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There's no doubt it's complicated. But we all agree that given enough time equilibrium will be reached. Hence the value of trying to get this going during the end of ferment rather than after cold crash and pre packaging. When you think of it 2.6 vols of CO2 is a lot out of a cylinder for a 20...

@Bark0s That psi reading depends on the temperature. I find this tool helpful when pressure fermenting https://drhansbrewery.com/beercarbonationcalculator/ You'll save a lot of CO2 if the yeast make it for you and you use it.

@Bark0s I regularly pressure ferment and go higher pressure wise in the fermenter to try and get the carbonation correct. Often need about 25 psi at say 20 celsius. Doesn't stop the ferment. I normally start with low pressure and then let it ramp up after about 3 days to these higher pressures...

One slight issue is getting the regulator to work at that low a pressure. If you have an inline regulator with the 0-20 psi scale you will be able to dial it in a bit better. Getting low pressure from the regulators we use as standard is difficult. Lots of problems if you want to only run a...

If you did achieve it you would get the same effect as if you put a nitro tap on and served the beer. That is if the beer is carbonated to say 2.5 vols you will just pour foam and foam and foam. The little holes nucleate the bubbles to make the foam. Not a problem if you are running a beer gas (...

@fifis101 The side pull taps have a ball valve on the handle instead of the on off of the intertap. They then go into a stout type head with the little diffuser in it. This allows you to pour different types of foam on your Czech lager. I am not enthused by this idea, I want less foam on my...

It's odd that thing about hops being really poisonous to dogs. Seen plenty drinking beer in the pub. But that was in the UK and it was bitter so not a NEIPA. A plain chocolate NEIPA particularly dangerous for dogs then!

Another 50 litre keg use Neither of those people are me.

Welcome. I used this method for making my own apple juice pre cider. http://whizbangcider2.blogspot.com/ although I did simplify the apple pulper by just making a hopper to fit on the top and rested the insinkerator on a wall. Made a lot of juice. Built the press myself and used a car bottle...

I'd look here https://www.homebrewtalk.com/forums/hops-growing.92/ They're all a lot closer to you and should provide local knowledge . From memory you prune the new growth off until the 1st of May otherwise you get a weak growth. There's lots in that forum to help you.

Whew I thought my Boyles law knowledge had gone out of the dump valve.

Why does the CO2 come out of solution? If you carbed at 4 psi for example and the CO2 portion is at 4 psi won't there be CO2 equilibrium? The nitrogen doesn't balance because it isn't very soluble so the majority is in the headspace.

Found the thread re the prosecco. https://www.homebrewtalk.com/threads/new-to-kegging-100-co2-or-nitrogen-co2-mix.691214/#post-9085921 post 25 and on a bit. I pressure fermented the Elderflower and think you could do the same with the prosecco.

Well i followed the advice of someone on the american homebrew forum I'll look up the link and our chat. We were discussing wine on tap and then got onto prosecco. Yes make my own. Have only just started a few wine kits recently and also made some Elderflower fizz that was brilliant. Can you...

@kadmium I haven't been that impressed with the flow control disconnect. Has been much better with the correct line length calculations. I agree though I made my splitter out of duotight T pieces which works fine as opposed to the manifold ( couldn't get one at the time and had loads of T...

No problem thought I was outside a cultural loop when I saw it.

You've got the climate for cask ale in Tasmania ( although you spell it Tasmanua ?). Really have to try cask ale and then it's uniqueness does shine through. Like many things it's a different product with it's pros and cons. I only moved to the Keg fridge and taps in the last 6 months as I...

Old habits die hard I suppose and the trade industry I think uses the larger tubes more often ( cellars a long way away ) also things like beer engines work on low pressure so large diameter tube helps the flow. Flow is related to the 4th power of diameter so if you double the diameter the flow...

No if the line length is right and the psi is correct as your calculations show then you can just leave it at that all the time. You will get some changes as the keg empties ( due to the change in height ) and might find that the last of the keg is more foamy so you might want to turn it down...

THe carb pressure is to get the correct vols of CO2 into the beer for the style. The serving pressure is a bit higher to compensate for moving the beer from A to B ( keg to glass via tap thru the pipes and valves and non return valves ). If the pressure isn't high enough the beer goes flat.