I don't know about these particular regulators, but in general, diaphragm gas regulators (of which these are cheap commercial examples) are accurate to within a percentage of their setting, at or above a percentage of their max setting.
So you want one that maxes out at a low number so it will...
I have been planning to build one, but putting it off. I think the way to do it is use an adjustable reg that maxes out fairly low--I've seen them in hardware stores and Amazon that top out at 10psi. They all have a red knob. I am pretty sure they have 1/8 and 1/4 npt ports, since they all seem...
I've seen a lot of talk about how clean (the current incarnation of) s-04 is, but I tasted one of my recent beers along with an old bottle of a previous version of the same ale fermented with A-09 and found them surprisingly similar, although noticeably different.
The A-09 was fruitier...
I also just brewed 2 beers with S-04 for the first time in years. Both cleared significantly on the third day. Both tasted downright sour a few days later, when I am accustomed to (normal) highly flocculant English yeast being done. Both lost the sourness, along with about one gravity point...
Here's a glass of the ale I mentioned above (the latest in a series):
1.042/1.006 (85% AA)
60% Ashburne Mild malt
20% US pilsner
20% white sugar
34 IBU of Cluster at 45 minutes
S-04, second pitch, fermentation started at about 69, raised to 72 when krausen subsided on day 2
carbed to 3 vol...
I just got another one with ashburne mild in the fermenter. It's one more in a series--I'm working toward a sparkling ale suitable to fill the place ice-cold light American lager holds in the Southern summer. I was told by a more experienced brewer that I was on the track of what the bjcp calls...
I like it with cluster hops and a fruity yeast, so far.
You might get more body than you want if you use it alone. I would at least use a high percentage of sugar, if not a fraction of adjunct+something with more dp. On the other hand, a SMASH will be informative even if not the most balanced...
I will add that I've used it in 2 beers, both at around half, with us pilsner malt and flaked corn. Very American. If US pale ale malt is bland or unremarkable compared to English pale ale malt, then subbing in 25-50% ashburne mild brings it up to parity. Same amount of flavor, different flavor...
I have not used Ashbourne in an English mild yet, but I have recently made 2 beers with it. There's very little buzz about it anywhere on the internet, and yet morebeer carries it. I don't know who's buying it or what they are doing with it. But I really, really like it so far.
I wish people...
https://www.murphyrudemalting.com
I heard about them here. Apparently they built out a web store and a brick and mortar specifically to cater to homebrewers.
There was a thread recently about domestic/local ingredients. I've been very interested in the craft malt scene, but it seems like it's...
At this point, I only bottle in 32oz EZ Cap bottles. I use an online priming sugar calculator to hit the carbonation level for the style I'm bottling. The results have been great so far.
I think I am going to start shrinking my headspace, based on this discussion. We'll see how it goes....
I have wondered about this, specifically-- could the elimination of most of the headspace (filling from the tap) actually be better than the elimination of splashing (bottling wand)? Every single piece of gear the homebrewer can pitch over the side is a small win, in my opinion.