cheezydemon3
Well-Known Member
I only serve from kegs, am I missing something?
and could actually be COOLED prior to wort, cooling the wort measureably ..........hmmmmmmmm....
I naturally carb in mine
This is a potentially excellent idea! What if you had your corny sitting in bucket of ice, and you slowly poured (from a siphon or valve) your hot wort over the steel (inside the corny) so that the heat could be transferred to the ice. I would think this would work much better if you could add water to the ice, but then you would probably have some floatation issues.
I'm thinking you could use one of that aeration cones to splash the wort into the entire interior wall to increase surface area...
hmmm....
Agreed. Glad I posted this. I now have more desire than ever to get to an all keg system.
cheezydemon3 said:I have 3 on gas. That is it. I ferment in buckets.
My answer is I SECONDARY in kegs, and then chill and serve from them.
I have one (1) 1/2 bbl keggle, one (1) 1/4 bbl keggle, five (5) corny kegs, and one 1/6 bbl sanke (havent used it for anything yet-thought it would be nice to have if I was taking beer to an event that had only sanke hookups).
My kegerator has 2 taps and I also have 2 picnic taps that I can hook up if need be. I generally try (keyword TRY) to have 2 on tap and a third waiting. Then I usually have one corny sitting at room temp for conditioning as a secondary, and the fifth is usually empty and needs cleaned.
I am bad at letting my newly emptied kegs sit without being cleaned. Out of sight, out of mind I suppose. If I dont open the top, its not terribly caked on, but still a pain.
Thanks for the well thought out post.
A sealed keg is going to stay sanitary. I guess it can get a little caked and crusty, although not infected.
where are the cheap kegs.
Does hop debris and trub clog a tube?
I am bad at letting my newly emptied kegs sit without being cleaned. Out of sight, out of mind I suppose. If I dont open the top, its not terribly caked on, but still a pain.
I'm still new to the kegging thing but I love it over bottling for sure.
Like everything else I do, I go all out. I started off with a single ball lock setup and 2 weeks later sold it to a friend. I then bought a 4 ball lock setup with dual regulators (one for sodas).
This past weekend I found a local guy selling off an old stock of pin locks for $10 each, so I bought 11 of them. I'm selling 2 of the pin locks to the friend who bought my first setup and I'll keep the rest. That will give me 60 gallons of potential capacity with a cleaner/sanitation keg for cleaning my beer lines. Hooray beer!
To prove the overkill factor I live by, I'm planning on building a small (4ftx6ft) walk in cooler in my garage to store everything in. I'm then running beer lines through a 4 inch conduit to my living room for the taps I'll be installing.
I've got a nice antique buffet that will act as the bar with a 4 inch deep box behind the buffet to mount the tap towers to.
Throw in a homebuilt liquid line cooler for the beer lines and tap box and I should have a decent setup with 6 active taps (4 beer, 2 soda). That will leave me 6 kegs as refills.
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.
I naturally carb in mine
+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.
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.