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I’m hoping to find a solution. I build a kegerator using all duotight fittings and the white duotight regulators. All the grey duotight fittings have disintegrated over the course of a year as shown in the images. Only the fittings that were inside the fridge have deteriorated meaning it’s...

This brings me to another question: when you say “if the yeast can handle the pressure” but wouldn’t the pressure be 30 psi whether I spund or not? In other words if I wanted to reach 2.48 volumes of co2 at 70 degrees and got my priming sugar calculated correctly, that would still equate to...

Amazing! Thank you, gentlemen. This has been an extremely helpful conversation. One that’s been in the back of my mind for a while but never had a reason to think through. Currently, I am at 5psi that I started gradually ramping up to about 4 days into primary. So with that in mind, I would need...

So this shouldn’t be confused with how psi is temperature dependent. For instance, if I prime my keg and spund, I would still want to set the spunding pressure to be in the 25-30 range (depending on my target co2 volume) understanding that the amount of corn sugar I calculated is correct and the...

Well this is kind of the point. I want to keg condition my currently fermenting beer. I was going to throw in the corn sugar and spund but am confused if I need to lock it down at 30 psi at 70 degrees or set the valve to 15 psi at 70 degrees. I guess my confusion is with the volumes. I am...

That’s confusing. I’ve always understood cold temperatures as lowering pressure.

For sure. I get that. But I’m talking about after that. When the yeast is done, it’s carbonated to the volume needed at 70 degrees (or whatever). But now you have to cool the beer to serving temp: does that not change the carbonation level? Does that not reduce the overal psi and make for a...

Yea I get all that. My brain can’t get wrapped around the pressure change after the beer cools to drinking temps. So if I’m at 2.3 volumes at 70 degrees, doesn’t the temperature drop change the pressure and thus the volumes of co2/carbonation? So wouldn’t I need to put like 3.5 volumes at 70...

Maybe this question exists somewhere in this ocean of brew knowledge but I can’t find it: When calculating co2 volumes for priming sugar, is that for the temperature that it will be conditioning at? For instance if I want 2.3 volumes of co2 and I figure that the bottles will be in a 70 degree...

This beer is really speaking to me and I want to try it. It’s a Dopplebock. Has anyone here tried it? Thoughts?

I think initially it wasn’t fully carbed. I tapped it after a week. It’s been about 2 weeks now since I initially hooked it up. It just seems like it’s coming out too fast and over-foaming. It’s well carbonated so I know it is getting flat somewhere in the pour.

Thanks for this reply. I did start with 39 ft. It was perfect at first but now it seems to be coming out too flat at 35 psi. I don’t think it is under carbed I think it is just coming out too fast. I’m gonna drop it to 30 psi and see if that helps.

Anyone use Evabarrier 4mm line for soda? I am not looking for exact lengths. I’m just curious if anyone has a similar setup. I have a 39ft roll and am unsure how to calculate the Eva barrier lines vs the standard beer lines for balancing. I have a keg carbing at 32psi right now. Not sure if...

Brewed this a little late but just tapped it. I went as close to the original recipe as possible except I couldn’t afford vanilla bean so I used vanilla paste. Turned out great. Gonna do it again next year but I might go with safale 04 or one of the Abby/monestary yeasts. I put in maybe 3/4 of...

Spundit 2.0. It also shows my 2 Wilser Bags were delivered but I guess USPS thought someone else needed them more than I did.

Yea if we were to go beyond craft beer I could think of all kinds of scotch and cognacs that would fit the bill.

There is no right or wrong answer. This is purely subjective. Just whatever beer you’ve had that paints that picture. It doesn’t have to communicate with the aliens. Maybe you had a really memorable Christmas with an ipa leftover from summer and so now that beer is what you associate with...

Excellent. I think I’m gonna go with the kegland which looks identical but I can get it a little cheaper. Glad to hear that works just fine even as a main regulator.

What did you end up getting?

I have my main setup which is a taprite on a 20lb tank but I also have a small 5lb backup tank I’d like to be able to use for pressure transfers and maybe on a rare occasion to use for gatherings. I know they have those mini regulators but for the same price (and in some cases cheaper) I could...