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You could also lift it with a fish scale. https://www.walmart.com/ip/Rapala-50-Pound-Mini-Digital-Scale/21080984. Note "Full"and "Empty" tares and interpolguestimate the divisions in between. Won't predict the exact number of pours, but will tell you whether or not to buy more beer for the...

If you must do less than 30 days, let your hydrometer guide you, not your calendar :) Since I have a deep pipeline, I have no problem waiting 30 days, although I can remember in the early days waiting anxiously to try my new beer. Then drinking the last spectacular bottles a couple months...

IMHO anything less than 30 days fermenting is asking for trouble. Just because bubbling has stopped doesn't mean fermentation isn't still taking place.

IMHO Perlick is the standard by which all other taps are judged.

There are a lot of things that can affect head and lacing other than pressure. Are you sure your posts, lines and taps are clean and free of hops, trub and similar debris? Has your pour changed recently or has it always been sketchy? And Yes, I also have a taprite regulator.

never mind. My previous response does not address the question posted.

What is the "best" with regard to the previous pours? right amount of head? carbonation? clarity? This question is a solution. we need to know the problem.

if you don't trust your regulator readings, how are you determining the pressure does not match the setting?

If I were you I'd suggest the Mrs. get you a gift certificate for a couple hundred at the home brew store and you go pick out your gear after the holidays are over. You want to talk to someone knowledgeable about each piece, how it fits into your present and long-term kegging plans. A lot of the...

if you're starting a business you will be looking to purchase in bulk from wholesalers. Not a resource we as hobby brewers have available. Perhaps WE should be sourcing honey from YOU !!! Check out local bee keepers and see if you can get a discount off their retail price for quantity...

And to continue the starter discussion further, as you are pitching your starter, leave a bit in the bottom of the flask. Refeed, ferment out, let it settle, decant the starter beer from the top, pour the remainder into a small container ( preforms work well) refrigerate and use that next time...

A couple general information comments to aid your understanding: 1. The enzyme process of converting starch to sugar is not an on off switch, its a gradient. The only absolutes are: at 170F the enzymes are permanently denatured and will not return. At 155 the enzymes are inactive and will not...

IMHO, the recipe is less important than sitting down before brew day and planning out each step. There are a lot more things going on with AG than extract brewing. Once you have done a couple AGH brews you can relax and work on autopilot. There's nothing worse than spending the day completing an...

The numbers given here are estimates. In addition to absorption there is also displacement ( the grains take up space). To add a personal data point, I have always used these figures in my brew-in-a-bag setup to verify my container is sufficient. Of course, I need not be particularly precise...

Ironically, one of the symptoms of over carbonated beer is the product in the glass is flat. The carbonation comes out of suspension when you pour. It moves through the beer picking up proteins which form head. The action is vigorous which churns up the beer and the cycle feeds itself until the...

I had this happen to me a while ago. The foot valve on my autosiphon was stuck. Soaking it in starsan solved the issue. Are you using an autosiphon or a straight siphon tube?

I would not mix batches of beer in the same keg, even the same recipe. Each batch gets its own keg. How would you possibly re-create your latest award winning batch if it was a Frankenstein of 2 (or more) partial batches? As to cleaning, I keep ALL of my kegs pressurized and purged of co2...

I do a cylinder exchange and the exchange tank comes with a new seal rubber banded to the valve stem.

I store my extra beer in kegs in the base4ment. Fill, purge headspace with co2, pressurize ( to seat the seals) and store in a cool, temperature stable environment. I've had kegs stored like that for several years ( Ya see I drink slooooow)

The OP was asking about how many regulators are required, not how many gages. My answer was one for each pressure that is desired. I was a bit flippant with 6, since obviously each regulator can be adjusted. One regulator can also be manifolded to multiple outlets. Given that *some* brewers...