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A little late to the party but thought I would add my experience with Clarity Ferm. My wife is Celiac, and very sensitive, small cross contamination results in a serious reaction. I started using CF as soon as learned of it - about 5 years ago. I use it in every batch of beer. To be safe, my wife eases into a new batch gradually over many days, starting with ...


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If you put a whole packet of yeast (~10 grams) into a 5 litre batch, I would guess it's fermented-out already, especially at 24C. A ferment will also generate its own heat, so you probably were even a bit warmer than ambient temperatures too. The best way to check on fermentation progress is with a hydrometer, but if you don't have one, a quick taste-test ...


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You are correct that you would like to be at about 8 Lbs. for dispensing.It looks like the high and low pressure dials are oriented correctly, It could be that this assembly did not always have the check valve in place, and it had some beer accidentally backed into the works of the low pressure dial causing it to read incorrectly. A couple of questions ...


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I would take a gravity reading and taste it! it looks like it fermented well, did it come out of the top? if you had the white cap on it then that is definitely OK. CO2 is heavier than air, so would have protected the beer, and your white cap would have stopped bigger bogies from getting in. but all in the taste, right?


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For the Top gauge this is your output pressure, adjusted by the screw Numbers in red = PSI (marked bottom centre in red above the screws in the gauge) Numbers in black = Kg/cm2 (marked bottom centre in black above the screws in the gauge) I think, picture not clear, but makes sense as 10Kg/cm2 = 142.233psi so if you want 8psi it would be approx the first ...


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