Your system will be fine without the check ball.

scott, i lost the little ball in the coupler that attatches to the keg. cant find it anywhere. can i get away without it? does it even do anything?
thanks

Other than conducting a search on the forum for issues (there are many) with this kegerator, your best bet would be to reach out to the Iceman or Cubby_Swans. I do not wish to be involved with these type refrigerators. They are more problematic than the are worth.

I have a Haier Kegerator. I can't get the temp down. I pulled the thermostat and there were no adjusting screws. The wires run into a box marked "ECC" there are 2 screws visible. I backed the top screw down 3/4 turn. No change. The internal temp. of the box remains at 40 deg. far. I added a fan to cool the tower. Please help.

Andrew,

Sorry to hear about your dilemma. Have you considered using the circulation method of cleaning using a cleaning pump? Much more effective and I believe it to be more efficient. Based on the length of your system, you could clean quite a few lines at one time.

Your investment for equipment may be less than the cleaning cans. Contact me directly to discuss if you desire. I can be reached at 720 272-3040.

Scott

Scott-
I see your draught beer system prowess based upon your postings here. I have a question regarding line cleaning systems. Currently we use the cleaning pot method at my bar (52 draughts). We had our pots stolen this week, and were about to purchase some new ones, when we got to thinking about our method. If we switched to the in-place system, is there any drop off in integrity of cleaning? As of now we clean the lines almost weekly, but if we switched we could clean the line every time a barrel kicked, which is more often. Your thoughts please, before I invest in another $1100 in cleaning pots! Thanks-

Andrew
The Ginger Man, Norwalk CT
ahoenig@gingermannorwalk.com

The main reason for taking the temperature of the second dispense in the same glass is to acclimate the glass to the temperature of the beer from the keg. A chilled glass may result in a challenge. A room temperature glass probably would be less of a challenge.

Hi Scott, quick question for you.

When measuring the temperature of your keg beer, should you used a chilled (not frozen) glass or a room temp glass? I've been using a thick beer glass that was in the fridge right up till the minute of pouring my 2 glasses for testing (guzzle the 1st one, measure the 2nd). Just want to make sure that this is the proper method.

Thanks a ton!

Pete

Hi Scott, Brian from KC Draft here.Its been awhile,just been super busy lately.My question to you is I noticed that M.M. has brought out new electric recirculating line cleaners. I know that you are a company man, but I am really needing to upgrade my equipment, and the 20' to 100' pump looked like about right for my route.The price is right,and the quick disconnect stuff is the ****!What is your honest opinion about these units?How long have they been out in the field?Are they rebuildable?And the availability to get replacement parts. I know these are a ton of questions, but the way times are I have to be careful on my selection of inventory.I have narrowed it down to your unit and the maxi vac.I'll let you go now,appreciate your help on this matter.You can also contact me @ brian.cieloha@yahoo.com or my buisness phone 309-251-9468. Will do my best to get back to you asap.Talk to you later,Brian.

Hi Scott and Happy New Year. I have a couple of questions for you. I sat in your advanced class back in late June of 2007. But I no longer have my binder. I'd like to purchase another, is that possible? I'll drive up tomorrow AM if I can get one.

Second question is to a problem I have had with several Yard House operations and their long draws with Erdinger Hefe. Lots of foam on the front and back side of the pour. Have you had any experience with particular beers not performing correctly?

Thanks,
JC Converse
949-374-9411