Beware of friends bearing gifts and of compliments.
After many years of bottling, a friend gave me 2 corny kegs, with picnic taps, along with an old CO2 tank and regulator that he was no longer using. That was all it took to get me going down the kegerator / keezer path. I started by learning a ton from this forum - thanks all for that.
In response to another post where I happened to include a picture. @sneezles61 was nice enough to say
So, here comes, another keezer build post.
The freezer, a 6.9 cu ft Magic Chef, will hold 3 corny kegs without a collar added. The 2 x 8 collar allows a 4th keg on the compressor hump. The kegs are 5 gallon pin lock. The 5lb CO2 cylinder is behind that 4th keg, also on the hump.
The outside of the collar is cherry stained 1 x 8 poplar. The faucets are stainless steel Perlick 630s spaced at 3-1/2" on center. I bought the hardwood tap handles.
The drip tray is stainless and removable for easy cleaning. It’s shelf, also made of cherry stained poplar, is attached with strong magnets.
The tubing, all thick wall Bevlex, is 5/16" red for the gas and 3/16" clear for the liquid. Stainless steel MFL connectors with barbs matching the tubing sizes are used on most tubing ends. Oetiker clamps (15.7 mm and 13.3 mm respectively) hold all tubing ends. One gas line is long enough to do initial forced carbing, with lots of shaking, outside the keezer.
Shanks are 4-1/8" with 90 degree 3/16" barb tail pieces - all stainless steel.
The temp controller is an inkbird, mounted on the back of the collar out of sight.
I’m still trying to decide on the design for a menu board or label holder of some sort to identify the offerings.
I may add a 3rd regulator so I can properly carb and serve, porter / stout, most other ales and soda water.
A batch of bourbon barrel porter is in the works to fill that empty keg. I need to get ahead and have a keg or two on deck.
I’d be happy to share further build details if anybody wants or has questions. I’m no expert, this is my first attempt.