Skyler
Active Member
So I had an old refrigerator leftover from a minor kitchen upgrade and I decided to use it for beer!. It stores yeast in the door (various slutties in jars as well as fresh packs) and hops in the freezer. Then it contains 4 corny kegs and a 5lb tank of CO2 inside the fridge. The lines are silver-lined so I can avoid replacing them for a couple years. The faucets are all Perlick faucets I cannibalized from my old 8-tap keezer (now working as a lagering/carbonation chamber in my garage. This is Central California, so it gets over 40C pretty commonly here and the beer still stays cold (it is in shade). The first drinks to go in here are (left to right): American Barleywine/Strong Ale (11% ABV, "big beer" in a partigyle), American Amber Ale (5.2% ABV), Dark Mild (~4% ABV because of higher-than-expected extraction, partigyle "small beer"), and a cider made from supermarket apple juice and S-04 and back-sweetened with frozen apple juice concentrate (~6.5% ABV).
