Cornelius set up advice

[mac.eightball]

Chaps,

I am thinking of digging into my pocket and shelling out some hard earned cash for a twin corny set up, now i'm getting a little lost with all the hoses, pin locks, ball locks, regulators etc.

can someone please explain in sensible terms what I need, I am looking at some new AEB ones and they seem very reasonable, around the ton per keg figure.

Ta muchly

 

[LeeH]

They are £80 each from the malt miller.

I'll post up the details later if nobody does it before. Got to go to work.

 

[Vossy1]

As your looking at Malt Miller (I assume) for AEB kegs Just ask Rob (Malt Miller) he'll sort you out, aka Borischarlton forum member. You want ball lock disconnects as pin lock are not really standard in the U.K. John guest fittings on the disconnects are easier to use than barb fittings.Tubing will depend on what your serving but typically it's 3/8" beer line though for lagers you may need to reduce to 3/16" or smaller, again ask Rob, and finally you'll need a regulator that's capable of serving at your desired pressure if using a C02 bottle, as long as it show a range of 0-30 psi clearly it's upper range doesn't matter :thumb:

 

[mac.eightball]

thanks for all your help guys :)

 

[Fil]

Dont forget temperature control/management of the kegs!

Without controlling the temperature of the kegs or at least calculating the effect of the ambient temp on the beer you will pour lots of foam and little beer.

its a dispensing system your buying into and the kegs are just the storage aspect of the system.

if you have the space a keg fridge is the easiest solution to implement, i dont have room and use a shelf chiller in the warmer month

the level of condition in the beer is set and maintained via managing the pressure underwhich the beer is kept, the level of co2 absorbtion is dependent on temperature, check out conditioning tables for a guide. http://www.kegerators.com/articles/carb ... -chart.php

Then.... when pouring u want the pressure drop at the point of release (the tap) to be minimal, So.. restricting the keg pressure with a flow control tap or inline device for low conditioned beers or with thin 3/16" microline for higher conditioned beers will aid in not pouring foam.

kegging is all about balancing, u blance temp and pressure to maintain the condition in the keg, and u balance the keg pressure against the serving side restriction to minimise the pressure drop at release.

so conside the keg and connectors, a gas source and control AND Temperature management as well as restriction on the serving side of the berline.

 

[mac.eightball]

Thanks for the gen bud,

I took the plunge and bought an aeb from the malt miller, i have a pub style co2 bottle, single stage regulator and all the fitting and fixings, the keg itself will be installed in a modified fridge I have in the garage, seems like i'm sorted :)