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I don't like the idea of the turbo tap being in the drink. Is there any other specific faucet design that will help keep the head down when serving at a high volume event?

For every day use, what's the best way to connect your lines to the coupler? We're gonna be on the road a lot with the kegs at fairs and festivals. Can't afford a leak away from home! I see ball lock connectors, barbed with clamps, winged nuts...

I can't get a consistent estimate on how much gas I'll need to run my season. Making and gassing an average of 5 half barrel kegs a week for 4 months at room temp. (70 degrees) Force carbing to 4 atmospheres. Can anyone tell me how to calculate that against the same scenario at 45 degrees...

Hi everyone! I'm new to the forum and have a bit of a unique situation: How big of a tank would I need to consistently carb 8 half barrel kegs? Any way to carb this many at room temp inside of a work week without agitating? Any help is greatly appreciated! Thanks in advance!