1. Chill your keg to 36-38°F one hour before the party, fill the bottom of a tub with two large bags of ice. 2. Add the keg and pour three bags of ice around the keg. 3. Keep the picnic pump (the “tapper”) cold and run cold water through the lines prior to tapping your keg to prevent over foaming when you pour. 4. Remove the cap from the top of the barrel and position the pump at the opening. 5. Turn the valve clockwise until it stops and the tap is secure. 6. Pump four times to pressurize the…
