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http://cgi.ebay.com/ANTIQUE-BRASS-BEER-TAP-W-WOODEN-HANDLE-MUST-SEE-/320719891425?pt=LH_DefaultDomain_0&hash=item4aac652be1 http://cgi.ebay.com/Antique-Vintage-Cast-Brass-UNION-LABEL-Beer-Keg-Tap-/120743498142?pt=LH_DefaultDomain_0&hash=item1c1cdf919e Is this similar to the one you have?

Sorry, yeah I meant oxyclean. I use my stores off brand which is just "oxy" And yes, post pics of this!

From How to brew: After that I would say a bath in a bit of oxy and then some regular sanitizer and you'd be fine, PLEASE CORRECT ME IF I AM WRONG!

looks like with a bit of basic soldering you could move that adjustable knob to the outside of a box. If my other stir plate opportunity doesn't work I'll try this as well. :rockin:

To poorly paraphrase Revvy, "Don't ask what we think, Do it and show us how well it works!" Honestly though, looks pretty badass with the retractable cable.....

paypal at the ready!

So excited! cannot wait for another one to become available!

Only 2 more *squeeeee* 3 if musical responds....

Thanks for all the quick replies! 25 feet is what I'll go with. Next question, will using dry ice work better than ice water?

So I plan on making a rolling jockey box out of a cooler. I am gonna get stainless beverage coil for inside but I don't wanna spend the 80 for 50 feet. Will 25 feet be enough if I keep the keg cool? I just don't want foam.

Consider me, Entered.

what was your og? You'll want to back-sweeten or bottle pasteurize. theres an awesome sticky on pasteurization at the top of the cider forum. I let mine sit for about a month.

or.... http://www.homebrewing.org/The-Carbonator-Draft-to-Go_p_108.html http://www.breworganic.com/thecarbonator.aspx These hooked up to a ball lock co2 dispenser is what I'm gonna do. Minus the small co2 dispenser and add my normal kegging co2. 30psi and throw it in the fridge. hit again...

Only posted it so that others would know (about) how many people had already requested. I know there is a limited number of these things. If you'd prefer i'll pull the list that i posted.

Lets start a list for being in line... MSOE_HomeBrew (sent) ghart999 (sent) ChandlerBang (sent) jbrookeiv (Skipped?) ekjohns (sent) musicawal ere109 chady74 tbel Xalwine I_B_Mongo eleets2144 trl2112 Fetus wolverinebrewer rboucher

I'm sure I'll be corrected if im wrong, but it's always a good idea to pasteurize them. Create a jam by smashing them and then heat that up to about 140 for 20 minutes.

I know you said you only have two, but if you get some more I'd throw a little extra your way ;-) lemme know.

On the upside, I have let it sit for about a day now and no additional fermentation. Now to pour a glass and figure out how much sugar to add.

Can i get your 5 gal ale recipe? This looks amazing and I cannot wait to pair this with some equally awesome pork products. -EDIT- Doh! i just re-read that you used the recipe in post 4...

So, I decided that I wanted to back sweeten a lemonade i made. I'm gonna keg it so I decided that it would be a good idea for me to pasteurize it before kegging. so I transferred from my bucket to a sterilized pot and set it on the stove, It started heating up and everything was going good and...