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3

'because I'm still getting extremely foamy pours two and three pours from the first, I don't think heat is the major cause of these problems.' I think you're right. If your fridge really is 32 deg. the foaming might be an issue of over-carbonation. Fully saturated, beer at 32 deg/12 PSI will be carbonated to 2.9 volumes (if you're dispensing with pure CO2, ...


2

The regulator will give you a reading of the pressure inside the keg, but will not release the pressure the way a spunding valve would -- you'll have to do that manually.


2

The carbonation process shouldn't matter with respect to your altitude. Inside your keg is a closed system. So the same rules of temperature and pressure applied will get you the same volumes of CO2. The rate at which the beer 'de-carbs' in the glass IS effected by your altitude however. So if you find that the beer is getting too flat to quickly, well ...


2

Just to be clear this is regarding steel or aluminium kegs... in the end they'll all fail at a high enough pressure but will they explode or will they leak first (not everything explodes)? In mechanics terms are they a thin walled or thick walled vessel. The thicker the wall is the stronger it could be but also longer the cracks are that can grow in it as ...


1

Just put a tool that fits this square hole and unscrew it counter clockwise (normal thread). A large enough flat screwdriver can be used between 2 corners, to. Inadequate tools could damage the plastic and make things more difficult. Find a good tool before you try.


1

No, you could not use 5-liter mini-kegs for a pressurized fermentation UNLESS you could replace the top bung with something like a Spundling valve, or perhaps a cask-conditioning style bung with a shive, and then you would knock out the shive at the appropriate time with a porous spile that would allow excess gas to vent. I can't find the pressure rating ...



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