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well boo to me...but thanks to you guys! the plan WAS going to be 2 kegs on the lower area, so if they won't fit, then I am either going to have to pony up for "real" ball locks or find a slightly bigger freezer. ugh, so close to kegging! ;)

hey guys, did anyone (or could anyone?) measure the distace on the freezer floor from the wall to the hump? I love this keezer for its size and practicality for where I would be putting it, but the best deals I can get on ball lock kegs are actually converted pins, so they are 9" in diameter...

haha I hear that! the bar in my house was there when we bought it...and it it pretty nice and has a granite top too, however, whoever put where they did was a dum dum. I COULD build (well someone could build it for me!) an awesome bar in a perfect spot and then I would still have room for a...

that is a good point, and I have been struggling with SWMBO about that. the practicality of sticking with 5 gallons just isn't sinking in with her! I might just show her some of the "art" that people have done with keezers... although a keezer would be located on the opposite end of the...

sweet, thanks!

while I LOVE the keezer idea, I am looking for a bit of a smaller option due to the space constraints around my bar. I figure with the savings of using a mini fridge vs freezer + temp control + collar I could buy 2 little 3 gallon kegs and not be TOO far away in price (calculated around $400...

what were your search terms (or who was selling these) on ebay? I can't seem to find anything, and these babies seem really neat!

to piggy back on jkarp's suggestion: pull a glass or two from the TAD using only the natural carbonation that has built up. assuming the bottle was properly primed and rock hard before it was chilled, this shouldn't be a problem. then the CO2 will have plenty of head space to work with inside...

wow. that pic does look spot on! I have always been curious as to Victory's hop schedule, but since yours came close, methinks I will give your recipe a shot and go from there! thanks a lot rusty

bumpity...wondering how it turned out as well!

still searching! so let me know if you've got one available :)

I know this is the holy grail for some people, and I am one of them! SWMBO finally said I could purchase a kegging setup (because she wants to be able to make her own sparkling water, but I'll take what I get when I gets it!)...however, the caveat is that I can't dominate our "beverage fridge"...

just sanitize your spigot if you were really wanting to use the bucket...takes a few seconds then you are good to go. and one week is WAY to quick (most of the time) 2 weeks minimum, and 3 will get you where you want to be. paaaatience is key ;)

how much beer are you looking to make? sure the 5 and 6.5 gallon carboys are the "standard", but it wouldn't hurt assess your goals before buying as well. are you looking to go big and have one beer for a few weeks, or perhaps keep it smaller and rotate your stock. fwiw, I opted for the...

I will agree that if the bucket is properly sanitized, and you give it a few hours to settle down once you move it to your bottling location, you will be just fine. maybe you will have a little extra "goodness" in your bottles, but if you are careful while filling, even that should be minimal...

I am liking your thought process on the steps to follow, and I am going to go with some natural carbonation myself. I have a witbier still fermenting away, but my MLHD is empty, clean, and ready to be filled...so I will be able to update its progress in a few weeks. I found that the cap from a...

did you notice any o-rings when you disassembled? I just kicked my MLHD, and didn't notice a single o-ring when I unscrewed it...I'd hate to fill with beer and then have a co2 leakage problem. fwiw, I filled with water, attached the tap, shook and squeezed the bottled and did not detect any...

looking forward to this bit of info. what CO2 cartridges are you using? and did anyone figure out if the 16g ones from midwest worked properly? I was just about to order a case from them...

I agree with the "add remaining extract at flameout" method. my "cooler" is an icebath in the sink too, so it takes a few minutes to cool down to pitching temps. I have never had any problems with this approach *knock knock* and I have about 10 batches under my belt

I made a wheat beer (2.5 gallon batch) and used 1 can each of Oregon blackberry and raspberry. The tartness of the fruit comes through, but not as much as you would think. I would suggest 1 can per gallon as a starting point. and I think making a puree of the berries helps with flavor...