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And you really made our day! Thanks so much for letting us know the video helped you out. -Cheers & Beers 🍻

Hi Hailey, We never ever heard of anyone having an allergic reaction to any kind of nut beer. That isn't to say we are saying it is impossible but more that any cleaning should probably be good. If it were us, we'd probably soak the components in caustic then give them a scrub. Caustic is a cleaner, star san is a sanitizer so if you want to cover all of your bases just soak the parts in the star san for a moment after the caustic cleaning and let them air dry. DON"T FORGET the coupler and the actual beer line. We don't ever use anything more than caustic every two weeks on beer lines along with acid once per quarter and here in Chicago there is every kind of beer you could ever imagine. Hope the stout went well for you and the next up is a crusher! -Cheers & Beers

Hi Dawn, we are so glad this video helped! The whole idea is to help folks keep their beer flowing and tasting good. -Cheers & Beers 🍻

Thanks Matt, glad you found it useful. Drew definitely dove deep in a few of those moments. -Cheers

Hi @BMC-hl2uh , we’d be happy to help, service@leadersbeverage.com

Hi Shine, why keep cocktails stirred up? Many cocktails have differently weighted products, alcohols that will separate, etc. If the keg isn't kept stirred then the cocktail inside will separate into its individual components and whatever is at the bottom of the keg is all that will be served. Some cocktails are homogeneous, like a manhattan, that doesn't separate so easily so cocktails like that don't really need it. -Cheers!

Howdy @donnrobinson5015 The 1/6th barrel was no problem. They are actually made for 1/6th barrels. The key was getting the 1/2bbl to work. We built a wood support around the metal base to hold the weight of the 1/2bbl just above the tray. Then we used a larger magnet inside. We got it to work but wasn't easy enough to be an every day solution for general staff. A slightly stronger base magnet and we'd be good to go! -Cheers!

Howdy Doc, fair enough. As one of our first ever videos we're kind of glad we just managed to post it and not ruin that gorgeous cesar stone counter top. If you need to see how lines are connected in the top of a tower shoot us an email and we'll be glad to shoot you a picture. We are always interested in helping folks pour better draft! Cheers & Beers.

Hi, we are here to answer questions and help the whole world of draft so your question is welcomed. If you put more pressure on the product than more gas can dissolve into the beverage. The more gas that will dissolve the more you will go through. However, to get to a certain level of dissolved gas you will either have to do it at a lower pressure longer or a higher pressure for shorter time. In that case, it doesn’t matter except to save time by being at the high pressure. Unfortunately, we can’t answer your specific question about how long your 4kg of gas at 30-40 bar will last. There are two many variables for us to guess at that for you. Trial and error is sometimes how we figure things out. Good luck and Cheers!

@@LeadersBeverageConsulting thank you

I am sorry, there is a stage that I did not understand, which is when pumping nitrogen gas into the keg Do I close the gas bottle directly, or is there a specific time, or does it close when the keg is empty?

Hi @@djelloulzaidi1016 unfortunately we can't answer all of that question. When infusing nitrogen into coffee you will leave the gas bottle open. We'd suggest putting as much pressure on the keg as is safe and keeping it as cold as possible. How much time and pressure takes experimentation because its different for different products and different based on the temperature of the beverage. Sorry we can't be more specific, trial after trial to dial in your parameters is the way to go here. -Cheers!

@@LeadersBeverageConsulting thanks

Hi Jay, there are several variables that go into making that decision so we can't give you a yes or no without doing an eval. Beer trunk is typically good for 10-15 years mayb even a few more with new materials from the last few years, but the manufacturer also matters. We know, for example, that Micro Matic beer trunk is higher quality and will last longer than a lot of other trunk manufacturers. The better it is cared for the longer it will last; was it cleaned bi-weekly, did it get a quarterly acid clean, was the chemical used of good quality, etc. Systems that are cleaned every four weeks or more degrade faster than systems that are cleaned bi-weekly per best practices to keep bacterial growth at a minimum. Further, were the lines properly cleaned and shut down for the pandemic or was any non distilled water or beer left in the system. Beer sitting in lines, for example, does far more damage than beer flowing all day everyday. We saw many ruined systems because they weren't shut down properly. Sorry we can't give you a definitive answer but hope something there helps. -Good Luck!

No the bar has been closed for 4 years they left the beer in there if I use a pump is there any chemical to get rid of that they're black I don't know who done the cleaning before but the bar been here for 30 years I have been using National chemicals penetrate with a pot cleaner some stuff comes out but not all of it it's bad don't want to buy a $900 pump if it's not going to work when the owner could put that money towards the new lines but he will not put new lines in for 5 or 6000

@@jayjayc33ify Ooof, it isn't likely the lines have ever been changed and when they would have been put in were probably lines that were good for 10 years. The big problem is that beer was left in the lines. That bacteria is going to be so baked into the lines that the glass polymer coating inside the lines will be gone and bacteria all the way into the pores. Without actually being there, all the data points would lead us to saying the trunk should be replaced. If that just isn't an option, doing circulation maintenance with 7% caustic then 3% acid (with something high quality like Micro Matic Caustic and Acid cleaners) can be done as a deep clean. However, based on what you've shared, the beer will never be as pristine as it could be. Funny enough, we just posted on Instagram the other day about how 'turn key' restaurants draft systems are usually way worse than the previous owners said. No one says 'yea, our system is in bad shape and needs thousands worth of work', they just say 'sure, system works'. -Good Luck Jay, we wish we had better news.

Howdy Shine, no those are not BLM or other ultrasonic cleaner. Those are solenoids that open and close with activation by a card touched to a pad by the screen that shows the beer. The patron then pours their own product and is charged by the ounce. We do the draft but build the components into our panels for @pourmybeer. We have a short that shows you the front end. ua-cam.com/users/shortsfaTGk4Djb10?si=wNExw06AFUqz2Wle

Thanks for the opinion and check in, every comment helps with the algorithm. If you’d ever like to learn more about beer check out Randy Mosher’s ‘Tasting Beer’ and if you’d like to learn more about beer on draft check out the draft beer quality manual from the brewers association. It’s a free resource and the best one available for draft at that. -Cheers & Beers 🍻

@@LeadersBeverageConsultingI agree with him on this one. You had it amazing, then the “fire nation attacked”

Hi @Jayjayc33ify unfortunately we can't circulate on the system and can only clean static. The solenoids open just fine but keeping them open builds up heat and isn't good for them so we clean static. We have no issues otherwise with the solenoids opening and closing as they should. We have some pictures up on our Instagram page that shows the actual panels with solenoids and counters on them. -Good Luck, Cheers & Beers

@@LeadersBeverageConsulting thank you for your answer

Howdy @ShopGoatVentures we use and distribute Micro Matic equipment. This is a direct link to that little blower. www.micromatic.com/en-us/12-cfm-blower/p-XTsp-QQ13EyZEhuPkOnqkg

@@LeadersBeverageConsulting Thank you!

💥 the more ya’ know. Thanks for the shout out, Shine. Cheers!

Thank you! Can't wait for it to be dialed in and in full swing!

You bet, Shine. Glad you enjoyed or found use in the video. -Cheers & Beers!

Thanks @shine-cg9uf ! Cheers & Beers 🍻

@@LeadersBeverageConsulting do u ever come across root beer on tap with two prong sankey? Not a fan of having them put on draft systems

@@shine-cg9uf Hi Shine, we do come across root beer on tap. It is exceptionally hard to get that flavor out of beer lines so anyone putting a rootbeer on should plan to never take it off. As to the coupler, it sounds like you are talking about a coupler that is no longer really made or produced (at least in the US no one does). Here is a link to a picture of that style of coupler. If this is what you are running into its because someone or some company has a bunch of kegs that still use it which they own. Otherwise, you will never find this out in the mainstream anymore. Cheers & Beers! www.maurersales.com/wp-content/uploads/TC202N-1.png

@LeadersBeverageConsulting yep its been nothing but a headache since they put it on. Gas leaks n it's always the 1950 two prong root beer. I informed customer of risk of putting it on n they said that it would b permanent. A yr later they r takin it off. PITA! Cheers

@@shine-cg9uf Isn't that the way it always goes? When we try to get root beer out we replace the jumper, any and all seals including the coupler and faucet, and the cleaning is a two day process. Even then we only have an 80% success rate. -Good Luck with the one you are working on. Thankfully the rootbeer on draft fad in Chicago ended a few years ago.

Hi, @djelloulzaidi1016 You only want to use 100% Nitrogen. Adding oxygen will oxygenate it which makes it go stale faster, and adding carbon dioxide adds carbonic acid which isn’t good for the flavor of coffee either. 100% Food Grade Nitrogen is the way to go. Good luck! -Cheers to coffee cups ☕️

@@LeadersBeverageConsulting thanks

We’re very glad this video helped! Then little check balls have even caught us off guard before. Good luck! -Cheers & Beers 🍻

You bet, glad it helped! -Cheers & Beers

Thank you very much for breaking that pesky 99 into 100 :) Not a lot of cask being installed anymore but we love it -Cheers & Beers!

Baaaa Haaaaa.....Dan, in 8 years you are the first person to catch that. Good attention to detail. That morning while video taping there was a gallon and a half of water which is more than we use regularly. When filming free content you don't do 100 takes. So he called out the 1.5 gallons in the bucket which does add up to 3 gallons total so for 2% it would have needed 6 caps. That account typically gets 5 cap fulls (about 17oz) which Drew also knew so in doing math while being filmed he called out what we usually use rather than what the math would make sense for the rest of the process. Thanks, Dan. -Cheers & Beers

@@LeadersBeverageConsulting haha just trying to educate myself. I can be a technical kinda guy sometimes

You bet, sounds like the short helped you out. -Cheers & Beers!

Hi Chris, yes, you must have a neoprene washer between the coupler and the tail piece inside the hexnut. Metal on Metal won't make the seal you need and it will leak otherwise. Here is a link to the washer. www.micromatic.com/coupling-nuts-and-washer/neoprene-coupling-washer-759 - Cheers & Beers 🍻

Hi Josh, we typically use Micro Matic gas blenders with the built in gas leak detectors. They are still made by McDantim so you get that great warranty. For nitrogen generators the Beer Blast seems to work pretty well and check out Fiz Dog nitrogen generators too. -Good Luck, Cheers & Beers!

@@LeadersBeverageConsulting thank you for your reply and thanks for the content you put out 😊

Thanks Sinnerface. Can’t have clean beer lines and a dirty faucet. -Cheers & Beers 🍻

If you mean for a nitrogenated beer it would actually go flat. Nitro beers still have carbon dioxide carbonation in them. While this carbonation is less than half of a regular beer it is still there and needs to be maintained. The 25% Co2 at 35-40lbs psi at 38 degrees gives you that carbonation. The nitrogen is already in the beer so the 75% N2 isn’t absorbing I to your beer, it’s still just there to push the beer like on a beer that gets a 60/40 blend. However, nitro coffee should be 100% Co2. If you want to do nitro beer at home look for a gas supply shop that sells 25/75 co2/N2 blend in the cylinder. - Good Luck and Cheers & Beers 🍻