I posted this in the kegging forum but figured I'd post it here too since I've never kegged before and there's lots of helpful people here.
I don't really have the space/refrigeration to dedicate to a full 5gal corny set up. My goal is to set something up in the 1 to 2.5 gallon range to keep in our regular kitchen fridge (compact) or to bring with us on a boat (portable).
From what I've researched I guess my plan would be to either sugar prime in the keg, or force carb with a CO2 bottle in the basement and then use a small charger to keep up serving pressure in the fridge.
Questions:
Does my plan seem logical?
I've seen 1 gallon up to 1.75 gallon "cannon ball kegs" , something similar called a "torpedo keg" and also 2.5 gal corny. Does anyone have experience with these smaller kegs? Do any of them fit in a regular fridge with fittings attached? Any advantages/disadvantages?
Do I need different connections if I'm using a CO2 tank to force carb and then switching to the smaller cannisters to serve?
I realize it might cost similar to go up to a full 5gal setup but that really won't work in my situation. I also realize I could Google a lot of this, haha but I like to hear what others have tried.
Thanks in advance
I don't really have the space/refrigeration to dedicate to a full 5gal corny set up. My goal is to set something up in the 1 to 2.5 gallon range to keep in our regular kitchen fridge (compact) or to bring with us on a boat (portable).
From what I've researched I guess my plan would be to either sugar prime in the keg, or force carb with a CO2 bottle in the basement and then use a small charger to keep up serving pressure in the fridge.
Questions:
Does my plan seem logical?
I've seen 1 gallon up to 1.75 gallon "cannon ball kegs" , something similar called a "torpedo keg" and also 2.5 gal corny. Does anyone have experience with these smaller kegs? Do any of them fit in a regular fridge with fittings attached? Any advantages/disadvantages?
Do I need different connections if I'm using a CO2 tank to force carb and then switching to the smaller cannisters to serve?
I realize it might cost similar to go up to a full 5gal setup but that really won't work in my situation. I also realize I could Google a lot of this, haha but I like to hear what others have tried.
Thanks in advance