Beer Forum

I am making 15g of beer for my sister's wedding.

I am driving to the wedding and will bring the beer with me.

But how to get someone to serve it? I don't really want to end up with picnic taps, and was hoping that there would be someway to get a kegerator for the event.

any ideas?

initial calls to the rental place have come up with nothing.

g

This is what I'd use....



http://morebeer.com/view_product/16403/ ... One_Faucet

a jockey box is the perfect way to go. you don't have to worry about keeping your keg totally cold as the coils surrounded by ice inside the cooler will do that for you. because we got the kegs from that vendor the rental with the CO2 was about $40. but without the keg purchase it would have been more like $150. which, interestingly, is about the cost of buying one.

magic box without question, I served 5 cornies at a party at a mates place a couple of weeks ago, apart from the hangovers no probs at all

I used some version of this rig at the last couple of functions:

Sorry for the crappy cellphone picture. Was trying to show how after all the homebrew and craft brew was gone we still had a cooler of B/M/C leftover!

The tower looks nice but it is kind of a challenge to keep the lines cold enough. The freezerator works great but can be cumbersome to move around.

I'm actually doing the exact same thing in a month. I'm borrowing a 1/2 bbl sankey, transferring the full cornys into it and borrowing a jockey box from a brewery I used to bottle at, located near the wedding (I've got to haul this keg 1800 miles to get it there). The downside is that empty keg is going to take up some valuable space when I return via Bell's & New Glarus.

Ozwald wrote: The downside is that empty keg is going to take up some valuable space when I return via Bell's & New Glarus.

I wonder if Bell's or NG will fill that 15 gallon growler for you?

I young guy I used to work with just did this fairly recently. He left here with a Sankey (15.5 gal) full of Weizenbock which he took home and kept in a spare fridge under pressure for a couple of weeks before the big day. He simply put it in a tub full of ice and served through a cobra head. That scheme is about as simple as you can get.

The "secrets" are:
1) Make sure the beer is properly conditioned (stored under appropriate gas pressure and at appropriate temperature for desired volumes of CO2) for about 3 weeks.
2) Be extremely gentle when moving the beer.
3) Get the beer to the site as early as you can so it has maximum time to recover from the insult it suffered when you moved it.
4) Dispense at about the same pressure you equilibrated at.
5) Be sure that you have a "choker" in the line of length appropriate for the gas pressure.

It goes without saying that you should dispense with CO2 - not an air (picnic) pump.