Liquor dispensing

[ai4px]

2 years ago we installed a pool, last year we created a covered porch with huge timbers and custom cut iron truss members. This year the project is the bar and kegerator under said porch.

Once the bar is finished, I'm going to make a keezer to hold 2 kegs (pony and torpedo) and a corney keg for soda for the kids. I've aquired a wunderbar dispenser thru the winter. My liquor will be stored in 64oz mason jars on the compressor hump and (I hope) sent to the wunderbar by compressed CO2. Not having done this before, I'm wondering if my liquor will become carbonated over time? Would nitrogen be a better gas? Could I just use compressed air tank filled from an oiless compressor? What about a bladder of some sort? I don't want much pressure, just enough to get liquor out of the tap, so it's not like I'll be trying to carbonate at 100psi.

Does anyone have any suggestions for me? trying to do this right the first time.

On a tangential note... we have a tap on the kitchen counter and I'll scavenge that for the keezer. Of course that will leave a hole in the counter top which means the wife will want new counter tops next year. Wish me luck in covering the hole with a loaf of bread or a coffee maker.

Wes

 

[microbusbrewery]

Wow, sounds like a sweet setup. I don't have any first hand experience with one, but I believe it will carbonate over time. I think you're on the right track with nitrogen. I know that's what they use for wine on tap.

 

[ai4px]

Didn't know they used nitrogen for wine... maybe this is a solution... esp if I decide to put guiness on tap one day! I think for now it'll be amberbock and some sort of cider for the wife.

Here's a pic of our porch while it was under construction last year. The bar area will be U shaped on the right side between the right and middle posts. When we put the pool in, we had to cut down an oak tree that was really too close to the house.... so we had a guy with a portable sawmill cut it up for us. After seasoning the wood for a year, I just finished joining and planing it into a nice wide thick countertop. The timbers for the porch were cut off our property and kiln dried at a local sawmill.

This morning I just found out about "sidebar liquor dispenser" that may be what I end up doing. It actually pumps the liquid to a spout. Their vertical mount model could mount to the face of the coffin on top of the keezer and thus the lines kept cold. Important if you have perishable mixers in the lines. www.sidebarbeverage.com .

 

[microbusbrewery]

That's a beautiful porch. I'd love to do something similar on my house. Our back patio gets the southern exposure so we bake out there in the summertime.

Just an FYI, for nitro beers they use a blend called g-mix or beergas. It's a blend in the neighborhood of 70% nitrogen and 30% CO2. So it'll still add carbonation over time. For wine they use pure nitrogen (at least according to the guy I talked to at a wine bar).