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I live on Long Island and have a three tap Keezer for sale. Perlick taps all the liquid and gas lines. 2 5lb tanks Tiled with Chalkboard top Johnson temp controller Also willing to part with some Corneys too.

Second Monday of every month. I won't be able to make it today. Ask for Alan.

Yes...I just showed up to my first meeting and they welcomed me. Starts at 7. The meeting itself is in the small room just to the left as you walk in. Prior to the meeting the group will meet on the corner of the bar closest to the bathrooms. Look for a group not only diverse in age but in...

Yes. We meet next Monday. A saki tasting too. Not sure if I can make it.

Honestly...I put Stoli in mine and take a shot when I'm done fermenting.

Oh you....

Attach the collar to the hinges provided then attach the lid to the collar with new hinges. Less lifting.

I attached to collar to the stock hinges on the freezer. I then attached the stock lid to the collar using 3" door hinges.

Count me in.

The braid may be getting crushed. I use this spring to prevent it from crushing.

LOL...not a lot of people get the subtle ski reference.

A typical batch will carbonate in 3 weeks.

This. I'll take it apart, spray the inside, put back together, then spray the outside.

I've broken 3. Broken Count: 208

I use one regulator for serving and one for utility use, like Jason said. It's good to have if you want to move beer, set a keg lid or burst carb for a day or so. I guess I would use it if a style calls for a much different carb volume while serving.

12 psi for three weeks if it's completely flat. Every time you serve you need to fill that headspace with co2. If not the co2 from your beer will fill that headspace and make it more and more flat.

Give it a blow for good measure. (that's what she said)

Just pick up a barbed tee at home depot. Problem solved.

I wouldn't recommend boiling 5 gallons or wort in a 5 gallon pot. Things will get messy and dangerous. Do a three gallon boil and top off in the fermentor.

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