No clue...

[Dro]

Okay, so here's the deal: I want to convert an old refrigerator into a kegerator. No big deal, right? HOWEVER... there is a catch. I want to put the fridge down in my basement and run a hose up to my kitchen directly above it. So there are a few questions... 1 - Can i use a regular CO2 system for that or do i need some sort of high-pressure deal? 2 - Do I need any special hose or other items to keep it relatively cool? I'm talking about a total hose length of probably about 12 feet. Any help would be appreciated. Thanks!

[flashlite]

12 feet!! no way would i do that man. unless i was serving beer like natty ice or keystone! 5 ft of 3/8" vinyl tube holds a glass of beer. so....if you have 12' of line you have 2 beers sitting in your line that are going to taste like nasty skunky swill. i drink and brew homebrew and care about taste a great deal so i would not suggest this. however, taverns and bars often have long beer lines and there're stuff tastes like crud too unless you get in on it after several beers have been poured. and for a home set up you aren't going to be running as much beer through it as a bar will. not only that but the lines have to be cleaned and you want to make that an easy to do thing. good luck keeping it cool too. even if you insulate the line it will not stay 38 to 40 degrees like it should be. taste is going to take the worst hit in the set up so unless you don't care about taste, walk to the basement and pour yourself a cold, good tasting , beer.

[Scott Zuhse]

If you desire to dispense beer in the kitchen, it can be accomplished but you [u]need to do it right</u>. First, do not try to use cool air from the kegerator. It will not have enough capacity to exchange heat. Use a small glycol chiller with a gycol conduit which has barrier tubing to protect the product. Then install a glycol tower.

Yes, CO2 can be used as long as you set pressure based on the liquid temperature in the keg, elevation and type of beer. Don't adjust the pressure to control the flow like some people do! The flow is controlled by restriction principles in the tubing and hardware.

The system does need to be cleaned as any system would. Bacteria loves beer. If it is out of control in your system your beer will taste like KAKA! Oh, your glassware needs to be beer clean too.

Scott Zuhse, Instructor Micro Matic Dispense Institute

[samiam4]

He would need a glycol system for 12 feet? Do you really think that a forced air system would overpower the compressor? I would like to do the same thing at my house , but the distance is about 6 to 7 feet (by elevating the cooling unit). I was planning on running PVC with a small blower in a continuous loop to the tap. Could he not do the same thing? I havent done this yet but I was going to start very soon...

[Scott Zuhse]

If you really want to package the draught beer the final time correctly, you need a glycol system. Too many times individuals forget that beer has gas. You heat a gas and it will expand, chill it and it will contract. Glycol systems maintain temperature between the cooler and the faucets. Therefore no temperature issues. For a system that is 6-7 feet, try it with forced air. Be certain that there are no air leaks anywhere and you have return air. No guarantees that the temperature will maintain to the faucet or your refrigerator can handle additional demand. If it does the job, great!

Scott Zuhse, Instructor Micro Matic Dispense Institute

[cruzinthegalaxie]

It sounds like a really cool thing to do, BUT I would always be worried about wasting beer. At a bar they can just tap off a few and it is no big deal.

I say, keep the kegerator in the basement, and carry it up in a pitcher or growler. Problem solved.

------Alex Barger------
Member of:
www.lancasterbrewers.com
Invloved With:
www.shadyoakipa.com