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Yea, I have a chest freezer already - but I'm putting my keezer build on hold and want a full on kegerator. The future-keezer is being commissioned for lagering now.

So, In my quest for a kegerator (my keezer build is on hold), I would like something that at least holds 3 cornys, if not 4. Having 2 taps would be key, 3-4 taps would be pretty extreme... welcome, but not necessary. I'd like to just be able to carb beers at temp while serving others... is a...

Found a Summit SBC-500JSS near me for a really good price. http://www.compactappliance.com/SBC500JSS-Summit-Stainless-Steel-Door-Portable-Beer-Kegerator/SBC500JSS,default,pd.html?mtcpromotion=GoogleBase Anyone have one of these? They look to be exactly like a SBC-500B...but I cant find...

So... here's my thinking. I want to be able to lager in my chest freezer, but I'm going to be relocating the chest freezer outside of my house to a different location. So, if I brew at home still... when would be the optimal time to transport the chilled wort. I'm thinking right after...

Well... I found it. I brought two bottles to my LHBS master brewer and he tasted... agreed it had a laquer type taste... He said it's one of two things. 1) DRASTIC Temperature Change First, I wasnt sure how it could be this... I pitched in kitchen, and then it went into my closet @ room temp...

Well, I have 3 brews in my keezer now... One was a pure experimentation I plan on dumping. NEVER use that much biscuit malt and expect it to work with pumpkin. The other two are, essentially, LHBS tried and true recipes I've used before that I modified slightly and used some new equipment...

After some research,Chlorine may be the issue? Anyone experience this?

I like your style.

Who knows, all I know is it's the first time I used from the tap, and I KNOW i have some pretty hard water...

So, as mentioned in another thread I just began, I recently kegged and likely have a ruined 15gallons of beer. Unknown reasons as of now. But- my question is this. When you go to keg your beer, what filtering steps do you take from primary or secondary? I thought I did a good job, but I...

NEWS FLASH: I just realized... I used my tap water for the first time with these brews. Perhaps my obnoxiously-hard water ruined these? Similar bad tastes, that's the one definite common denominator.

So, I made 3 extract batches of brew shooting from some recipies I put together. One I expected to be a pure experimental process using some leftovers of materials I had and adding pumpkin, so I didn't expetc much from that... but the other brews have their own off tests that taste... not...

I figure Ill be serving between 8-10psi I'd think.. And now, I have the 3 kegs sitting about 2-3 PSI above their ideal, which is near serving pressure. That combined with another good 10 minute shake @ about 20psi tomorrow... I think I should be good after letting it rest until the weekend.

Out of sheer anxiousness... I cranked all of them up to 30psi and gave them a 5-10 minute shake to get a boost. Now the sit at their original carbing temps. See how that goes...

I figure I'll give it some shakes until Thursday, then let it sit still @ 40F. See how it goes...

I failed to mention it's been carbing since Saturday... so it'll have a week+. With thta, the chest freezer seems to be dropping to 35 more than 40... so.. perhaps it'll get just enough to make it. Shake on!

So, I was going for set it and forget it force carbing on my 3 kegs. Temp = 40degF average Oatmeal Stout @ 9PSI Newcastle Clone @ 9PSI Pumpkin Ale @ 12PSI I figure 2-3 weeks for good, solid carb on all three from what I read. I'm modifying this practice with a daily 5+ minute shake...

I put my thermocoupler in a cup of rice... Keeps the temp much more stable upon opening. Also, I moved this to the base of the keezer as opposed to the compressor shelf... Looks alot more stable now.

Sorry, I'm just excited, I had to post. I FINALLY got around to kegging up my 3 brews (Pumpkin Ale, Newcastle Clone, and Oatmeal Vanilla Stout) into their respective kegs, got them into the BRAND NEW GE 7.0cf chest freezer, and it's chilling at a nice temp. Only questions as of now: 1)...

The only "Boost" I'd do is the shake. I wouldn't try to overcarb with higher pressure. This all seems faster to me regardless, considering my last carbs were @ room temp.