My vote is to avoid NPT at all costs and try and stick with as much TC and sanitary welded parts as possible. Sidewall mounted floating dip tube is no problem and should work fine. Also ideally would be to avoid high krausen by utilizing ferm cap to reduce the chance of clogging a corny keg...
Well, I found some parts on Zoro.com as well as used the 3mm ID by 6.35mm OD (.125”x.25”) EVAbarrier tubing and everything seems to be working fine with no leaks. Water taste is much improved.
Thanks for the links and insights. The angle stop threads are male though in order to accept female threaded hoses. Also figured instead of brass ring could use a plastic one instead.
Any reason to not use 1/4” compression sleeves or ferrules along with a compression nut to attach 3mm x 6.5mm EVABarrier tubing to a typical angle stop valve with 1/4” compression fitting? I want to replace the braided stainless hose with PVC liner that feeds my refrigerator from an angle stop...
Bad ass. I assume the most difficult part is creating the 3 individual spirals of tubing with some sort of bending jig/setup? How’d you spiral the coils?
I'm thinking about a CIP pump for my cleaning needs. Plan is to have a spray ball discharge upward from a riser pipe that an inverted keg sits over the top of. I have 20+ sankey kegs that get used as serving/fermenting vessels. Stems will be removed for this cleaning process. Spray head and keg...
Printed the retainer removal tool and it worked like a charm. At that point I needed a 24” piece of 1/2” diameter aluminum rod to slide up the bottom of the tube and hammer out the ball in order to completely disassemble the stem allowing for full cleaning/sanitizing.
Some pictures would help.
https://benchmarkabrasives.com/products/2-quick-change-surface-preparation-wheel-very-fine-silicon-carbide?_pos=2&_sid=8c98fd89b&_ss=r
I find these surface prep wheels do a great job of blending down the material just prior to polishing. I think you’re fine using AO...
Christmas Eve I did a 14 lb bone in rib roast. The week before I seasoned and herb butter crusted it before vacuum sealing in in the fridge. Put on the Weber at 2:30 and added charcoal once to the pile mid cook and let it smoke @ ~250F with some apple wood chips for 4.5 hours until reaching 125F...
Latest addition is a 1.5” thermowell that I fabbed up in order to slide the temp probe down into the beer from the top. Still using tape to adhere the heating pad to the side of the fermenter though.
Here’s a shot of my transferring setup. After the beer has cold crashed to 34F under pressure...