|Our first kegs - two cornies, a 5lb Co2 tank and picnic taps.|
We are now primarily going to be serving out of Cornelius kegs (a smaller, more user-friendly keg style that is now deprecated from the soda industry). With this luxurious problem comes the dilemma of how best to store and serve from these kegs at temperature worthy of the fruit of our labor. Enter the keezer!
|A scrap wood preview of what is to come.|
The taps and such came in this week, and we're still making decisions on the wood. However that hasn't stopped me from unpacking everything and checking out what we've got to work with in the mean time. Enjoy these pics from an evening reveling in the anticipation of work and victory yet to be!
|Brewmaster Pete pours the primary pistachio porter - carbed up and ready to roll|
|Our chest freezer - 7 cu. ft. Should be enough for 5 kegs once we get the collar on|
|Ranco Two-Stage Temperature control|
|Myriad parts - Perlick 525SS faucets, faucet wrench, shanks, gas manifold, tubing (both 3/16" & 5/16")|
|The perfect pour - the porter's looking fine and tasting smooth|
|Do you like luxury?|
|Finally set the regulator to be read from within the freezer.|
Lots to be going on with here, and lots to be explained. I'm planning on having my camera handy during the build that I might expound upon each step, its virtues, vices and place in the brewing cosmos. Goodnight for now, and cheers to a future of quality brews served right. For in that deep of keg, what beers may come....