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I've been just using Chicago water. I may have used a Campden tablet for a batch or 2, but I don't taste a difference.

I have about a nine foot run with my kegarator, but I have also taken the keg to work for a breakfast and attached the faucet directly to the disconnect with an adapter and it works really well. So, a shorter line might be better.

If you use a mix of N2 and CO2, the CO2 will add the flavor of carbonic acid. I tried filling a PET bottle with cold brewed coffee and carbonated it with CO2 and it tasted very acidic (and I hated the flavor). I think others may be using a beergas blend, but after my tasting- I decided that I...

I leave the pressure set at 40 psi when serving. I use a stout tap with restrictor plate so that I can get the cascading. If you use a regular unrestricted tap, 40 psi will be way too high. I think under 10 psi would be ok if using a regular tap.

I use a strainer in a funnel and with a few layers of cheese cloth that I move as it clogs up with grounds. After cooling down the filled keg, I shake it under pressure for several 30 second sessions. It really needs the shaking to infuse the nitrogen.

My family usually finishes the keg within 3-4 weeks and it stays fresh. I get the nitrogen from a local welding supply.

This is my second summer of serving cold brew coffee on tap from my kegerator. https://youtu.be/7u75g5YCZZQ Process: Fill a sanitized 6.5 gallon glass carboy with 6 gallons of water Add 3lbs of coarse ground Medium Roast coffee. (I've been using Starbucks Guatemala Antigua) I have it...

Cold crash and use gelatin to clarify. This is a 3 Floyds Zombie Dust Clone. Right out of the boil kettle. Then- after 5 days in the keg.