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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.

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

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...

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...

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.

Mash ph seems a little high, what do you guys think? Not sure of the best way to adjust lower.

I am adjusting water for the first time and just got a quick question. I see there are recommended brewing levels. For example 50-150ppm for calcium. My questions is should i shoot for 50 or 150 or somewhere in the middle or does it not really matter as long as i am in the range?

I admit i have pretty much no knowledge of water for brewing. I did however go to Ward Labs for analysis. Here are my results. Any advice would be welcomed. This is for all grain brewing by the way. pH 7.5 Total Dissolved Solids (TDS) Est, ppm 141 Electrical Conductivity, mmho/cm 0.23...

I have a Northern Brewer 5 gallon all grain Brickwarmer Holiday Red kit for sale, comes with s-04 yeast all for $20, pickup only in or around Windsor, PA.

I've read that for a 5 gallon batch a 30 second oxygen infusion is the way to go. Should I do 1 minute for a 10 gallon batch? FYI I am using a 15 gallon fermenter and not two 6.5 gallon carboys

I have a 5.5 gallon batch in Beersmith and when I scaled to 11 gallons, it literally just doubles everything. Seems wrong since I would imagine that less hops are needed. Am I doing something wrong?

I have three 5 gallon all grain kits from Northern Brewer for $15 apiece. Shining Star Pale Ale AK47 Pale Mild Dawson's Multigrain Red Had them for about week and half, decided to go to 10 gallon batches last week and now I need to unload these. Pickup in Windsor, PA only!!!

My dual regulator has 3 gauges on it and none of them are aligned straigt up and down especially the tank gauge which is upside down when tight. Anyone else have this issue? Is there a gasket i can get to get them all alighend so i can read them?

$55 for pair or $30 each.

something I've been working. What do you guy's think? This is a logo I've been working on. What do you guys think?

Kegged my first brew yesterday, set the keg psi to 10 psi. Checked this morning and it was at 5 psi. My question is, is this normal for a keg to drop pressure like this. Shouldn't it stay where i set it? This is brand new equipment and maybe there is a break in/adjustment phase it goes...

I have been building and assembling equipment for my first all grain batch. I only need a few more things and I am ready to go. This is what I got so far.

http://www.copperrockbrewing.com/images/usabeer.jpg