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The StarSan in the reservoir of adjustable PRVs (aka spunding valves) like the SS Brewtech is useful almost exclusively as a way to see gas escaping the valve. With CO2 continuously pushing out, there is virtually no chance of unwanted bacteria or other bugs getting into the fermenter. With a...

While I haven't followed Regal Lager's dramatic schedule of 3 days at 50F then 85-90F with other yeasts, I have done what I believe you are suggesting many times with other lager yeasts. It's the accelerated method advocated by Marshall Schott of Brülosophy. That shaves 7-10 days from...

IIRC, there was an issue with o-rings last year. I hadn't noticed an issue, but was sent replacements with a note explaining the situation. Maybe you got some old stock, somehow?

Valid questions. Your arguments against Regal Lager Blend are the same ones I have used against the various strains touted for pseudo-lager, like Lutra and Oslo. The yeasts are fine, I guess. Use them in an IPA, but really, no one is fooling me when they attempt making lagers with them. They're...

It's a good system, but does require forward sealing faucets of the correct diameter. I make sure to have at least one Nukatap faucet on my keezer at all times for bottling. It takes some practice, but it's the best solution I've found so far. The pressure adjustment knob is the only frustrating...

One quick thing to check because it's often overlooked. Most disconnects have a cap. The cap should have a thin rubber gasket and must be tightened with a screwdriver. Like any troubleshooting, isolation is key. Add one thing at a time, to the extent that is possible. Monitor your CO2 usage by...

The mechanism used for milling, which incorporates large rollers spinning at slightly different speeds results in a shearing action that sort of strips the kernel of the husk, so its gap may not be equivalent to a conventional mill. It's definitely overkill for a homebrewer, but I got a great...

My most recent batch with Regal Lager was a toasted hickory bark Vienna lager. The bark's flavor is clear, but again, I'm very, very pleased with how well this blends works. Clean, crisp, and absolutely 100% lager in style. The two batches I have made with this strain have easily been the two...

I use an SS Brewtech mill which uses only relative settings, like 3,2,1,0,-1,-2,-3. I stick with 0, but could definitely go finer. I haven't bothered determining what the actual gap is.

I generally get about 73% brewhouse efficiency using the high efficiency multi step mash. I noticed that a simple infusion mash is significantly lower, at around 66%. My theory is that the added drain-refill cycles in the step mash produces effects similar to stirring. I also have a high end...

It can definitely be affected by debris or fruit floating at the surface, and to a lesser extent, by dissolved CO2. I really like my Tilt 2s, but on rare occasion, they can give you very inaccurate readings. For example, I am currently fermenting a Festbier with an OG of 1.055 at 52F. I pitched...

Not yet. I have two packs waiting to be used, though.

Foam stoppers are fine, but if you use them, make sure that there's sufficient head space in your flask in case of foaming. I don't believe you can sanitize a foam stopper nearly as well as foil. I've used both, but slightly prefer foil.

18 hours is what I have seen cited. Also, most brewers use too much speed on their stirplates. The object is to keep the cells in suspension and maybe add a bit of oxygen. A big vortex can create too much agitation which can damage the cell walls. But don‘t sweat it too much.

Any chance that you added a spunding valve toward the end of fermentation? With a Tilt, I have noticed a small increase in hydrometer readings when pressure increases in my fermenter.

My drip tray had keyholes in the backsplash for suspending it on two screws. I cut a wood board to size then cut round indentations for magnets using forstner bits. I then screwed six round rare earth magnets into the back side of the board, then routed spaces along the back side of each short...

https://www.roadandtrack.com/car-culture/car-accessories/amp33490602/phillips-head-screwdriver-history/

The City of Chicago supplies many suburbs, but the further you get from Lake Michigan, the more likely it becomes that the water source will be a well. If so, mineral profiles will vary widely. Our little suburb has radium in the water, so they use reverse osmosis to remove it. In spite of that...

I use hibiscus/jamaica in kombucha all the time. I simply cold steep the petals for 24 hours in my kombucha and find the flavor fairly to be noticeable with as little as maybe six dried petals per gallon. Yes the color is the most prominent effect, but there is a berry-like tartness. I'm not...

Keg or bottle conditioning also has the advantage of reducing diacetyl, regardless of sugar source. Both the relatively slow fermentation and pressure contribute to this benefit.