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It sounds like a great idea. The only issue I see is that you are limited by standard fridge and freezer temperatures. Because if you were to bugger around with external controls of the fridge then the freezer would not maintain temp.

Here's a really old video from Chris (before he became a pro). Shows the process of making a diy python line. I think he uses poor man's glycol (aka saline) in this, and just an old fermenting bucket. Not sure on the pump. But I'm sure another of his videos covers pumps.

Edit... D'oh. Wrong thread...

Python lines work over LONG distances if it helps with keezer location planning.

￡14.31 | High Quality 304 Stainless Steel 3'' One/Two/Three Hole Column Beer Tower,Home brew One/Double/Three Tap Font (without taps) https://a.aliexpress.com/_mN9bk6p Two of these triple towers next to each other. With enough room for some python line to each to keep the beer lines cold...

Just posting to maybe give some inspiration to someone. My space is limited and so a chest freezer based keezer is not an option. Neither is a tall fridge, only under counter is possible. But I still wanted 5 taps. In most cases I see people getting two kegs in, maybe 3 at a squeeze, but...

Hear you on the different serving temps. I compromise at 8°C. Works OK for me.

Dragging up my own thread from the depths to give an update. Using these ss cooling coils has worked fine now for a while. I have an under counter fridge that has 5 taps supplied by 5 full size corny kegs. 3 kegs go in the fridge. Then there is still room for two cooling coils (linked above)...

Thanks all. You're already confirming my view that an ipa is near essential. Something hoppy, fruity but not quite as far as a NEIPA. I'm also starting to think the Scottish ale is a bit out of place for summer drinking. Probably would be better as a mild.

Hi all, In car worlds people talk of having the "perfect 4 car garage" yadda yadda. So the beer equivalent: I have a 4 tap kegerator (not true, it is a 5 tap kegerator but one tap is on sparkling water duty). Currently I have - Tap 1 - pale ale, moderately hopped Tap 2 - pilsner Tap 3 -...

A) not directly in the wort. Common practice is to put the brew bucket in a bigger bucket filled with water. Like a builder's trug. This has the value of adding thermal mass that can help with stability of temperature. B) the thermostat on the heaters is not great. The hysteresis is usually...

Major off topic diversion... What resin did you use? I need to resin impregnate some knotty twisted up eucalyptus (to make knife handle scales) but without the use of a vacuum chamber.

I started with those mini "solar" pumps. I would not do that again if I had my time over. I found that they needed a lot of stripping down and rebuilding. They would jam at even the slightest hint of a particle getting in. The only way of controlling flow is to use a PWM circuit (or some...

Yes. Stirring makes the wort all cloudy, but it only take another 5 mins of recirc to be crystal clear again. But for what it's worth this doesn't me as I tend to squeeze the living daylights out of my grain bag - thus making much cloudiness. I stir half way to ensure that there is not any...

I seem to have the opposite problem! My 25 litre w34/70 batch took off fast (for this yeast) is not slowing down as it reaches 75% attenuation. I made a 1L starter with 100g of DME 24 hours before brewday. 1 packet of this yeast pitched directly is considered an underpitch on 25L. I know 15°...

If you go camping then a trug of iced water to put the keg in works wonders. Also no problems with transporting kegs here. At least, not yet.

How big is your bread machine? Follow the instructions it has to find the max. I normally make 3x 200g dough balls at 65 to 70% hydration. But my bread machine is over 20 years old I think. But in general the autolyse method works with manual mixing too. Reduces the amount of work needed...

I did 26L with Nottingham yeast. Was fine. High krausen under pressure barely 3 cm high.

Yes please!

I second a bread machine. But I don't follow the dough instructions with my machine (now over 20 years old). my process - 1. Throw in 00 flour and water (to 65% hydration) 2. Start dough setting and let it mix until all the flour is incorporated. - about 5 min. 3. Stop the machine and reset...