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Leave the gas on for 24 hours, if you have a leak the tank will be empty. If you still have pressure after 24 hours you can be confident you don't have a leak. I get my tank filled for 3 dollars at the local beer distributor so it's a cheap test.

Sold!!!

Does anyone take apart the lid pressure release valve on corny kegs and clean and sanitize them? I did a search and I can't find anything on this. To me it makes sense to clean and sanitize it.

how much for the blue crayon?

I have 4 corny kegs for sale. Two are regular ball lock corny kegs and the other two are converted pin lock kegs. I actually prefer the converted ones because they are two inches shorter so they fit in my fridge better. I don't really want to mess with shipping so pick up only please, I live...

Kettle spider with quick connect clamp and new nylon bag $30 free shipping. https://www.amazon.com/photos/share/LPL2J5VSlecBViekVh7FJYemxAWCRlIG8OokiZpDgzC

Wow, I stumbled upon this thread i started like 4 years ago. About the time i wrote this was the last time i brewed due to a growing family and other commitments. I just brewed my first batch in 4 years and I am still worried about this issue happening. I've since moved and replaced alot of...

At serving pressure it will take about 2 weeks to carb completely. You can burst carb to do it in about 5 days but that would require you to set it at 3x the serving pressure for 24-36 hours then back it down to serving pressure for a few days. I'm sure it's "drinkable" at 3 or 4 days but you...

I am glad i didn't either. Yup, East York is right up the street practically.

Tasted kind of phenolic. Kind of plastic like. But i believe it was caused by the spices in the beer and not wild yeast. Recipe had cinnamon, ginger all spice, and clove.

Made a 10 gallon batch of beer about 3 months ago. After a month I kegged half of it and let the other half in a secondary. After two months they both had a nasty taste that I thought was a wild yeast contamination. I dumped the half in the secondary and due to laziness never dumped the kegged...

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A 5.3 mash pH then added phosphoric acid to sparge water to get a 5.7 pH. Added some gypsum and calcium chloride to get in spec according to bru'n water. I have done a lot to rule out possibilities. Just made a batch on Sunday using 100 percent ro water with salt additions. We will see how that...

All grain Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

I just emailed my water supply and they don't even use chloramine. I thought they did but they do not. So chlorine is pretty easy to remove from what I hear so maybe my phenol taste is coming from wild yeast. Is there a way to eradicate them? Sent from my SAMSUNG-SGH-I747 using Home Brew...

I filter slowly, about 20 mins for 10 gallons, Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

I am switching to RO water because I have a chloramine problem I can't squash. My question is this, is still safe to sanitize and clean my equipment with tap water? Any issues with residual water getting into my brew and creating a phenol party like I have when I use tap water? For example...

I use starsan and I rehydrate the yeast. Sent from my SAMSUNG-SGH-I747 using Home Brew mobile app

So i have been brewing for a few years and done about 20 batches. I started doing extract and now do all grain. Ever since my first batch i can always detect what i perceive as phenol flavors. Kinda like a bandaid flavor. I can really onyl detect it when i burp. It is barely noticable...

Bru'n water says to add 20ml to my 9 gallon sparge water to get to 5.5 ph from 7.5. Will this amount of acid cause any off flavors? By the way, it is 10% phosphoric acid.