* Additional Rotating Taps * Recipe

Sanitize components

Prepare a no-rinse sanitizer solution per manufacturer instructions (usually dilute concentrated sanitizer in water). Submerge faucets, shanks, short lengths of beer line, and barbed fittings in the solution for the recommended contact time (commonly 1–2 minutes for no-rinse solutions). Rinse briefly with clean water if required by the sanitizer instructions; otherwise allow parts to drain on a clean lint-free cloth.

Wipe down mounting area on the tower or bar surface with sanitizer-soaked cloth to remove dust, sticky residue, and oils. Allow to air-dry or remain wet per sanitizer guidance.

Drill or use existing hole

If the tower or bar face has no available hole, measure and mark a location for the new shank that maintains spacing from existing taps and minimizes interference with internal components. Drill a pilot hole, then enlarge to the shank diameter (commonly 1 1/8" to 1 1/4"). Deburr the hole edges and clean metal shavings away. If adding inside a refrigerated tower, ensure power and cooling are off per safety guidelines.

Mount the shank

Feed the shank from the outside into the hole. On the inside, thread the shank nut onto the shank and hand-tighten, then snug with an adjustable wrench until the shank is secure and the outside collar sits flush with the tower surface. Wrap any threaded connections with PTFE tape as needed to ensure a sealed fit.

Attach the faucet

Screw the sanitized faucet onto the outside end of the shank. Ensure the faucet lever turns freely and the spout points down. Do not overtighten—hand-tight plus a quarter-turn with a wrench is sufficient. Place a small drip tray under the tap if desired.

Cut and fit beer line

Measure the distance from the keg coupler to the inside end of the shank, allowing slack for movement and fittings. Cut the 1/4" beer line to length with a sharp tubing cutter so ends are square and clean. Slide hose clamps onto the beer line before attaching to fittings.

Attach line to shank

Push the beer line firmly onto the shank barb inside the tower until it seats fully. Position a stainless worm-gear clamp over the barb and tighten until snug—do not crush the tubing. If using barbed quick disconnects, attach them to the shank/line per manufacturer instructions and secure clamps where applicable.

Attach line to keg coupler

On the keg end, slide the cut tubing onto the coupler outlet barb and secure with a hose clamp. If your coupler uses a quick disconnect, attach the mating half to the tubing. Confirm all clamps and fittings are secure and that any threaded connections are sealed with PTFE tape as needed.

Connect gas

Confirm the regulator is connected to the CO2 or mixed gas tank and adjusted to the recommended serving pressure for the beer style (commonly 8–14 psi for many ales; use 25–30+ psi for long draws or nitrogen beers with a restrictor plate). Attach the gas line to the keg coupler (or to the manifold if using multiple taps) and hand-tighten the connection. Open the gas tank slowly and watch the regulator gauge for leaks. Use soapy water on fittings to check for bubbles if needed; tighten as required.

Purge air and seat keg

If tapping a full keg, ensure the keg is chilled to serving temperature. Pull the keg coupler handle, then push it down/turn per coupler type to engage and allow beer and gas to flow. For a new line, briefly crack open the faucet to purge a small amount of beer and any residual sanitizer until the flow is clear, then close the faucet. If using a gas manifold, open only the line(s) for the keg(s) in service.

Check pour and adjust

Tap a test pour: hold a clean glass at a 45-degree angle, open the faucet fully and pour. Evaluate carbonation and head. If excessive foam, verify temperature (beer should be 36–45°F / 2–7°C depending on style), check line length/resistance (longer line or higher resistance helps reduce foam), and adjust serving pressure by small increments (1–2 psi at a time). If beer pours flat, increase pressure slightly or check for leaks/incorrect connections.

Run 500–1000 ml of beer through the new line into a waste bucket or drain to ensure the line is filled, clean, and free of off-flavors from sanitizer. Dispose of this first beer run safely.

Final wipe and labeling

Wipe exterior surfaces with a clean cloth. Label the faucet or signage indicating the beer on the tap. Place the drip tray securely under the spout.

Routine line cleaning

Schedule routine cleaning of the new lines and faucet: typically every 2 weeks for many draft systems or more often for nitrogen-served beers or beers with particulates. Use an appropriate line cleaning chemical following manufacturer instructions—circulate cleaner through the line, then flush thoroughly with clean water and sanitize prior to next use.