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new kegland "low2" orings. (link is for keg "kit" ) Ball Lock Keg First Aid Kit | Replacement Parts & Seals Kit | KOMOS® | MoreBeer picked some up recenty, havent had chance to brew, did new batch today so i'll get these suckers into the rotation and swap out the old silicone and even epmd...

new, never used stainless 1.5" tc carb / oxygenation stone, with qd (1/4" npt) - $20 fit in flat rate medium box. carb stone might fit in small flat rate box.

where you located?

Also- look at matheson spec sheet. 50ppm for food grade. 30ppm for beverage. O2. Linked in post 218. The 0.1% of impurities is 1000ppm. Nobody said it was all o2. Are you saying they are exaggerating their numbers? Because the idea that they would state 50ppm of o2 but give you gas...

The link I included for matheson is to their spec sheet for gas grades. It’s ppm. Post 218.

Nobody said anything about liquid. I’m talking about the gas purging charts. There’s no liquid involved.

I would love to see your math. You take 50 ppm o2 and shove it into a keg dozens of times and somehow it results in less than 50ppm? Very interesting. Please show your work.

so here's another question, and if the answer's here already by all means point it out- i didnt see it. how do the purge charts account for co2 used to purge being impure ? here's an example. matheson, who supplies breweries and wineries locally, says they're equal or under 50ppm for food...

i guess it depends on what you've done prior to KO. i usually let it sit for a good while, 20-30 minutes often. most of the trub is on the plate, but definitely not all of it. some is definitely under the plate and settles down the hole into your plumbing underneath. boss, i didnt just pull...

oddly, i offered to do a purchase of a 1bbl pitch, to be split among 10-20 folks to be able to try some of berkeley's offerings, and nobody really was interested. it was their thiolized conan strain, the new strain that spits out pineapple esters, and/or one of their souring strains that...

i dont want to spark the trub debate, i'll just say that i think beers are better without it. i mostly brew lagers. ymmv. but i've actually been thinking about ways to leave it behind given the new gen4 design with center drain. i concluded two fairly simple options-- i can cut a hole and...

no, its not. i mixed up the numbers, always happens with the number-name yeasts. hops too. that recipe uses wb06 in the mix. which is diastatic. and our experience is that by rehydrating the f2/cbc before pitching with the priming sugar, it takes off fairly quickly and we dont really see...

Well in a really dark beer you may not notice it but in anything pale or clear it’s very noticeable. (To a lot of folks) Even though Belgians are typically dry the esters often have sweet notes. So to me it’s doubling up the sweet notes. But if you don’t “taste” the lactose then you...

dont do lactose. that sounds gross. malto wont work, the m41 will just keep eating. so my understanding and experience is that diastatic activity isnt necessarily a part of primary fermentation. some yeasts will go crazy and all out from start to finish, but alot have a bit of lag between...

i am also hesitant to mix 120 and liquid. i'd still go with the inkbird, and i'd find a 12-40VA dc power pak to slap on the inkbird and run the wire to where its needed. otherwise, order a johnson or remco controller with 24v output. its probably close enough that it should power the pump...

the original stuff.

No, not in any way shape or form. Nobody around here drinks it except for old farts, die-hard "i was born in the City" locals and tourists. kind of weird, its truly the oldest "local" beer, but if you went to well-regarded bay ara beer bar you would never see it there. its mostly big...

lid orings are typically either epdm or silicone. (sometimes buna i think?) both are fine at boiling. most kegs have rubber bottoms/tops. torpedo doesnt, but the handles dont get that hot. i just use a towel if i need to hold it for some reason.

i second the use of hot water, its way easier. if i use boiling i'll fill half way, seal it, and set it upside down to heat the lid,posts/etc. or you can use 160F water and just fill whole thing.

the fermzilla all rounder is small, lightweight, and pressure-capable. you can ferment and pour right out of same vessel. if you can fit it in a fridge, you can skip the keg. although you only get one beer at a time....