Beer Forum

Charlie wrote:You can't sanitize that stuff for shit!

Thanks for the graphic, that's pretty informative. I knew that stuff was in there permanently, and eventually figured I probably shouldn't reuse any given keg more than like twice before it began to taste metallic anyway. Sanitization really wasn't a problem as much as the metallic iron taste, most likely from the drilling of the hole more than anything else. So sanitization really had never come into play. But I get your point. Either way, it's not very viable for long term use. But for a one-off or twice or maybe three times if you're lucky, it does in fact work okay.

The dishes are done, man!

dmtaylor wrote:

Charlie wrote:You can't sanitize that stuff for shit!

Thanks for the graphic, that's pretty informative. I knew that stuff was in there permanently, and eventually figured I probably shouldn't reuse any given keg more than like twice before it began to taste metallic anyway. Sanitization really wasn't a problem as much as the metallic iron taste, most likely from the drilling of the hole more than anything else. So sanitization really had never come into play. But I get your point. Either way, it's not very viable for long term use. But for a one-off or twice or maybe three times if you're lucky, it does in fact work okay.

I think sneaking three uses out of this thing makes it more than worth the money, right? Did you ever solve the iron-taste problem? I know you gotta worry about filings and stuff but I feel like the taste would have to wear down eventually even if the inner metal isn't coated the same way, if that makes sense.