madavis25
Active Member
I am all ready to convert my fridge into a kegerator. I want to go all stainless steel with a 4" shank, Perlick faucet and 3/16" beer line. I found most of what I need from 1 place, but their technical support person gave me information that conflicts with what I think I know.
I want a 3/16" tail piece, but they only had 1/4" Stainless. They said just warm up the tubing and cut it off for cleaning, because you want to replace the tubing every year even with regular cleaning.
At 40deg F and 12psi, I should have a good carbonation level and I should need 6ft of tubing to get a good pour.
The thing I really didn't like was he said that you want the shortest tube possible and just bleed off pressure prior to serving.
That kind of defeats the purpose of having a kegerator-I'd have to open the door every time and I'd also lose all those aromatics every time I bled the keg.
So, do I need to replace the tubing that frequently? I would really rather have a tail piece that was the right size since I am buying it all from scratch.
Also, is my information correct about temperature, pressure, carbonation, and pour, or is his?
Any lines on 1 place that will have all stainless shank, 3/16" tail piece, perlick faucet, and wing nut?
I want a 3/16" tail piece, but they only had 1/4" Stainless. They said just warm up the tubing and cut it off for cleaning, because you want to replace the tubing every year even with regular cleaning.
At 40deg F and 12psi, I should have a good carbonation level and I should need 6ft of tubing to get a good pour.
The thing I really didn't like was he said that you want the shortest tube possible and just bleed off pressure prior to serving.
That kind of defeats the purpose of having a kegerator-I'd have to open the door every time and I'd also lose all those aromatics every time I bled the keg.
So, do I need to replace the tubing that frequently? I would really rather have a tail piece that was the right size since I am buying it all from scratch.
Also, is my information correct about temperature, pressure, carbonation, and pour, or is his?
Any lines on 1 place that will have all stainless shank, 3/16" tail piece, perlick faucet, and wing nut?