Cut dip tube in keg?

[bd2xu]

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.

 

[dryboroughbrewing]

I bought some additional dip tubes the other day and did this so I can use my kegs as fermenters for my Picobrew, works great to prevent trub transfer to my serving tank.

 

[bd2xu]

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]

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]

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!