Bar Project

[deutschman]

Yeas they are home brews!

Conserning the beer lines being chilled. I don't think it is an issue because only about 8" of line are exposed between the fridge and the tap.

[TexasTerp]

very nice! This is something I've been wanting to do for years but have never had a great place to do so.

[deutschman]

finely some updates!

rolling modular wine rack with hidden wheels!



and a quick picture of the hole bar.


everything is still not 100% but we are getting there. still working out some details and fitment issues along with trying to get the beer lines all plumbed up.
later on i am going to post a picture of the tap handle i am carving/whittling.

[deutschman]

just for good measure, here are some pictures of a beer we started brewing a few days ago with fresh hops from the ranch. its a partial mash beer. not set up for full mash yet but we will be soon.
brew bag with grains sitting in the malt container.

the beer. mmmmmmm, smells so good!

fresh cali hops and my partner in crime.

[deutschman]

a pizza we made after a days work on the bar.

[KenC]

Yeas they are home brews!

Conserning the beer lines being chilled. I don't think it is an issue because only about 8" of line are exposed between the fridge and the tap.

You're keeping the kegs in a minifridge down there, right?
You'll definitely want to chill the lines. Even a small rise in temp will cause it to foam. The easiest thing to do is use some flexible ducting to go from the exit point of the fridge to the bottom of the tap tower. If you need to, use a small fan to blow cold air from the fridge up the ducting. Pretty simple and keeps your lines cool.

[KenC]

Yeas they are home brews!

Conserning the beer lines being chilled. I don't think it is an issue because only about 8" of line are exposed between the fridge and the tap.

You're keeping the kegs in a minifridge down there, right?
You'll definitely want to chill the lines. Even a small rise in temp will cause it to foam. The easiest thing to do is use some flexible ducting to go from the exit point of the fridge to the bottom of the tap tower. If you need to, use a small fan to blow cold air from the fridge up the ducting. Pretty simple and keeps your lines cool.

[CrazyB]

Very cool, I am starting to build the kegarator for my outdoor bar, buying ice is annoying.

[deutschman]

You're keeping the kegs in a minifridge down there, right?
You'll definitely want to chill the lines. Even a small rise in temp will cause it to foam. The easiest thing to do is use some flexible ducting to go from the exit point of the fridge to the bottom of the tap tower. If you need to, use a small fan to blow cold air from the fridge up the ducting. Pretty simple and keeps your lines cool.

yeah the more i think about it the more it seams like we will have to.
btw nice double post! lol

Very cool, I am starting to build the kegarator for my outdoor bar, buying ice is annoying.

lookin good! ;)

[deutschman]

ps

is that a smoker? ^

[chucker]

Deutchman, all this Looks great, but you will waste a helluva lot of beer and have unhappy friends when your "heads" are overflowing the glass. You need to get cold air blowing up the tower, trust me. if you dont have the blower and copper pipe x-over mechanism i offered to detail for you. pm if you need to. send phone number. chucker

[deutschman]

Deutchman, all this Looks great, but you will waste a helluva lot of beer and have unhappy friends when your "heads" are overflowing the glass. You need to get cold air blowing up the tower, trust me. if you dont have the blower and copper pipe x-over mechanism i offered to detail for you. pm if you need to. send phone number. chucker

yeah ill have to get that from you.

[structured]

People who make their own beer and pizza are my kind of people. You and me can hang out... no homo.


You should share info on you brewing equipment/process.

[deutschman]

well its really my friends brewing equipment. i just brew with him a lot.
partial mash brewing is the easiest form of beer brewing. really all you do is go get a recipe for the kind of beer you want to brew. then you take your grains and put them in a bag, making kind of a large tee bag, and let it brew in hot water for a specific amount of time at a certain temperature.
then you add your malt which comes in a bucket like in the picture above (this is where the short cut takes place). By adding extracted malt you cut a step out of the brewing proses and get the sugar you need for fermentation faster then you would otherwise (hens the partial mash vs. the full mash).
then you bring your beer up to a boil and start adding your hops in stages depending on what kind of beer you are making. some beers also use wet hops and others dry, or both wet and dry. you can also add hops right before the fermentation proses takes place and this will add even more flavor that differs from the flavors you would get from cooking the hops.
then you let your beer cool to a certain temp and add your yest. there are different yeasts for different beers.

for info on brewing using the full mash technique or for better info concerning partial mash brewing, use google.

http://www.google.com/search?q=beer+syphebn&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#hl=en&client=firefox-a&hs=rg4&rls=org.mozilla:en-US:official&&sa=X&ei=6OmTTP3pL4bGsAPNxOnkCQ&ved=0CBIQvwUoAQ&q=partial+mash+brewing&spell=1&fp=7b3e9e0669ddb0a1

really all the equipment you need is a large portable burner, a large stock pot, large cooking spoon, a bath tub you can fill with ice to cool your beer down in, and the food grade plastic containers to clear and ferment your beer in (food grade so you don't get any plastic taste in your beer). there are a few other little things you should have like a beer siphon, special one way valves for your fermenting containers, and some equipment to measure your sugar levels in your fermenting beers.
then its time to start the clarification and fermenting proses, in which you transfer the beer into different containers a few time sand let it sit and ferment.
the temperature at which the beer ferments will also change its flavor, because depending on the temp the yeast will turn the sugar into alcohol faster or slower.

[deutschman]

So we are dispensing beer! No cooling line, and the beer is coming out fine.
The beer in the picture is the fresh hop ipa from above.