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Anyone know how to take the regulator apart to clean it? What should I clean it with? detergent? My guess is that somehow I got beer in it... but it has a check valve, so I'm not sure how that could happen. Also, if I was to set it to 4.5 volumes or so of CO2 and served at the same pressure...

So... how do I take this regulator apart? I've put a little pressure on it with a crescent wrench to no avail... but I'm afraid I'll break the brass if I put too much pressure on it... and the middle area doesn't have anywhere grab on to even make it a dual gauge regulator.

No... should I?

A little more information: The regulator on the left seems to be working okay... the one on the right doesn't vent from the holes in the black area until I turn up the pressure then it starts to vent... all testing is without any kegs connected. Very frustrating.

So, I've had a heffeweizen on tap for a few weeks now, but I'm having a party this weekend for all of my friends and I noticed that my carbonation seems to have been going down the last week or so naturally, I wanted to try to up the carbonation... so this is what I've done over the course of...

Electrical engineer designing and building power systems for deep space missions. Currently working on NASA's Juno and MAVEN programs.

Here's what happened... I *thought* that I hadn't had starch conversion, because my iodine tests continued to run clear (I now know that the iodine test indicates conversion has happened when it IS clear). So I wasn't sure that I was getting a good reading, so I figured I'd vorlauf a quart or...

I'm using a 5 gallon Home Depot water cooler, like many here. with a single 6"ish CPVC line going across the MLT, with slits cut every 1/2"ish with my hack saw. The line is probably 1/2" above the MLT on the spigot side. I guess the thing to remember here is to: 1. preheat my MLT - I bet this...

I didn't vorlauf per se, I actually mostly drained my MLT (yes, I'm using a 5 gallon cooler) and then put the liquor back into the MLT. I think this is where my sparge got stuck. I hadn't thought about needing to warm my MLT... good advise, I think.

So I brewed my first all-grain, DIPA - All Cascade, the other day. It was based on this thread: https://www.homebrewtalk.com/f12/another-dipa-recipie-219202/ This is what was planned: So, that's not really what happened. This is what happened: I hit 163*F after adding my strike...

I've been thinking about making a similar setup. What kind of efficiency are you getting?

I can't decide which I need next, a mash lauter tun or an immersion cooler. Some things to consider. - I do 2.5 gallon partial boils for 5 gallon batches, usually. - Water for cooling is expensive at my house. - I have a bag with 7 or 8 lbs of grain that I need to mash and I'm not sure I...

I've been curious about how much tubing to use for this. Water is very expensive in my neighborhood so using the least amount of water is key for me. I guess I'll try this as I can only boil 2.5 gallons at a time right now so maybe I can get the temp down quickly. 10 minutes or less would be ideal.

I've never been to a London pub so I guess that would make sense why I have this question. Every ESB I've ever had has been pretty well carbonated (most recently Red Hook ESB - which I didn't care for... tasted like honey), at least to give a short head when served, and dwindle quickly. The...

How are you getting those numbers CP?

That's for batch priming in bottles. http://www.tastybrew.com/calculators/priming.html This is the link.

I love the corpus area too. Id move down there if I could talk the wife into it. I perfer Port Aransas to Corpus. Fishing, food, and people are world class! The surfing isn't bad either. Maybe its time to send a few resumes that way. ;)

I'm about to prime my ESB in the next couple days... and boy does it taste GOOD! :rockin: Anyway, I'm using the TastyBrew.com priming calculator and it's giving me the following (all weights are for table sugar at 62ºF, 5.0 gals): CO2 Weight 1.3 0.9oz 1.025...

So sorry for your loss... we just lost our dog - spike - an English bulldog - over the holidays, due to cancer. Left a huge hole in our heart. I really do feel your pain. My you be comforted in your time of loss.

Great information! Thanks! Another couple of things to point out about my recipie: - Q-Brew doesn't differentiate between dry and flame-out hops. I'm only putting 1oz of hops in for dry hopping. - I will be doing a step mash as outlined in Pappazian's book, TJOHB. I forget the temps, but he...