How Many KEGS?

[Randar]

Same here, but mine will be bigger (6ftx8ft) and 2 stories. I'll have 8 taps, located in various rooms of my house with unshelled peanuts and flat panel HD TVs within easy reach.

You'd probably be better off finding a glycol setup than trying to cool (and keep insulated) that many cubic feet of air...

 

[Walker]

I naturally carb in mine

+1

rack and add priming solution, and then seal them up for a couple weeks before tapping them.

 

[Thanatos69]

Thanks, you had me going with the one-up-manship thing.

I most likely won't start on the walk-in cooler for a few months as I've got several projects I need to start on soon that will take priority.

I've got a couple of cars that need some work (track prepping one, fuel pump for the other), replace the heater in my hot tub and probably buying a boat (24ft cabin cruiser) for the summer.

Once those are out of the way I'll get started on the cooler, or knowing my attention span, I'll decide on a keezer or something else.

 

[cheezydemon3]

+1

rack and add priming solution, and then seal them up for a couple weeks before tapping them.

Do you do that to conserve CO2?

I was planning to do that, but burst carbing has worked so well and uses almost no CO2.

I see the additional benefit of a couple more weeks warm conditioning, but the new priming sugar re-introduces the "green" stage.

 

[Walker]

Do you do that to conserve CO2?

I was planning to do that, but burst carbing has worked so well and uses almost no CO2.

I see the additional benefit of a couple more weeks warm conditioning, but the new priming sugar re-introduces the "green" stage.

I do it primarily because my kegerator is small. I can only put two kegs in it. I'd rather not have one of those two kegs be "unavailable" while I wait for carbonation. No, I don't want to bother with things like burst carbing or shaking or anything. My regulator is hard to get to (tank is inside the kegerator), so messing with it at all is a pain in the ass. It's set at 11psi and I don't want to touch it. SO, I can take up one half of the kegerator space for 2 weeks while I wait for something to carb up set-and-forget style, or I can set a keg next to the kegerator with sugar in it for 2 weeks.

IMO, using the sugar does not re-start you on a "green" phase of the beer. There is VERY little fermentation going on during conditioning, and there is no additional yeast growth necessary (the beer is already highly populated with yeast), so it's really nothing.

It does save CO2 in the tank to use the sugar, which is nice, but is not the real reason I do it. In my ideal world, I would have another dorm fridge, tank, and regulator in the garage. I would throw freshly kegged batches in there and force carb set-and-forget style. This would give me two weeks of cold conditioning, which gets rid of any chill haze that I might get in a batch.

 

[cheezydemon3]

Nice hat.

I may switch to that method when I have more kegs than can fit in my fridge (4 will fit, but I have only 3).

It would be nice to just let kegs warm condition and carbonate, and then be able to just hook them up and dispense when cooled.

I am not one for shaking either, I hook my kegs up to gas, pressurize top 53 psi and unhook them from gas.

24 hours later I hook them up and pressurize to 20 and unhook.(no gassing off or "waste")


The next day they are perfectly carbed.

 

[muse435]

Do you do that to conserve CO2?

I was planning to do that, but burst carbing has worked so well and uses almost no CO2.

I see the additional benefit of a couple more weeks warm conditioning, but the new priming sugar re-introduces the "green" stage.

For me it comes down to space in the keezer. plus i figure it forces me to let the beer age, once its in the keg its hard to keep my hands off of the tap.

 

[cheezydemon3]

You speak true Muse!

I definitely need some more kegs.