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Seconding this question - what are you planning to use next @Bobby_M ? As with you, I'm tired of heaving the kegs over the collar while navigating the tubing/shanks. Freezer chests are also a PITA to clean. I've been debating a Komos/Kegland Kegerator, but I wasn't sure if that was the best...

Will you have replacement bodies available for all models? The bodies are only pressure certified for 2 years, and while you do sell a hydrotesting kit, it would be great to know that we can replace them if something happens vs. having to buy the whole thing again. For the record I own 2 Snub...

If you're still accepting - I'm in!

This came from a chat session with an online retailer. The problem was not officially recognized by Perlick so thats why its not easy to find information on it, but the rep at the retailer told me that it has been resolved.

Just as another follow-up - still no sulfur smell from the standard Intertap faucets on my cider. I did some further digging around though and apparently Perlick did correct the issue with the flow control faucets. The thought is that they need to be passivated first and that should solve the...

Just as a follow-up, there has been no sulfur smell coming from the standard Intertap faucet. The same is supposedly true of Perlick though, so I'm still not sure if this means that the Intertap flow control wouldn't have these problems.

Just as a follow-up question from earlier -- the Perlick 650ss Flow Control faucets have a sulfuric smell on the initial 1-3 oz with anything that is low pH (cider, sours, etc...). I'm assuming that this is because of a mix of metals being used. Does anyone know if this is true for the Intertap...

What are the thoughts on using glyercine to increase the body and add a bit more sweetness? I have some cider that came out a bit thinner than I would have liked, and maybe a hint more dry. Do you think this is the best route? I originally asked about adding more apple cider on top, but...

I haven't seen many reviews so far. Anyone know how these stack up to the 650 or 690 flow controls by Perlick? I do like the nozzle adapters for Intertap, but I was curious on if they are on par or better/worse. I'm just starting to but together supplies for my keezer and am looking to go with...

Is this still available? If so, please send me a pm. Thanks!

This was one of 8 beers I brewed for my wedding, and the first to kick. I'm going to need to another batch soon - thanks Yooper!

Alright - brewed this up Sunday! I'll make sure to post up the results.

I'm looking for a crowd pleaser and narrowed it down to Fizzy Yellow & Cream of 3 Crops. I am sure I cant go wrong either way - but can anyone compare the two for me? Looking to brew this up this weekend.

4 oz of oak chips seems like a huge amount - I've always been told to use a lot less (1 tsp/gal or 1oz/5 gal). Anyone finding that this is making it too oakey or harsh?

I cant comment fully yet because I used it in a PB Brown Ale that I still have in the primary, but after 3 weeks it comes across like a roasted peanut flavor more than peanut butter. It seem to have a bit more chewiness in the mouthfeel, but there was something harsh I was also picking up which...

No, I definitely appreciate the heads up. I've only brought a keg out with me once before, and it was a stout that I was able to leave in a cold garage the day before at Christmas so I didn't even think of this issue.

I have the exact amount of kegs needed, so I'll have to see if I can borrow one or two for the transfers. The ciders are completely fine though - I cold crashed and racked them a few times so they are clear.

That is basically what I was asking by 'fastest time' - I wasn't sure if there was any reason to wait any longer after it has stabilized at FG for 3 days to keg it. Most of the recipes I have call for 3-4 weeks primary/secondary, but I figured it didn't hurt to keg it if it was done fermenting...

That is what I meant by cold crash to draw off the yeast - there shouldn't be a ton of it in there since I'll be leaving a lot of it behind in the primary. I've naturally carbonated before and the first pint comes out cloudy and yeasty, but after that it was good to go. I'm assuming I might need...

I'm hoping to not rush, just didn't now how long a beer really needs to sit in the primary if the FG was hit. Is there anything to be gained from letting the yeast do any cleanup in the keg while conditioning it at fermentation/room temp vs cold crashing? I figure I can just let it sit for 2...