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  1. Hey Guys, Been a while since I posted here but I knew this would be the place to get some good leads. Here is what I want to do, I am looking to get some sort of kegerator or dorm fridge at a height of 33 inches or less. I want to be able to put it on a temp controller so that I can use it as a conditioning chamber/dispenser. The problem is I dont want to blow several hundered to 1 grand on this. Id like to have a kegerator because it will fit the size I need plus be ready for a tap system, but the only ones I can find out there have everything with them i.e. co2 tank, lines, taps, kegs, etc. Which then makes them $1,000+ and all I want is just the refrigerator unit alone cause I already collected all the extras over time. Does anyone know where I could find something like this? Thanks
  2. It's a 3 gallon keg with a whole LBK in it, I had use 1/3 cup of sugar for priming. I dont have a tank just yet or a regulator. I am simply using the portable 16 gram co2 dispenser to pour which is why I natural carbed in the first place. The tap is a simple picnic tap and is 4 feet long, 3/8ths OD tube I believe. I assumed that letting the beer chill and absorb the carb then burping it would allow for a natural pour. I only drew a 10oz glass before placing it in the fridge to chill.
  3. My first kegged batch has just come out of conditioning after 4 weeks. I natural carbonated in the keg and just placed in the fridge for chilling. I thought Id tap one off to see how it looks and to clear the lines of sediment. But it is coming out nothing but solid foam. What can I do to get rid of the foam? should I burp the keg after it chills and let some of the pressure out?
  4. Yeah I was concerned about something like this, ill do that tonight after work.
  5. So I ran into a little issue over the weekend and thought Id hit the borg up for some advice. What happened was I miscalculated my brew and conditioning times. I brewed up a batch of Canadian blond between 2 LBK's to make about 5 gallons and It was up for bottling (after 3 weeks) this past Saturday. I placed it in the fridge Friday afternoon to begin cold crashing to clear it up and have it ready to be bottled Saturday. So Saturday came and I went to my bottling equipment and realized that I did not have enough bottles to bottle it all :think: . The problem arose cause I have my current bottles and keg holding 5 gallons which will come out of conditioning this Saturday (after 4 weeks). So basically I jumped ahead of myself and didn't realize i wouldn't have enough bottles. My question; is it ok to keep it in the fridge cold crashing till this Saturday which will be a whole week in the fridge before i am able to bottle? Will it damage the yeast at all? or should I pull them back out? and if so will the cold to warm damage the brew? I wont have enough bottles to bottle the Canadian blond till this Saturday.
  6. I wanna say my hose connection is 3/8 or 1/4. If you get the wand from Mr.B It comes with everything you need to make it work. Mine from Mr.B came with the wand, 2 inch section of hose, and a spigot. Im not real sure why they sent me a spigot with it, Im assuming in case I wanted to put a spigot on a different bottling container. But my Mr.B wand and wand tube slide right on to the existing LBK spigot no problem.
  7. Pipeline and big batches are the key! this way you are doing brew related things about every 2 weeks. Recently I started splitting 5 gallons between LBK's so now you have about 2 cases to drink when they are ready. This weekend I have 5 gallons worth ready to hit the fridge. 2.5 in a mini keg and 2.5 in 12oz bottles, one is a custom brew the other is straight up bewitched amber ale. Also this weekend I have another 5 gallons of Canadian blond ready to go into bottling after 3 weeks. Then ill start a batch of cherry wheat, Its all very exciting.
  8. "Crazy Climber" post=346479 said:I can relate to the OP's story very strongly. My wife got me a kit and 3 refills for Christmas 2 years ago, figuring I'd MAYBE make 1 or 2 batches and be done with it. I had the same expectations. But, after the first batch, I could feel the "gravitational pull" starting to take effect, and it wasn't long before it was my primary hobby, to the surprise of both of us. But, we're both fine with that. She's happy because it's a hobby that doesn't 'involve leaving her home alone with the kids (unlike golf, for example). I'm happy because it's a hobby that involves drinking good beer. The classic win-win scenario. There really is a gravitational pull to home brewing which I found out quite quickly. I got my kit over Christmas as well. The day I opened the gift was the same day I was on the computer already reading up and ordering supplies. Since then I already got another LBK, and more equipment than you could shake a stick at. I also moved to kegging and more recently spent some cash (around $90) to build the ultimate brew bench. I soon plan to go to all grain as well making 10 to 15 gallons at a time. Brew on my friend, brew on :drinking:
  9. May I recommend these caps, given the occasion: http://www.midwestsupplies.com/plain-u-s-flag-caps-144-ct.html I personally use a bench capper and I like it alot. Gives alot of flexibility for different bottle sizes and neck sizes. I have always used the normal caps instead of paying for the oxygen absorbing ones.
  10. This is awesome! and the pictures are great too! Id love to try this one day, I just wish I had the electrical knowhow to build the thing. It seems to be much better to build it like you had rather than buy one already made.
  11. "RickBeer" post=330608 said: "TimeTraveler" post=330604 said:Now if you buy the Italian made vinator (they call them Avvinatore), which is what my LHBS sells, you can legitimately claim to own a Ferrari (that's the name of the company that makes the Avvinatore). It does come in RED! :laugh: See: http://labelpeelers.com/bottle-rinser-italian-vinator-p-3529.html?gclid=CL6FjL7rmrUCFU-d4Aod2hoASw&zenid=1g52qh65po0go5u24ab97gu2p4 I own a Ferrari also - actually TWO of them, since that's who made my bottle tree. +1000 here, i got the Ferrari tree and vinator. It has made the bottling process for me much much easier and more enjoyable.
  12. Your temps are looking good, if you could hold it at 67 or 68 it will be much better. I have brewed several at the 70 to 72 range and the beer has been good but still had small off flavors to it. I recently learned that if you ferment at a colder temperature you will reduce that effect. Its much more noticeable in light or pale beers compared to more complex dark beers. But the biggest thing, no matter which temperature you settle on keep it CONSISTENT! consistency is key. Fluctuating temps do harm. Also, welcome to the borg! there is a mass wealth of information here and the vets are good at what they do. Helped me out more than once.
  13. Good points to know!, I now have done about 4 Mr.B batches. I have followed the 3/4 rule and noticed that cidery taste in my beer as well even after being in the bottle for 4 weeks. Its not over powering or causing my brews to be undrinkable but they would be alot better if it were gone. I have been fermenting at a constant 71 to 72. So maybe thats why it is causing that flavor in my beers. I think this next batch this weekend Ill shoot for about 65 constant temp.
  14. Im curious to hear an answer to this as well. I thought about this many times to add that little extra touch to my brews But the only idea I had to resist the water and condensation from cold brews was vinyl decals since I have access to a vinyl plotter/cutter.
  15. Looks like I will be shopping for a regulator soon. But im gonna wait a little SWMBO hinted at getting me kegging equipment last night for v day :laugh: I can only hope its a regulator haha.
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