Recent content by Flatliner

I discussed your answer and the quote you are responding to in the first article with another source and this was the reply I received:

Fixed: http://www.marinesite.info/2012/02/how-does-vernier-scale-work.html

I recently got heavier into cigar smoking and want to start storing cigars at home in a humidor. Like most things that become a sort of hobby of mine, I research the hell out of my new fascination. So while learning about humidors, I discovered that the cigar community is split on whether or...

Is there hydrogen already naturally in peanut oil that separates from molecules at high temps and hydrogenates the oil? That's unhealthy?

Can't find a reliable source on the internet for the answer to this question. Some claim that heating peanut oil at high enough temps to fry food causes the oil to become partially hydrogenated therefore causing it to become an "unhealthy" oil. Is this true?

That's true for bottle conditioned beer, but your average cheep macro beers (bud/miller/coors) are force carbonated. The CO2 produced during fermentation escapes through the airlock. The other night I sent for a few cheaper devices that get good reviews and are supposed to perform well. When...

That's similar to the cheaper device I mentioned getting in the OP, but that's basically what the more expensive device in the Amazon link does. That's the question posed in the OP- Will ordinary air pressure pressing down on the beer in the bottle help keep the beer carbonated? Bacteria is...

You're assuming that the pressure that's present in an unopened bottle of champagne is necessary to prevent an appreciable loss of carbonation; a less amount of pressure may suffice. For instance, the amount of pressure present in the head space of a soda bottle is much less, but it's enough to...

"The champagne function pumps air into the bottle, preventing the dissipation of the bubbles and preserves your champagne for days." Okay, I'm going to send for similar device, perform an experiment and I'll post the results here. :)

Now it seems you're saying these devices don't work. :confused:

I realize oxygen is generally not great for beer (oxidation actually gives desired tastes in beers that age well), but I'd rather have a beer that hasn't gone flat than one that doesn't have a day's worth of oxidation (different story with red wine containing lots of tannins, and you'd use a...

I was thinking of buying a cheap device to pump air into large bottles of beer that I didn't finish drinking to keep up the carbonation for another day or so, but the following Amazon reviews of a similar more expensive device got me wondering if it's a waste of time and money...