Other than by buying a $1,000 + calibration kit, how is everyone calibrating their pressure guages from time to time?
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Most people don't. If they can read a number, they'll find it easy to believe it--even if it's wrong. And for some reason, many wrongly think that because a gauge is digital, that it is inherently more accurate--they are not. Best way is with a dead-weight tester. Look up homemade designs for this. Another way is with a standard pressure gauge with a higher accuracy class to compare against, or a standard gauge that has been sent out for testing. Also very useful for testing SRVs on tanks. If you're like me, I just care about being close to accurate. Better that you are extremely consistent from batch to batch and adjust recipes/temperatures/pressures very slowly and deliberately. Good luck!Phillip Kelm--Palau Brewing Company Manager--
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Buy a second (spare) gauge and put it in rotation while your "main" gauge is out for calibration. There are numerous sources that provide mail in calibration services. Here is one: https://www.trescal.us/Six Sigma Master Blackbelt - Lean manufacturing expert. Beer production is food manufacturing. Why not do it efficiently!
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So I ended up building a calibration rig. I purchased what is hopefully an accurate gauge to use as a control gauge and built a manifold from scrap pipe fittings. Now I can just attach the gauge I want to test, pressurize the system to the high and low limit that I want to test and compare the reading to the control gauge. This should be accurate enough for what we're doing. I have already found a few gauges that are off by a few PSI.
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