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It will most likely stain the lines. But does it really matter? You are going to be running a crapload of water through the lines anyway (and probably PBW too) to make sure you get all of the glycol out anyways. I doubt you will get much in the beer. And besides, they use blue food coloring...

Speed of pour sounds to me like a case of beer line length or the pressure that the gas is set on. The line length slows down pour speed caused by the pressure on the keg of beer. Sounds like you need more restriction.

Having the CO2 outside the kegerator should be no real issue at all. I keep mine outside my keezer as well without issue.

Regulator creep can sometimes be fixed by blowing out the prv on it. Basically disconnect your kegs, turn off the gas lines after the regulator if you have a valve there and crank up the pressure to 30-40 or so psi. Then give the pressure relief valve on the regulator a couple tugs. This can...

Ah, darn you are right. I thought I was in the other perlick thread. Nothing to see here...

Wow. I have had one dedicated to cider for the past 4 or so years. No sulfur at all.

I echo the check craigslist bit. Depending on how much space you have available you could possibly pick up a mini fridge or an used regular upright refrigerator or freezer. The biggest problems with mini fridges is that the compressor hump can make getting the keg in there difficult if not...

Also, how long are your dispensing lines? What pressure are you serving at(beer side)? Wet hopping? Make sure to bag any hops you throw in the keg. Long beer lines are great for slowing down the serving speed to prevent foamy pours. Too short the beer comes out too fast. Too long the beer...

The pressure gauge may be showing the pressure in the line from the keg. The easiest way I know is to disconnect the gas lines from the keg and then pull the prv. If it does not repressurize, you are pretty much empty. Usually I find when the high pressure valve starts dropping you only have...

Ah, I gotcha. The Sankey is holding a commercial beer. Your HB, if you have it carbonated just by serving pressure at your kegerator temp should be at around 2.73 volumes. I have always noticed that commercial kegs seem to be carbonated at higher levels than I do my homebrew which causes...

Just remember. Sankeys have rings that make them wider then the base circle

I have a GE 7.1 cu foot keezer. I can fit 5 cornies in there (it is a bit tight) as for the sixtels, this thread is great for checking if a chest freezer will fit. Looks though that most of the 7 cu foot ones will only fit 4 sankey sixtels.

How do you carbonate? Naturally in keg with sugar? Pressurize and shake the crap out of it then bleed pressure and dispense? Set and forget where you connect it to serving pressure and wait a week, week and a half? Odds are that the keg that forms the gas bubble is carbonated higher than the...

I still like my 525's. If you really don't like yours feel free to send them to me, I will put them to good use. I found though that large tap handles did seem to cause some leakage, though I like the little black taps that are on there currently because it is too easy to bump the large ones...

Sorry about that. Just tried and the Fire method worked. I had put liquid dish soap in it and wasn't motivated to do anything with it. Drained it out and used one of those jet cigar style lighters to heat the diptube. Got some sizzle and some smoke bubbles and heard a little glugging noise...

Well, were I smart, I would have not put the paper towel in there. I think I am going to try the heat method today and will report back on how it goes.

Will have to give your ideas a try. Unfortunately I dont know if the CO2 or air compressor will be sufficient. I have filled it with water and it will drain through over time, I have gotten it soapy/TSP/PBWey and let it soak then followed with a plunging from the coat hanger and it wont budge...

Okay, I am going to admit I did something really really stupid. I had the brilliant idea to "squeege" out the inside of a diptube with a chunk of paper towel and an unfolded coat hanger. I got it maybe 6 inches into the diptube before the paper towel chunk bunched up and became stuck. Then I...

You probably want to grab a non metallic scrubby to wipe off any surface rust you can then passivate the stainless. http://www.morebeer.com/images/file.php?file_id=2300

I have been running Apfelwin through a dedicated 525SS with a SS shank for 3-4 years now with no noticeable anything. Heck, I ferment in an old Sankey 1/2 keg which is all stainless. Most commercial cider is brewed in stainless fermenters too. I dont really see how a flow control would affect...