Beer Forum

I am considering cutting about a 1/2 inch off my dip tubes for my kegs. I am hoping to avoid all the yeast particulate whenever I move my kegs around. How do you cut these things? Does cutting them open you up to getting metallic flavors? Any other tips of advice are welcomed.

Thanks,

There's a tool called a tubing cutter that would work the best but you could use a hack saw if you didn't want to buy a new tool. I think you still might get some yeast if you move the keg around though. I've started to transfer out of one keg and to another if I'm going to be moving it, like taking it to a party or what ever. I just let the first keg sit cold a week or two, drink the first pint or two and transfer under presure out of the first keg into the out side of the second keg so most of the yeast is left in the first keg.

Tubing cutter gives a clean cut, but stainless is much harder than copper, so will take some time (and it will wear out you cutter wheel faster). Keep the stainless exposed to air for several days so it can re-passivate. If you put it into liquid right after cutting there is the potential is will rust.

Faster way to repasivate a fresh cut on stainless is to get some bar keeps friend oxalic acid.