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Old 12-01-2007, 08:28 PM   #1
DaleJ
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Default Commercial keg

I've just been given a commercial keg.
It's about 12yrs old or so.
It still has liquid in it, and when I put a some pressure on the ball stop it doesn't budge.

So, is this worth reconditioning to use as a keg? And if so, how do I go about the recondition and using it?

Or, is this better used as a brew kettle? And if so, how do I go about removing the top? And do I need to do anything else to it (besides sanitizing it) before using it?

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Old 12-01-2007, 08:32 PM   #2
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Bring it with you tomorrow

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Old 12-01-2007, 09:23 PM   #3
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There should be a fistful of threads that deal with making a keggle from a keg.

Search, Grasshopper...................

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Old 12-01-2007, 10:02 PM   #4
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Often imitated...never duplicated.

keggle_3.jpg

keggle_4.jpg

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Old 12-01-2007, 10:40 PM   #5
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Quote:
Originally Posted by Boston
Bring it with you tomorrow
Darn, It was given to my dad initially, and it's still out at his place in WF.
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Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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Old 12-01-2007, 10:46 PM   #6
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Thanks Biermuncher

That's pretty much what I envisioned.
I see the spigot hole is just below the 1gal mark. That a good location to get most all the wort and leave the trub?

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Keg carbing & conditioning:
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On deck: German Wheat

---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
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