FLOTit 2.0 – Double Filter Inlet (DFI) with 500/300 micron mesh for floating dip tube with a ball floatMore Info
- NO-ARM-IN-KEG - all connections are made outside the keg. You'll love it!
- NO NEED FOR DRY HOP TUBE - double filters of 300/500 micron keeps the poppet valve from clogging
- NO BEER DUMPING - enjoy the very first pour instead of dumping it like with other floating dip tube
- NO NEED FOR ADDED WEIGHT to avoid sucking foam
- NO BEER LEFT BEHIND - unique designed to draw all the beer out. Little left on the yeast cake
This is intended to upgrade standard floating dip tubes. It does not include the ball float.
FLOTit 2.0 – Double Filter Inlet (DFI) with 500/300 micron mesh for floating dip tube with a ball float for always clear beer, less beer waste, and no clogging. Best upgrade for pressure fermenters – note that multiple variations of this product may be available, as such a different version may appear at this link
Also: FLOTit 2.0 – No Beer Left Behind Floating Dip Tube with Double Filter Inlet (DFI) of 500/300 micron for always clear beer. Made in USA – note that multiple variations of this product may be available, as such a different version may appear at this link
Check out our In Depth Hands on Review of FLOTit 2.0
My explanation of how this works…
When we carbonate a keg, pressure is being applied to the keg from the top, via the head space. Beer at the top carbonates first. That carbonation works it’s way down the keg. I’m sure there’s also some movement in the keg that helps to mix things up and distribute carbonation. But just sitting there, I think that mixing is a slow process. However it all works, practically speaking, the beer at the top carbonates more quickly compared to the beer at the bottom. This allows you to serve from the top accessing the more carbonated portion of the keg. It’s also a benefit for clarity because trub settles out heading downward. You can see this stratification in a glass carboy. As the beer starts to clear, the top clears first. I don’t think if this is exactly accurate, but I picture carbonation happening with the same sort of stratification until the beer reaches equilibrium and is equally carbonated throughout.
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