FLOTit 2.0 – No Beer Left Behind Floating Dip Tube with Double Filter Inlet (DFI) of 500/300 micron for always clear beer, less beer waste and no clogging. Made in USA

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10/29 11 PM Central: This combo is on sale for $29. Shipping is also free to many US addresses.  Prices, promotions and availability can change quickly.  Check product page for current info – More About Prices

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 – affiliate link, 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

FLOTit 2.0 - No Beer Left Behind Floating Dip Tube with Double Filter Inlet (DFI) of 500/300 micron for always clear beer, less beer waste and no clogging. Made in USA.

$29.00

FLOTit 2.0 with Max Headroom gas dip tube & a HOOK tool - No Beer Left Behind Floating Dip Tube with DFI for always clear beer, less beer waste and no clogging. Ideal for fermenting in kegs.

$34.00

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.

$22.00

FLOTit 2.0 with UNI dip tube - No Beer Left Behind Floating Dip Tube with Double Filter Inlet (DFI) of 500/300 micron for always clear beer, less beer waste and no clogging.

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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