LAWLS! Yeah you're probably right. Well the material should be the decider.. need to find out what it is..
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Once I have vented out the air from a freshly filled keg, I set the pressure at serving pressure and leave it for a week. Normally that does the trick. If I'm in a hurry I bump the pressure to 15-20 and leave it 24 hrs then drop to serving.
This is the easy peasy house brew way for me but when you get into proper carb volumes per style it's another ball game out of my low tech home brew league
It takes roughly 7-10 days to carbonate the beer using only head pressure. A few seconds (or hours) won't matter.
Can you post a pic or link to the regulator you have? I'm not sure if you mean it's a dual-body model or if you're talking about the high- and low-pressure gauges. At any rate, this is how to set a regulator:
Vinnie wrote an article about Pliny for Zymurgy, in the July/August 2009 issue. It's available for download online here: http://www.homebrewersassociation.org/pages/zymurgy/free-downloads. He includes a little bit about the origin and changes over the years.
Here's a link for instructions on posting a photo:
You do know that recipes are just guidelines, right? You will probably get close to the flavors with any number of different ingredients. Why not just chose a recipe, brew it, see how it comes out, then the next time tweak it towards your perceived preference. Whether it comes out close to Pliny is irrelevant to the fact that you will be making your own very fresh double IPA.