A question for the malt mavens:
How practical would it be to use dry ice as a carbonation agent instead of priming sugar?
Seems like a very dicey way to carbonate a beer or a good way to make nuclear bottle bombs! It would be very hard to control the level of carbonation. When I worked off shore our groceries were delivered with dry ice to keep them cold. We would use the dry ice to make empty 2 quart plastic soda bottles into bombs. Add a little water to the bottle and drop in a couple of small chunks of dry ice cap tightly and throw them overboard into the water. KABOOM!