After a recent speaking engagement I had with over 50 bar and restaurant owners at Lord Hobo in Cambridge, MA, it has come to my attention that some are having issues pouring the product from a keykeg. For those of you that are not familiar with a keykeg, it is a bag-in ball keg. This means the gas entering the ball does not touch the product, it just pushes on the bag holding the product. As we further discussed the dispensing issues it seemed that the problem revolved around the product pouring too slowly. This appears to be due to the fact that the act of condensing the bag technically is adding more restriction to the line, so it would make sense that you would need to slightly increase the pressure to that sankey (1-2 Psi). This will increase the pour speed; remember the
standard target pour speed is 2oz. per second.
Is your beverage system as profitable as it could be?