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Does anyone have an idea of how these compare to EPDM? I switched out all my O rings last year to EPDM on all my kegs

Oxidation staling reactions happen much quicker at higher temperatures (with the exception of boiling since O2 does not disolved in boiling water). Active yeast scavenges oxygen and staling reactions occur much slower at pitching temperatures If you oxygenate with active yeast in the wort...

Ahhh good to know! My balls are polypropylene and also food safe! (that didn't come out right 🤣🤣🤣)

The problem with the PRV is it isn't flush to the lid. There's a few ounces that get trapped in the lid

Make sure you aren't using silcone gaskets Unfortunately most new flip bottles nowadays come with terrible seals that are highly permeable to oxygen Buy these ones for morebeer, you will get a great seal and the material has a much better oxygen barrier than the normal silicone ones I...

The only reason for them to be long is to prevent overfilling If you fill a keg to the brim with cold beer and it warms up the liquid will expand Now kegs do have PRVs, so generally would mean liquid would pour out the PRV rather than exploding your keg. Still good practice not to overfill...

The only reason I don't like the untubes is that they are silicone. Silicone is highly permeable to O2. The cut dip tubes he sells are stainless steel with EPDM O rings. I've also gotten rid of all silicone O rings on my kegs (especially the large one for the lid) and replaced with EPDM...

Trong the maker of the flotit actually sells cut stainless steel diptubes if you email him I picked up a bunch from him and fit to all my kegs [email protected] To purge the sanitizer I use a picnic tap with a gas QD, flip the keg upside down and tilt it I purge the line with CO2 before hooking...

I wasn't questioning the loc line, I was questioning the foam Locline is food grade and fine up to temperatures of 170F

The high alkalinity and sodium would actually work reasonably well for a malty stout with roasted grains Not sure about a dry Irish stout, but a maltier one may actually taste nice with those higher sodium levels, and the alkalinity would neutralize the acidity from the roasted grains. I add...

That sodium level is pretty high like others have said (that's the main issue). The bicarbonate is also high, but that can be fixed with some acid additions. You can always get 5g jugs of RO water or Poland Spring (soft spring water) like I do as my local tap water unfortunately isn't suitable...

I use these food grade floating Polypropylene balls that someone recommended in another thread. They are pharmaceutical / food grade up to 230F Been working really well as both a mash cap & lauter / whirlpool cap. DO numbers stay below 1ppm during mash, lauter, and whirlpool. No DMS & the...

Martin is that material food grade though? Would be my only concern about it

Another thing I find beneficial is adding dextrose & ascorbic when dry hopping to scrub any O2 introduced. 5g ascorbic acid & 12g dextrose does the trick I also like to naturally carbonate all my kegs with priming sugar instead of force carbonation. This further mitigates any oxygen...

Great table!

I purge all my kegs with sanitizer and occasionally add things like oak or dry hops to the purged keg by opening the lid. I use floating diptubes in all my keg. This wouldn't work as well with a traditional diptube. I recommend having an in line check valve on your gas line for this to...

Does anyone know where to find the Patco 376 in small quantities suitable for homebrew?

My last comment was said mostly in jest. However, no one else in the thread actually has tried these glasses. Therefore a truly objective (or at least reasonably subjective) opinion couldn't have been given by anyone aside from @lautzki The thread topic was not about glassware in general, it...

Finally, the first person to actually post about the glassware that is on topic with this thread! Cheers! 🍻🍻🍻

Haha, that's awesome