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Old 03-13-2012, 02:23 AM   #3461
2BeerSpeer
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Jul 2011
Mt. Airy, NC
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Quote:
Originally Posted by GryphonBrew View Post
Quick update to mine. Installed the 11th tap on Friday.

Sorry about the crap cell phone pic.
Very Nice! What size is that freezer and how far apart are the taps? Got a pic of the inside?


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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


2 Beer on untapped: https://untappd.com/user/2beerspeer

 
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Old 03-13-2012, 02:43 AM   #3462
joety
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Germantown Wisconsin
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Quote:
Originally Posted by GryphonBrew View Post
Quick update to mine. Installed the 11th tap on Friday.

Sorry about the crap cell phone pic.
Holy Schneikies, are you quitting your job to keep that thing full of beer?


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Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
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Old 03-13-2012, 02:47 AM   #3463
GryphonBrew
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Mar 2011
Auburn Hills, MI
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Quote:
Originally Posted by 2BeerSpeer

Very Nice! What size is that freezer and how far apart are the taps? Got a pic of the inside?
Thanks 2Beer. Not bad for a $40 Craigslist find?!?!?

It's an 18 cubic foot. It could fit 13 ball locks if you built a taller collar. My collar was made from a 1x6. I keep 2 on the hump "on deck" and they fit fine without the disconnects. Nice for letting some carboys cold crash too.

The taps are 4 5/8ths apart on center. And there's plenty of room for any type of tap handle.

I have some pictures of the inside on page 216 of this thread. I hope that helps as I do not have any current picks of the interior. But you can see it's size from the cutouts.
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<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

 
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Old 03-13-2012, 02:52 AM   #3464
GryphonBrew
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Mar 2011
Auburn Hills, MI
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Quote:
Originally Posted by joety

Holy Schneikies, are you quitting your job to keep that thing full of beer?
Hhahhhhaaa! Well Joety it is something I'm seriously considering, but I keep a pretty strong pipeline going and I usually do 5 different 5 gallon all grain batches on every brew day which is at least once per month. I've actually done 60 gallons in one day... 6 all grain 10 gallon batches.... Long day.

I still hate when I pull that handle and the keg blows it's last pint.
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<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

 
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Old 03-13-2012, 09:44 PM   #3465
ArcticBear
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Nov 2011
Branford, CT
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i just spent entirely too much money on hardware... going to be assembling everything in the upcoming weeks... should be pretty, to say the least

 
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Old 03-13-2012, 10:26 PM   #3466
Howie
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Feb 2010
Raleigh
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Quote:
Originally Posted by GryphonBrew
I usually do 5 different 5 gallon all grain batches on every brew day
Dear lord.

How long does that take?

What is your system like?

 
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Old 03-13-2012, 11:31 PM   #3467
BrewJob87
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Nov 2011
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Stained and installed.. I love beer!
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Old 03-13-2012, 11:32 PM   #3468
GryphonBrew
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Mar 2011
Auburn Hills, MI
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Quote:
Originally Posted by Howie

Dear lord.

How long does that take?

What is your system like?
It's an all day deal. I get all my water ready the night before. I'll set my alarm for early, like 5am early, go to the stove and start heating my water, go back to bed for a little. Then lots of heavy lifting. I'll have one mashing while one is boiling and another chilling to pitching temps. So I just keep leapfrogging them the whole day. I have a 15 gallon brew pot, a 10 gallon tun, and a 9 gallon turkey fryer that I use for heating water along with pretty much every other pot I can fit on my stove. Best part is I only have to clean up once.
__________________
<------------------- On Tap ------------------->
1. Joe Mudd Porter ~ 5.6%
2. Crochety Striped Rooster ESB ~ 6.7%
3. Watermelon Wheat ~ 6.9%
4. In Finem Mundi (Golden Belgian Triple) ~ 11.2%
5. Black Wheat ~ 4.9%
6. Sparkling Apfelwein ~ 8.5%
7. Scottish Heather Honey Ale ~ 9.3%
8. Double Chocolate Stout (aged 2 years... forgot about it) ~ 5.4%
9. Unholy Helles Maibock ~ 6.66%
10. Effin' Heavy ~ 18.7%
11. Hughheffenerweizen ~ 5.2%

 
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Old 03-14-2012, 02:25 AM   #3469
Kaiborg12
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Mar 2011
Newport beach, Ca
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Its nothing special but its mine. I am going to be adding 3-4 more taps in the next month or so. I was able to adjust the freezer temp using the coarse adjustment so i did not have to buy a temperature controller.
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Donʻt fret over spilled milk it could have been Homebrew!!!

 
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Old 03-14-2012, 04:01 AM   #3470
joety
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Oct 2008
Germantown Wisconsin
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Quote:
Originally Posted by Howie View Post
Dear lord.

How long does that take?

What is your system like?
I'm glad somebody asked. I feel like a dumbass spending 8 hours to do one ten gallon batch.


__________________
Conical 1 - Empty
Conical 2 - Empty
Carboys - None

Secondaries - None
Lagering in Kegs - None

Kegged: Afterburner Cream Ale, 70/70 IPA, Golden Oat Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Looking for ideas

 
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