Having a few keg issues

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Permalink Reply by Richard Jack on May 1, 2015 at 8:48pm

I used a kettle to heat the end, then inserted some needle nose pliers (closed) and then opened them, shrunk back down onto the barb nicely. 

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Permalink Reply by mattd2 on May 4, 2015 at 9:54am

Once I get it started over the barb I find using a (clean) rag / teatowel to push it home helps. Allow the rag to slide down the tube when you are pushing helps get it on there. Kind of hard to explain in words sorry

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Permalink Reply by Tilt on May 4, 2015 at 4:20pm

Heating the barb as well as the tubing helps too.

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Permalink Reply by mark hayward on May 3, 2015 at 5:29pm

hi this is what I do 30 psi for 24hrs force carb then 7-10psi for serving  my beer lines are 2m long and 600mm between top of keg and tap my fridge is 3-4 deg C  hope that's some help

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Permalink Reply by Matthew Vincent on May 20, 2015 at 8:26pm

Just poured my first beer from my 1st kegged beer. Good carb and poured sweet as. Only 24hrs after transferring it from the carboy to the keg. Only 1m of hose connected to a picnic tap.

Did the '40 psi for 24hrs and then dropped it back down to 6 psi to pour' method (thanks Barry!)

Thanks for starting off the post Paul - it's developed into a good resource for 'virgin keggers' :)

I read somewhere (might have been on here?) a guy transfers from his glass carboy to his keg by very carefully/gently pressurizing his carboy with CO2. Has anyone had the balls to try that one? I hate broken glass and quite like my glass carboys so a little hesitant about trying this out ...

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