[Scott Zuhse]

quote:Earths atmosphere is 264000 ft deep and is .038% CO2. The bottom 100 ft isn't all CO2. Also check out http://en.wikipedia.org/wiki/Partial_pressure Daltons "law", not "daltons theory" and http://www.mcdantim.com/pdf_file/Beer%20Gas%20101.PDF

Not talking about earth but the inside of a keg. Not agreeing with this philosophy and will not disagree until it is disproved.

quote:No, but they taught to restrict based on an operating pressure for Coors beer on all lines in a python. Go toward the lower flow rates for inexperienced staff and frozen glassware on the sheet. Not hard to imagine a system with 21lb of restriction designed for straight CO2

Sure would like to see that e-mail!

quote:my testing is at http://www.angelfire.com/ks2/beer/explain.html

That was a little humor. Fully aware of McDantim's research. Respect and convey this info daily.

quote:no, but it is what they teachin their class for installers

Thank god for Perlick schools! Job security for me.

quote:I've never seen it but Ive bought all my tailpieces from you and from foxx. Must have been from before my time.

Before your time.

quote:my point here was they encouraged blend selection based on maintining 2.8vol at 22psi, as if only coors was on tap

Setting your standards high is a beautiful thing! During workshops at Coors, I pointed out that these specs were specific to Coors and may not be correct for other products. That is why I am excited about Micro Matic. I have an opportunity to work with just about all the brewers.

quote:I wish they wouldhave published it if it worked so well. No way I would spend $140,000 on that thing when virtually the entire industry disputes their findings, and their own references dont believe it enough to follow the BLM guidelines

If you thought you had a technical edge over your competitor, would you send them a nice letter stating the nature of this technology and how it will kick their butt? No different then the recipes they covet or the ingredients they use for brewing. Not all information is normally shared among brewers or other folks in the industry.

I am excited that we are now down to 10%. But still not satisfied. I don't like dwelling on theory or as you call it, b.s. As stated earlier, there is still more work to be done. Do we have to be so perfect that we can dispense beer on the moon? Probably not. Can we work together solving issues versus spending time dueling on this forum? Hope so!





Scott Zuhse, Instructor Micro Matic Dispense Institute