This thread is making me want a Pint365. It is my birthday next month
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I see that you can connect them directly to a pressure barrel. Am I right in thinking that you can do this without having a constant gas supply to the S30 cap to maintain pressure. How quickly does the natural pressure in the barrel dissipate when you pull the pints? What happens when the pressure reduces? Presumably the barrel doesn't implode!!
Appreciate you can use bag-in-box / polypins / corny but pressure barrels just seem easier for secondary fermenting ales and keeping them in good nick.
Is the general consensus that with the Pint365 it's designed such that you can get away without a cask breather (i.e. it will take a couple of psi of gas pressure) and a separate demand valve (because it has something built in)?