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We have access to MDUs for events. We have to book them in with our preferred brewer, (Heineken at the moment.) They usually loan them to us for free, come out and set them up etc. I've used an MDU that we borrowed once, but it was only a 6 pint one, similar to the one below (although not identical) and definitely seemed slower than the ones in use at Glastonbury. The workings of it, up until the actual MDU itself, were identical to a normal cellar setup, gas and product into a coupler, then cellar buoy, then python, then MDU. Each nozzle on the MDU got it's own line within the python, but I think there was only 3 cellar buoys, so 2 lines each. I doubt a bigger MDU would work like this though, probably a much bigger line feeding all nozzles, otherwise there'd need to be ba lot of cellar buoys. But I don't know about the bigger ones to be honest. I can't answer your question though I'm afraid. But it sounds plausible. Actually higher pressure is more likely to cause excess head from what I understand. I've never experienced it, but apparently if the pressure is too high throughout an entire vessel / container, (keg in our case) then by the time you get to the last quarter of that keg, the top layer of beer will become saturated with CO2, then as you dispense this, the final quarter of the keg, it will be nothing but foam. But like I said, this shouldn't happen, because a regulator should prevent this, and I've never experienced it. As far as empty kegs go, there are several methods to prevent gas continuing to fill the line. We used to use a simple manual float system, like this... This is what is called a 'Cellar Buoy.' When the beer runs out, the float drops, and blocks the gas from entering the lines. When you connect a new barrel you simply refill or bleed the cellar buoy (by pushing down on the top.) This means you don't get any excess foam in between barrels. Now we use a fancy electrical system called 'smart dispense' which not only serves this function, but automatically bleeds itself when you connect a new barrel, and also monitors temperature and flow readings to ensure quality is maintained.
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Isn’t having a contact that you can buy a hospitality ticket from pretty similar? (Insert emoticon to show I’m taking the mick not being serious, I never know which to use. )
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Way back in the 70s/80s we had metered pumps fo cask ales. The pump had a glass tube like a syringe on top of the bar. You pressed a button and a plunger moved from one side of the tube to the other and dispensed a half pint. Press it again and the plunger moved back again and made it a pint. Dont know why they stopped using them cost reliability or accuracy. Maybe because you couldn’t adjust the flow if you had a young lively barrel
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By Ayrshire Chris · Posted
That’s it, they didn’t give a sh*t on ticket day or the resale because they knew that whatever happens they had arranged to blag their way in. Those that help them whether on site workers, traders, security etc should never be allowed back. In this instance I would applaud anyone who grasses on them.
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