Tbh, I've had that regulator to 40m with no issues. @noah_kelly60, sometimes a freeflow is just bad luck or needs a service.

Whoa, hold on, you can celebrate flavor all you want, but structure is flavor. A collapsed cake is dense and gummy, a broken sauce is greasy and split. That souffle's amazing taste was trapped in a failed texture, and that's a real loss, don't you think?