I've been reading the various stickies and such and just going about making sure I have my bases covered. I still have some questions though and need some insight.
1) The picnic tap I got with my keg kit is 4.5ft long. That seems a bit short, so I thought about just going to Lowe's or Home Depot and buying some beverage line to make it longer. Should I do that?
2) Is there a chart showing the different CO2 volumes for different beers? The beer I'm going to keg is a German Alt.
3) I have the replacement seals for my kegs, but don't have any keg lube. How important is that? Can I do without it on this first batch?
4) The golden rule seems to be 'sanitize anything that touches your beer'. Does that also apply to the gas disconnects that touch the kegs? What about the gas lines? Anything about them that needs to be addressed?
So far I plan on racking my beer to a clean/sanitized keg, then piecing the whole keg system together. Anything with threads gets teflon tape. I'll put everything in my keezer which will be set to 40F. I want to condition at this temp (my serving temp) and not condition at room temp as with bottling, right? Is there anything I'm overlooking?
Thanks for the advice.
1) The picnic tap I got with my keg kit is 4.5ft long. That seems a bit short, so I thought about just going to Lowe's or Home Depot and buying some beverage line to make it longer. Should I do that?
2) Is there a chart showing the different CO2 volumes for different beers? The beer I'm going to keg is a German Alt.
3) I have the replacement seals for my kegs, but don't have any keg lube. How important is that? Can I do without it on this first batch?
4) The golden rule seems to be 'sanitize anything that touches your beer'. Does that also apply to the gas disconnects that touch the kegs? What about the gas lines? Anything about them that needs to be addressed?
So far I plan on racking my beer to a clean/sanitized keg, then piecing the whole keg system together. Anything with threads gets teflon tape. I'll put everything in my keezer which will be set to 40F. I want to condition at this temp (my serving temp) and not condition at room temp as with bottling, right? Is there anything I'm overlooking?
Thanks for the advice.