I want to convert to Glycol

[Jay1]

I posted this over in the Home Keg section but did not get any response so please excuse this being a duplicate post.

I have a chest freezer that can handle a 1/2 barrel.
However the length of line from keg to tap is a bit long at 30 feet.

I have the standard beer line within a 2" pvc pipe and am pumping cool air from freezer to tap. I then have the 2" within a 4" line to bring the warm back to the freezer.

I have the freezer set at 29, and with the micromatic control (awsome device) this fluctuates by 3 degree to 31-32. The probe is near the bottom of the freezer. I have a cheap lcd freezer thermometer at the top of the keg and the temp is 31-35 so about 2degrees difference from bottom to top.

The beer temp on the pour is 39-41 which is about 6degree difference from the freezer. I would like to have a more consistent tap and keg temp. Given the length of my line there is no way I am going to be able to do this with forced air so I would like to upgrade to Glycol.

I am typically drawing 1/2 a pint and dumping that down the drain as this is about what would be sitting in the line and likely gets a bit skunky after sitting for a couple of days. The subsequent pour has some nice head but is not too foamy so as I said in the start of the post I am pleased with my current configuration but I know it could be better.

Just as a FYI I am using a high CF bathroom ceiling fan to move air through 30' of line up to my my keg tower. I would recommend this to anyone but 30' is just too long. I also have 2 90degree bends so this likely means the line is perhaps mathamatically longer.

Now that I am looking to go to glycol I am looking for some advice.
1. What kind of volume should I be using ? I was thinking about a 5gallon container with food grade Glycol. Is this sufficent or too large ? Can anyone recommend some containers.

2. When I run the Glycol line, what kind of line should I be using ? I was thinking of running hard plastic tubing like I use for a beer line or should I be using something larger.

3. Do I need to be wrapping this around my beer line or is just running it up the 2" PVC next to the beer line going to be sufficent.

4. I have been told to use a submersable fountain pump but what kind of ratings should I be using. I was looking at this unit. I don't think my tap is much more than 4ft (if that) from the ground and the glycol would be in the chest freezer above ground level.

Fountain Pro Pump WT 345 - Serenity Health

5. In addition to the glycol should I be continuing with the airflow that I have going on. Right now I see no reason to discontinue this but perhaps someone has a good reason. I would't be askng if I had all the answers.

Thanks in advance for your insights and advice.

[BrewGuru]

I'm sorry to report this, but unless you install a commercial glycol unit, or have somewhere (another freezer) to keep the glycol much colder than the internal temps of your kegerator, you are going to have the same problems.

You cannot take glycol at 38 degrees, and circulate it where it is subject to heat load (your 30' run) and have it be 38 degrees on the other end. It will pick up heat, which is why most glycol units have a much lower than dispense temp for their circulating coolant. You MUST have the glycol at a lower temp than the beer in the line to ensure that it is at dispense time by the time it reaches the point of dispense. You might look into a small power pack unit that is designed for 75' and shorter runs.

And for what it's worth, beer becomes 'skunked' when exposed to hard UV light (i.e. Sunlight), certian hop compounds become fractionated by UV and result in compounds that resemble the smell of skunk. Unless there is direct sunlight on your beer lines, and I certainly hope not! There should be no reason that it gets 'skunked'. It is a common myth and misunderstanding that beer sitting in a beer line is in any way inferior to the rest of the beer sitting in the keg*. If the beer in the keg is still good, why wouldn't the beer in the beer line still be good?


*Assuming the establishment keeps their lines clean and is able to maintain constant temperature from keg or serving tank to POD.