You're really not going to want to start with sankey kegs. You'll at least have to build a keg cleaner, since taking the spear out every time is a PITA. Get some corneys.
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I'd also add that there has been discussion in other threads about the shearing force caused by stirplates exerting some stress on the yeast that can cause off flavors. My paraphrasing may be inadequate, but my take-away was that stirplate-made starters yield off-flavored starter beer. Most people making stirplate starters have no issues if they decant or repitch that liquid into a "standard" fermentation (where ostensibly the yeast could clean up some of the damage). However, if you were applying the stirplate to the full beer, it seems you would be susceptible to the same off-flavors.
If you wanted to make a beer that required daily oxygenation (i.e. with Ringwood) this could help.
With a Peter Austin system, they not only perform open fermentations with Ringwood but also rouse and aerate daily.
Or it could also be useful in a super high gravity beer. But I agree that "regular" beers don't need it.
You need to define "super high gravity". I've made beers up to around 1.120 using "normal" techniques and they turned out fine. I can't see any advantage to this over occasional rousing.
CO2 in your tank is liquid, so the pressure will be constant for a given temperature until all of the liquid has evaporated into gas. At this point, you're almost empty, so the high pressure gauge is not very useful.The CO2 in the tank is gas over liquid, to be more exact. I think you know that from the rest of your post.
At room temperature, if you have any liquid CO2 left you'll read 816 psi.
Brewing a German Pils with my new sack of Barke malt on Sunday. Wish I had some brewtan... Denny, why weren't you handing out little ziplock baggies of it at the conference? I'm sure the TSA wouldn't have thought that odd.
Ya know, if either of us had thought of it, I could have introduced you to the guy I got it from. He had packs he was handing out.