At the restaurant where I work, the ownership and management is very conservative to say the least. They still have an air compressor based tap system that probably dates back to the 70s. This results in all the expected problems of spoilage and the like.
The problem is, I know what it would cost to build my own 3 tap system (that's all we have) from scratch, what I don't know for sure is what would be involved in upgrading an old one. I want to be able to give the owner a quote and explain to him how it would save him money.
The set up consists of the kegs and a single pressure gauge residing in a walk-in cooler that is used for food storage as well. This one reads 20 psi. The beer lines go from there up to the taps upstairs directly above. The lines are not cooled, but I am not worried about upgrading that. Baby steps.
The air compressor is in an adjacent room, not in the cooler, and the gauge on that reads 40 psi. I believe it goes fairly directly to the other gauge, but I cannot be sure, since it disappears up into the ceiling. If this needs more info let me know. I'll try to get it from the guy who cleans our lines.
I'm basically wondering, just to switch to CO2 would it be as simple as I suspect, merely getting the tanks, maybe another pressure gauge, and hooking them up? Is there more to it than that? I understand proper pressure calculations would have to be done depending on the length of tubing, but is there no additional equipment?
Would this come in under $200 as I suspect?
Primary 1 (5-gal): #4 Unnamed DIPA
Primary 2 (5-gal): Clean
Primary 3 (5-gal): #3 Big Mama Barleywine clone
Primary 4 (7.5-gal): #5 Razin' d'Terre (Raison D'etre mod)
Secondary 1: Empty
Secondary 2: Empty
#1 Backjump Belgian Wheat
#2 Hoppy Slap DIPA, dryhopped with Simcoe 6.4% ABV
Yeah, I'm just getting started, but I come correct.