peels. This is also my first time doing a custom water profile from scratch. I started with 7 gallons of distilled water and added different salts to make the profile I wanted. Came out to 6.5% ABV. Can't...

Oh damn... I briefly saw the link and thought it was a link to a product.... ignore me lol

You should link your thread you created so they can go to it and maybe get some more insight :p

Legend of Lutra I made about 2 months ago, first taste test. I legitimately thought I had opened the wrong bottle and had opened a lager that I had bought from the store because it was so damn good. I could even see my TV through the glass!

Not derailed, still a "gas" related topic haha

I have heard that you're able to ferment lagers under pressure without having to be at cold temps specifically because of the pressure. I also hear that pre-pressurizing ferm before fermentation kicks off is ideal too for that scenario. You can always go the temporary cheap route and use 16g...

Yeah I know some people are able to produce methane in their flatulence but not everyone can. I think it has something to do with your digestive system as well as the foods consumed. Maybe stomach acids break down certain foods differently that produces different gases

I built a spunding valve myself with stainless steel and brass for about $20USD roughly.

I heard many places that produce CO2 use ammonia as it has the least amount of impurities that they have to clean

LOL it's like the myth of flatulency is pure methane haha

Well, I read that only using sugar will give off some not-so-good impurities because the yeast doesn't have all the nutrients it needs which is why I was hinting at the second option

Oohh what kind of kettle sour? I like making sours myself

Ha, I just had a blond moment, I thought you meant botanical plants! ;)

But then that would take all of the fun out of it haha :p Nah, i'd ensure I did the math on it before I started throwing a bunch of chemicals into a tank. I might even buy one of them DIY setups from Amazon just to see how they work, plus, those tanks are rated for a PSI that can tolerate its...

Yeah it'll stick in the back of my head until I try it. Once I have a house with a detached shed I will try it so I can run! Hahah

My local brew shop charges $9USD for 5lb tank refill and my local grocery charges $5USD for 5lb of dry ice. Small scale it wouldn't be a big deal but if someone had a 50lb tank, theoretically they could save 1/2 with dry ice which is weird because it takes 4lb of liquid CO2 to make 1lb of dry...

I played a lot of paintball too then life and responsibilities began and haven't gone since lol. Well yeah, I wasn't going to have it CO2 inject into the tank while in the back seat of my car on a hot day lol. It also depends on the amount of CO2 that is produced. I also use to refill my...