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I want to remove this piece to thoroughly clean my 3piece. I must be doing something wrong because it doesn’t want to come off. Don’t want to keep using elbow grease and break something. Turning it with a wrench on both sides isn’t working. Thanks.

Wow. Local as well. Looks like 3g kegs are in high demand.

AIH has a sale going on now. I’m snagging a 3gal after looking here myself.

Hope to win it. Really want this conical.

Thanks. Appreciate the tips. Most my sours are over 8% and I’m not into sweeteners. But I like some of the other ideas in here.

Last few years I have been using dregs in my sours. I started blending my own sours recently and noticed they are all super dry, despite mashing higher and cooler aging temps. I am wondering if the dregs I am using have too much wine/champagne yeast? Is there a way to get extra bugs without...

Ok. Thanks all. So basically I’ll just trying tightening like hell and hope for the best. I’ve never cleaned it other than a spray of starsan since it’s only ever been touched by water and no sugars.

Trying to lube the seal.

Out of the bottom. Where the clamp and pump meet.

I've had the pump for about 4 months now after replacing a chugger pump that failed. Overall it's a great pump, but I have been struggling with it since day 1. Every time I reassemble it and try to run my HLT water through, it leaks. I've tried spraying it with starsan and I've tried running...

As others have said, it’s from an old tree or its roots decaying. Nothing to do except wait for nature to take its course. I have it way worse from a tree removed 8 years ago in a shady section of the lawn.

The point of a yeast starter from my understanding was to give the yeast a head start on any infection. Keep things clean regardless if using a starter or not. Brulosophy did an experiment showing a starter doesn’t change anything on a 5 gallon batch of a basic ale. Edit: I also make the 2L...

Location?

Jockey boxes still available?

Are these beers heavily hopped? You may need something to hold back the hops. If I go over 3oz in the kettle I use a hop spider. I also have a metal tea ball (that I modified) over my rack arm to keep out thick proteins and hops. Side note, clean your immersion chiller by hand or in a...

Yeah, that’s a given. But I didn’t think esters/banana/clove flavors and aromas would last if I aged it 6+ months. Guess I’ll try a small quick sour and a small regular sour.

I bottled a Flanders red after 14 months and proceeded to cork it. I tossed in some Brett to help carbonate the beer. But after a month, still nothing on the carb front. Going to try warming them up on a heat mat, but I was thinking of a crazy idea to help it. What about adding more liquid...

Thanks for input guys but I’m shooting to make a Hefeweizen style similar to this farmhouse from Jolly Pumpkin. It still had great yeast characteristics as well a sour bite. Maybe it’s a blend. But I worry about bottle bombs even in corked Belgian bottles. In a quasi- related note, anyone...

Any try one? I've made a Gose a handful of times using US-05 (or the like) yeast for ferment and I like them but want to get off the beaten path. I was thinking about kicking up gravity to 1.050 and kettle souring to about 3.5ph. Get some esters going in there to make it more complex...

The issue is your picnic taps not your kegs as others suggested. Whenever I bring my kegs to a party and remove them from my keezer, they are always super foamy. Same tube length, same pressure, only difference is the taps.