« on: May 01, 2015, 11:16:25 AM »
Can you post pictures of what you have? That might be the most helpful to all the folks here.
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NOS means 'Not Otherwise Specified' - basically a designation for generic gas. Converted? Probably not, but you might be able to exchange it at a gas shop. If may need hydrostatic testing at this point though, which may affect value.
For the kegs, you're kind-of asking 'How long is enough?' Ethically, I'd say if you know you have someone's property the ethical route is to try to return it. In the large gray area of ethics, I'm sure at this point nobody knows they're missing. The gas cylinder, on the other hand, was probably owned by whomever left it there - or at least, you'll never figure out who owned it anyway.
Bump for input,
At work today, I found 2 old Hudepohl brewing Company half barrel kegs. They are left over from a company picnic at least 10 years ago. One is actually still about half full and pressurized. I also found a 20#(I think) tank of beer gas: labeled "compressed gas, N.O.S."
So I have a few questions, as the brewery is operated by a different company now than when these were used at the party. I know there is a link in here for returning kegs, but at this point, is it worth it? Is it ethical to keep them? The second part also involves the question, They are metal, with rubberized tops and bottoms. Besides re-filling with beer, are they functional for anything around a home brewery? They have a metal American sanke head, and may just be rubber coated(and that is my guess) Can this rubber coating just be removed? I already have a 15 gallon boil kettle and use either a 48 or 70 qt cooler for batch sparging, so really no need for a keggle anyways. Also, any thoughts on the tank of gas? Is looks like on the other side of the label it says "Ultra mix" maybe. Can it be switched over to CO2 when I start a draft system?
Any thoughts or suggestions anyone has would be most appreciated. Not looking to game the system, just looking for suggestions. Let me know what you think...
The strangest thing I see is that you continue to worry about what your fermentation looks like. Seriously. Relax about that.
To be fair, these pizzas had pretty thick crusts. My wife is still tweaking the dough recipe though, so eventually we'll get to a point where a thin crust is more workable.Look up Peter Rheinharts recipe that uses ice water. It makes a super workable super thin crust with great flavor.
Here it is: http://www.101cookbooks.com/archives/001199.html
Try making a pink IPA. It is for a good cause.
Is that copper on the legs?
+1Rule #1: The beer in the keg will always achieve the perfect balance of flavor, carbonation, and clarity about 2 or 3 pints before it blows. RDWHAHB and build up an inventory.