Mini Kegging idea. Need help.

[Indygunworks]

I used to keg all the time when I had a keezer. and force carbing was nice. I didn't have any yeast floating around the beer which is the only reason my wife let me get away with home brewing. It took up to much space so I sold it and didn't brew for a few years.

Now I am back to brewing and just started a cream ale. I REALLY don't want to bottle it if I don't have to and I am looking into the tap a draft system. I like the idea that I can stick the bottles in the back of the fridge and still have room for other stuff in front of them.

However, I do not like the fauctet that's on the system. I would like to force carb but be able to run a line to the edge of the fridge holding a nozzle like you would see coming off of a home brew keg or portable keg. I figure it will be about 4 feet of tubing. I would use once co2 cartridge for about 10 days, then automatically replace it and the second cartridge would last for the rest of the time needed to dispense the beer.

Doing that would allow me to keep the kegs in the back of the fridge and the lines would come to the front where they would be tagged with the beer type and all you would have to do is select and begin the pour.

Does anybody know if the tap a draft system is capable of being modified to accept the tubing? or have any other suggestions on how to do what I am suggesting?

 

[iijakii]

Buy some 2.5gal kegs or learn to pour bottles so you don't get yeast :cross:

 

[ross_daly]

on this post they say that it's just 3/8 OD 1/4 ID tubing on the inside for the "tap" part. I guess it just pinches it closed.
If you replaced that with something that had a barb connection to a cobra tap you could solve your problem AND never need to replace/deal with the pinching problem again. The idea would be to leave the tap open on the keg and use the cobra tap to dispense beer.

One thing to check is I have no idea if the tap handle is in any way connected to the co2 release system.

 

[Zoidberg]

I I don't know anything about kegging really but I do know bottling. I used to get tons of yeast in my glass, all you need to avoid this is give them beer an extra week in primary, maybe 3 or 4 total, and be very careful when racking to bottling bucket to not get yeast and trub. Refrigerate bottles at least 4 days before serving to get a very compact and small cake at the bottom that won't be so easily disturbed.