How long can the keg sit after you charge it? What's the longest amount of time it can be stored in the cooler and not loose the charge? Or should I wait to charge it until I'm ready to tap it.
What about if we don't have a walking fridge, how could we reach the correct temperature for our mojito. Just by adding some ice cubes. Would the flavor and CO2 still the same?
Mr Schmuck, help me please! I saw a system where the bartender makes a drink in a cocktail shaker, passes it to a bottle that he plugs into a kind of instant carbonation system that is attached to the bar counter. it's not like the sodastream system, in fact it looks more like a plug with a valve attached. have you seen it?
We usually keep it at 50, I guess it depends on the cocktail, really you can take it down to 10 or 20 to just push the liquid through, just make sure the liquid is properly carbonated :)
I couldn't understand the name of the item you use to make a test run, before you make a large batch. Can you tell me what that smaller container is, please and thank you.
Hi, if you are canning the cocktails do you still need to chill the tank and let it rest for 8 hours or can you canned the cocktails at once ,then chill or can I also just just store them in a cool storage for another day?
The reason that there is a metalic flavor is that the citiric acid is reacting with the the stainless steel of the keg. Citric acid can be used to form an oxide layer and remove free iron from the surface of stanless steel and this is called pasivation 12:56. I know it taste metalic because I when passivating I tasted the citric acit concentraion I made.
Such a helpful and educational video! Thanks as always 🙏🏽
Why did y’all stop making videos these are fantastic
Moe you’re amazing! Much love!
😊😊🤘🤘
How long can the keg sit after you charge it? What's the longest amount of time it can be stored in the cooler and not loose the charge? Or should I wait to charge it until I'm ready to tap it.
Ist it the same methode for the espresso martinis? Does it work ?
How long does the carbonation last after pouring? Is it possible to put in paper cup for take out?
Do you direct draft? do you have any experience with using an icebank system where the keg is at ambient temperature?
What about if we don't have a walking fridge, how could we reach the correct temperature for our mojito. Just by adding some ice cubes. Would the flavor and CO2 still the same?
Mr Schmuck, help me please! I saw a system where the bartender makes a drink in a cocktail shaker, passes it to a bottle that he plugs into a kind of instant carbonation system that is attached to the bar counter. it's not like the sodastream system, in fact it looks more like a plug with a valve attached. have you seen it?
That's probably the PRESHH system from Brazil
I have a shaker that does that. It’s from Perlini. They have a smaller set and a commercial set.
Excellent. I just purchased a small unit, 6 L.
The recipe for that cocktail you are making sounds dope
Whats the pressure that you're using when pouring the drink? I've had problems with only foam coming out.
We usually keep it at 50, I guess it depends on the cocktail, really you can take it down to 10 or 20 to just push the liquid through, just make sure the liquid is properly carbonated :)
Does the CO2 keep it cold? Can this be done 1 day ahead if doing an event . Does the co2 need to be connected at all times ?
hello! where can I buy all the things?
I couldn't understand the name of the item you use to make a test run, before you make a large batch. Can you tell me what that smaller container is, please and thank you.
isi whipper
@@mattviolet whipper uses nitro, twist n sparkle uses Co2
@@joshuamarcocchi4447 isi has a small glass bottle for sparkling water. It’s the same as their whipper but for co2.
After putting the keg under pressure does it need to be connected to the CO2 barrel to keep constant 50 PSI pressure. Much love from Lombok Indonesia
Hi, if you are canning the cocktails do you still need to chill the tank and let it rest for 8 hours or can you canned the cocktails at once ,then chill or can I also just just store them in a cool storage for another day?
The reason that there is a metalic flavor is that the citiric acid is reacting with the the stainless steel of the keg. Citric acid can be used to form an oxide layer and remove free iron from the surface of stanless steel and this is called pasivation 12:56. I know it taste metalic because I when passivating I tasted the citric acit concentraion I made.
How long does it take for water to become carbonated ??
How long does it take to make carbonated water 'on kegs '
Super useful! Corny kegs 4 lyfe bruv.
Thanks pal :)
Great content!
Cool
Very helpful
What is the actual recipe? How much of each item?
I do your method but i cant get those bubbles
Hey any chance I get your specs for you mint sryup I find it sooooo hard trying to a good one! Thankyou heaps if you can! ❤️
What ratio would u use for a whisky snd dry or gin and tonic for the 19 litre keg?
did you found the perfect ratio? I do 1 to 3.5 ratio for whisky highball, but it came out all foamy at 50psi. Do you have any advice?
Try setting your psi to 10. All of our cocktails pour between 7 and 10. @@fedrickchuaweijie4980
Thank you so much!
Lol I see you trying to go was anderson with those cuts and music
Put in more CO2, take out more air 🧟♂️👽
Going to do a paloma with carbonated grapefruit. Will this be alright?
yep - but FILTER! first for better results