Q1. How to force carbonating?
A: 1. Install Co2 capsule and turn the pressure to 20PSI. You can hear that bubbling through the beer.
2. Put it in the fridge overnight and tomorrow you will get carbonated homemade beer.
a. If you want quicker carbonating, you could shake the growler gently. Co2 will absorb into the beer.
b. Beer must be cold prior to force carbonating.
Q1-1.What is the max pressure you can put in the keg for force carbonating?
A: The higher the faster, our mini kegs go up to 20psi (NOT 30 PSI)and this will carbonate a 2L keg in 9-12 hours. 3.6L keg in 18-24 hours.
Q2. What is a good serving pressure?
A. We recommend turning the pressure to around 10psi and then adjust as necessary.
Q3. This can be used instead of a growler to get beer from my local breweries, right?
A: Yes it can be. You may want to check with the brewery and make sure they are allowed to. Food and beverage laws vary from state to state. We will launch MINI pressurized growler with GOVERNMENT WARNING label soon.This can solve the problem that customers can't fill the keg in some states.
Q4. Can the be use to infuse Nitrogen for cold brew coffee?
A: I am sorry that it is not suitable. It needs different tap.
Q5. Can I change out the tap handle?
A: The black tap handle is detachable. Customers can change the handle according to their own preference.
Q6. How to transfer hombrew from secondary fermenter to mini keg?
A: Install Co2 capsule and turn the pressure to about 10 PSI. Use release valve several times to purge some air out(oxygen). Then chill in the refrigerator. Not that donot fill the keg too full.
Q7. How can you tell when the kegs full?
A: If the brew was cold crashed you can feel the temp difference on the outside and probably see condensation line. If it's room temp you can use the volume measurement on the fermenter to know how much has exited but after a few goes you can just tell by weight and feel of the keg.
Q8. How to clean the tap?
We highly recommend that you disassemble the faucet every two to three weeks to clean the faucet. Many businesses and homes neglect this very simple draft beer faucet. However, it can harbor a lot of bacteria which will cause buttery (diacetyl) and acetic flavors. For home use the key is how your homebrew tastes. For a commercial account, dissembling and cleaning draft beer faucets is 100% necessary, recommended by the Brewers Association, and in some states a legal requirement. Only disassembly and cleaning can eliminate the bacterial invasion more thoroughly.
There are also many excellent bloggers on Youtube, please refer to the following link: https://www.youtube.com/watch?v=_ikMOF4KX84
Pressurized Grolwer Cleaning Kit Link: https://bacoeng.com/collections/keg-system/products/pressurized-grolwer-cleaning-kit
Q9. My pressurized growler leaks air around the pressure relief valve.
We would like to further confirm whether it is a brass joint problem. Because brass joint is more likely to leak according to our sales experience.
Detection method：Apply soapy water to the corresponding area and then open the regulator. If leaked, there will be many bubbles．
If the brass connector is leaking, please try to screw it in completely using PTFE TAP and we can also send you a new one for free.
If you are sure that the pressure relief valve is leaking, you can use a wrench to remove the pressure relief valve, apply sealant or use a suitably sized O-ring to solve the problem. It may take a little time, but not very difficult.
Damage will occur to the regulator if the regulator is not off before assembled with the co2 canister. Regarding this issue, the following method might help:
1. Turn off the regulator.
2. Fix the co2 canister.
3. Open the regulator.
4. Adjust to the expected pressure slowly.
You can adjust the pressure per your specific needs but we suggest 5-10PSI for most occasions. Please note the needle will not overpass the 20-22PSI, which is the maximum pressure, the three quarters of the gauge. Here is a tip for you to refer to Youtube.com for operating solutions searching Bacoeng pressurized growler.