Cut dip tube in keg?

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bd2xu

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Has anyone ever consider removing the dip tube from their keg and cutting about a half an inch off the bottom? I am thinking about doing this to avoid sucking up yeast every time the keg is moved a little. It also would help when filling that last glass not to have it get filled with yeast. I know that you would leave about a pint in the bottom, but too many times I have been filling a growler towards the end of the keg and I hit bottom and a bunch of yeast goes squirting into the growler ruining the whole lot. If the dip tube were a little off the bottom then I think it might avoid pulling yeast after the keg is bumped a little and also avoid ruining that last pint.
 
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bd2xu

bd2xu

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What do you think about doing that for serving? This assumes that when you transfer to the keg you are going to have yeast settle to the bottom. I know you can avoid that by cold crashing first and transferring very carefully. But if there is a yeast cake in your keg, wouldn't it be a good idea to use a dip tube that is slightly off the bottom?
 

k1ngl1ves

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Sure, you could cut it if you wanted. Many people do, and for the same reasons you described. Use a pipe cutter to get a clean cut.

Don't hack saw it. Right tool for the right job. ;)
 

day_trippr

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I do the cold-crash thing so this is never a problem, but there's no reason one can't shorten the Out dip tube a scosche to allow a slightly shorter path from fermenter to faucet.

You could use a fresh hacksaw blade or a tubing cutter, but either way I'd recommend treating the end of the tube to some acid before dropping it back in its keg, to cook out the iron. Rub a paste of BKF on the cut, that'd work...

Cheers!
 
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