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Perhaps something like this... https://www.homebrewtalk.com/showthread.php?t=250426 but no lid, cause the snap taps will hang over the edge at the top... or maybe a 3/4 lid to try to keep the cool in... Anyone have something similar?

Ended up getting a few of the adapters and setups from Chi Company, just needed a quick setup hopefully they work well for me!

Any idea what size/type of keg is in that?

Yeah not quite what I'm looking for, but an interesting idea. I'm looking for something that will prob sit on a table top as a box with three kegs in front of me and have the snap taps I bought hanging over the edge of the box.

Have an idea in my head to make some type of box to hold 3 kegs for brew contests or events. I would have 3 'snap taps' that would connect directly to the kegs with faucets so the box could sit in front of me much like having taps at the bar. Ofcourse the unit will have to be insulated and...

Cool. I'm looking to just get 2 for kegs for home brew competitions or parties. I have a party tap too but seems the beer gets too warm in the line and I have a shortened one that foams the beer up pretty good (probably also related to having the CO2 turned up too high). This just seemed like...

Thanks for the links, I have the quick disconnects and a faucet so $10 beats spending the full amount. I'd like to hear from some people if they like them or not, be great for parties instead of having all the extra hoses.

Anyone buy or have used a Snap Tap? Good? Bad? Meh? Let me know :mug: http://www.midwestsupplies.com/draft-brewer-snap-tap-ball-lock-keg.html

I am on take 2 of a beer that I found in an old BYO... http://byo.com/hops/item/479-colonial-ale The first time around I followed the recipe listed to the T. The second time I swapped out yeast but both times my beer is getting stuck at 1.030. I started digging into the Crisp Brown and...

I've seen some brewers use multiple yeast strands with big beers during a short period of time while the beer has a krausen and fermentation is really kicking... I pitched the dry Manchester yeast about 10 hrs after the liquid. I took a reading yesterday (5 days after brewday) and I'm at...

I brewed an old colonial ale featured in an BYO and came out with a high gravity beer (1.070) yesterday and used WLP 007 with an expiration date of today and didn't get to make a starter for it the day before. I have a pack of dry Manchester yeast I am debating on aerating and pitching the dry...

Brewed my first milk stout from a Northern Brewer all grain kit. MASH INGREDIENTS - 8 lbs Rahr Pale Ale Malt - 0.75 lbs. Fawcett Pale Chocolate Malt - 0.25 lbs. English Extra Dark Crystal - 0.75 lbs. Weyermann Carafa III BOIL ADDITIONS & TIMES - 0.75 oz. Cluster (60 min) - 1 lb...

Any pictures of this? or where I can look on the forum?

I havent been very successful with getting the gravity I need when doing a complete no sparge, adding all the liquid at the beginning. I think I need to sparge as you said and maybe break that 5 gal into (2) 2.5 sparges. Still trying to work out the kinks as this system is still new and...

Here is the link to their PDF http://www.northernbrewer.com/documentation/allgrain/AG-BelgianTripel.pdf

Just did the Belgian Triple Kit from Northern Brewer. I used 4 gal to mash with @151 for 60 min, then added 5 gal more of 200 degree water which brought the full mash tuns temp up to the 170 mark suggested in the directions. Didnt drain any (thus no sparge). I was wondering if its suggested...

Just started mashing in a new mash tun (chest cooler) from my old mash tun which was too small. Brewed yesterday a Belgian Triple which was to have a gravity of 1.076 OG which ended out coming out to be 1.052. We mashed 1.25qt/lb of grain (1.25*13lb = roughly 4gal) for 60 min. then figured 5...

Just did our first fruit lambic, we also didnt want an overwhelming sourness, because no one but us would drink it (not that I mind that!). What we did was pitch 1056 for a week or so to get the gravity down, then transfer to secondary where we then pitched Roselare and 10lb of raspberries. 9...

Thanks - Just trying to figure out how I can do all that while minimizing it touching other brewing equipment. I didnt want to have to sacrifice another bucket to the brett gods.

I have a raspberry lambic wrapping up (been about 9-10 months) I'd like to reuse the cake at the bottom and start another on top of it. I used real raspberries and was thinking the next I'd make a peach lambic, should I try to scoop out the deteriorated raspberries or should I not worry about it?