Just in the “concept/ideas” phase at the moment (would also need to brew a stout to really test anyway)
So at the moment my keezer is leaving a lot to be desired, as it is still just an old chest freezer. This build will be a slow and steady one; temp control first w/ picnic taps, then build a collar (no taps though), then finally finished it off with some nice taps (Perlicks of coarse).
So the first stage is closing in and I was thinking about trying to make a cheap DIY picnic stout tap. Basically want some info about the normal stout taps/systems so I can go from there.
As I have read the “stout” pour is achieved from;
Low carb level in the beer (what volume are we talking about, 1.5-2? Is the style guidelines correct for poured through a stout faucet?),
and pouring it through a stout faucet which has a restrictor plate (basically a small hole – diameter please?).
With the restrictor plate generally means a big pressure drop through the tap, i.e. need to run the keg at 25-35 psi and therefore needing beer gas to avoid overcarbing. A question is, are people also running the usual 5-10’ of 3/16” line to there faucets (with the associated approx pressure drop of 12 psi)?
Ok now those questions are out of the way, the concept.
QD -> picnic tap with as short a length of ¼” hose as practical = approx 0 psi drop.
Run the keezer a bit warmer than normal = higher psi for given volumes + closer to normal stout serving temp (without being to high for the other styles in the keezer)
Now the actual tap - A short 2” section of bottling wand, plug the end somehow (epoxy?) then drill through the right diameter restrictor hole, Push this (restrictor first) into the end of a picnic tap = DIY picnic “stout” tap. The reason for the 2” piece would be to allow the stout to “stay together” after the restrictor instead of just spraying all over the place.
If I get time tonight I might try something out (with a light bodied ale which might not go down so well but at least it will be something)
Any ideas/thoughts/suggestions/links to someone who has already done this are, as always, very much appreciated.