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Try flipping it "inside-out" - mine only seems to seat right in one orientation. Also, make sure there's no residual sanitizer in the groove. Another thing, start by pressing in two sections directly across from one another, then press 1/2 way down between the seated sections, and keep dividing...

A small strap wrench would probably allow you to get some extra torque on it without having to worry about gouging/marring it.

The STL Brewhogs' Summer Smash competition entry deadline is quickly approaching - see here for more info: Summer SMaSH 2020 We're also still looking for stewards and judges for our sessions (see below) - get ya some BJCP points if you're in the St. Louis Area! CDC social distancing measures...

Bought 2 Kegland Blowtie spunding valve assemblies from Lion a few months ago. Both came improperly assembled and leaked. I was able to sort them out by reassembling, adding new EVA-barrier tubing, etc., but something definitely seems amiss with the seller.

How many studies testing similar (or the same) hypotheses had p values >.05 and, as a result (at least in part), were likely not published? Replication "crises" are prevalent in a lot of scientific domains, at least in part due the publication process itself and the incessant desire for...

EDIT: redundant

There's plenty of mediocre craft beer around here (and plenty of good beer too), but my SOP is to give any microbrewery a chance and just not go back if I can't find something I enjoy after trying a few. One place really sticks out, though, and it's a shame because it's only about a block from...

We brewed V2 of a passionfruit hibiscus co-fermented sour last Sunday (V1 is here) - it's into spund and should be fully carbonated (3 volumes) by the end of the day today. Regarding pH, acidity, flavor, etc., V1 finished at ~3.2 pH but was not sharply sour. A little research suggests that both...

Search "dry hop volcano" on YouTube :)

This looks pretty darn cool - could be a great tool for hop storage as well as the author states that "Conversely the extractor can be designed to be a removable attachment to the lid, thereby allowing for its reuse with different jar lids.". If/when this comes to fruition, count me as...

Me too - 3V electric HERMS. Cleanup is much easier with the bag when brewing inside - as others mentioned, just pull the bag, drop in a bucket, take it outside to dispose of. Easy peasy.

A little late here, but reading Kunze is definitely an adventure, especially a lot of the figures which were never translated or done so in a basically incoherently way. Regarding the section on pH & Beta Amylase that you mention, I'm pretty sure that the translation got mixed up in the 6th...

How is that PTFE film tape on your hoses holding up - any issues at all?

Hi Jeff, As others have mentioned, this is an awfully contentious topic for some reason. As someone who was in your shoes less than 1 year ago, I'd strongly suggest you sign up for an account for the forums at lowoxygenbrewing.com as others have suggested, do some reading, ask some questions...

1 liter of water is 1000 grams, so easy enough

Cl is Chloride, I think the 110 you're looking at is Calcium. 275/50 = 5.5, 200/50 = 4, etc. Don't get too hung up on the Sulfate:Chloride ratio per se, beers with 300 ppm each, for example, will taste a different than those with 10 ppm each, even though it's the same ratio- it's a loose...

What's the highest ppm sulfate you've used in similar beers? Was the minerally-ness off-putting or particularly noticeable? There are probably some individual differences in both perception and preference at play here, so there's no single right answer for how much is too much. I can say that...

You're basically 1/2 way between a Festbier and a Helles Bock/Maibock, not a bad place to be at all.

Hi Zolet, Here's a random question, but did you happen to get your spunding valve off Ebay from LionBrewingSolutions? A few of us bought the Kegland valves from him and had very slight leaks with them before replacing the tubing (or just getting a refund). Both of mine lost a few psi per day...

+1 to Bassman on the importance of healthy yeast/fermentation, it's amazing how much more quickly/smoothly it can make all of this go. To your particular situation, what temperature are you spunding at - still ~64F? Did the sample beer yesterday seem somewhat-moderately carbonated? If you're...