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Not ideal but possibly salvageable depending on your temperature ramp rates. Only one way to find out really.

The graphs are showing equilibrium concentrations. When you oxygenate using pure oxygen, you are creating a saturated oxygen environment....that is, given enough time the oxygen will come out of soluton and equilibrate at a lower concentration. Sorry but nothing in the graphs to support your...

Also note, bottle pressure drops significantly if you are storing it in the fridge, 1000psi is likely at room temperature I think 4-500 closer to the mark at fridge temperature. You will not see pressure loss in the cylinder (other than temperature induced) until all liquid CO2 is vapourised.

Build a step?

I've had one go recently too....anyone know if you can but spare collets?

I had a similar issue.....was caused by a loose connection in my stc controller, I guess the compressor could not pull enough juice. Bypass the controller and see what happens.

TLDR but.... Don't mention panties because of negative female inferences and it makes you a.......****? I think part of the universe just collapsed in on itself.

Yep I was also thinking "half a"...and "raise/lower the", and "shout the"

Yep I've got 2....might crack one this weekend.

The Imbibel Society

Move to champagne bottles if you are concerned.

Was there yesterday and Dave seemed within normal parameters. The website was down before I went in, didn't think to mention it.

Tried and failed. Could not establish any flow after letting any trub settle.

I would suggest you are driving co2 out of solution in the boil, which will increase pH.

Sorry mate, has anything sexist been said here, or are you just the self appointed arbiter or what women can and cannot handle on the internet? Leave the righteous indignation on Facebook, where it belongs.

Rate some (beer) jugs?