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This is an insanely good price for what you're getting. If I had the room to add two more kegs to my system, I'd be all over this.
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56 comments
 
Shouldn't you be at The Guild hangout??
/eye suspiciously
 
+Wil Wheaton It needs the tap handles that you can mount in a fridge door. I have a refrigerator with two cornies inside with two tap handles in the door out in my garage.  
 
Some years ago I went to the Telluride Bluegrass Festival in the company of several home brewmasters. They brought their beers in these "carbonated beverage" cannisters, and kept them in a hole in the ground covered with ice. What a luxurious time we had, tent camping and enjoying their fine beers, and the great music.
 
Wow......... I don't even need more kegs and I may buy that....
 
I need to get hot on some home brewing! So much to learn.
 
I'm surprised you're not here in Denver for the Great American Beer Festival.
 
Ah Home brew is king, doin' it for about 20 years now. Sweet!
 
I love to home brew ... submitted several to Sam Adam's ... none picked yet, maybe this year
 
to paraphrase the great philosopher Homer - "mmmmm ...beer"
 
Thanks for posting this +Wil Wheaton I have been looking for a dual pressure system at a good price.
 
Good deal.  I use pin-lock kegs though.  (and my circa 1950 GE fridge just died, so I'm hunting for a replacement)
 
Oh man... if I had the money and time right now, I so would!  Still a hobby I really want to get into!
 
Got no room in my house for full kegs but I'm tired, so I use 5 liter minikegs and tap them with a modifid Tap a Draft tap (handy because it takes two 8 gram cartridges so I can use one CO2 and one Nitrogen cart for stouts.
 
Holy crap that is ridiculously good!  I barely cycle through 2 kegs right now as it is, though, so sadly, not useful for me...
 

Keggig is easily the best thing in Homebrewing I've done.
 
Wow... Been interested in home brewing for awhile, your posts have almost convinced me to start!
 
What is a good price? These 2 containers and some piping? What is the price? Who is selling them?
 
You should start keg aging, coming up with how to use two more kegs would be trivial.
 
+Ariel Duschanek-Myers you do know Wil is a craft brewer? You can actually read the answers to all of your questions right there in the link text.
 
Long way to ship to the UK! Will have to stick to the slightly bubbly usually fermented home brew. 
 
I love Midwest.  I have purchased all of my brewing equipment and many kits there.
 
It still saddens me that cask and bottle conditioning is a dying art. Regardless, not a bad deal. :)
 
+Jonathon Omahen, Not really a dying art at all.  BrewDog in Scotland, and Black Raven out of Redmond, WA just off the top of my head do lots of cask conditioning, and almost anything out of Belgium is guaranteed to be bottle conditioned.  I know plenty of homebrewers who bottle condition as well.  Port Brewing and Lost Abbey out of San Diego bottle condition most of their stuff, too.  I think with a little poking around you'll find plenty of it going on it's just not universal.
 
I don't think that either of the practices you mention is dying +Jonathon Omahen, though amateur cask conditioning of beer is rare. Most homebrewers use bottle conditioning, with only a few "graduating" to keg conditioning once they find out the advantages.  Wil just recently got an oak barrel that he was asking about using for cask conditioning and a few others I know of up here in Seattle are also experimenting with oak (most seem to end up with charred oak blocks added to the secondary since you need a big batch of beer to avoid too much oakiness from the cask).
 
My favorite learned bonuses of kegs:

You can pour 6 oz or 21 or whatever you want. Esp with spiced holiday ales and barleywines, not everything needs 12 oz increments.

Each new keg is cheap by comparison. CO2 and harness are the spendy pieces. At peak, I had a mix of 9 pin- and ball-locks; some cellaring for ages.

That year I bought a keg of beamish stout.

Corollary: making friends with brewers who sell by the keg.

Seltzer and sodas are fun, too. Sodas ruin flavors by tainting rubber O-rings, though.

No light-struck beer.

The only downside was portability: the hassle of carrying beer to a party goes up hugely.
 
I live just down the road from Midwest. Maybe I could convince my wife to let me pick one up...
 
Kegging is the only way to go. I hate washing bottles.
 
If I could fit this in my cooler... meh, I'll just get a bigger cooler.
 
At least when I use bottles I can keep track of how much we drink and stop us during our 40K games. If I went to a keg system... danger!
 
if I had the room... sigh... it is a great deal though...
 
Now this got me thinking about making my own mead, seeing how I can't drink beer
 
Thanks to the above replies for pointing me to some good breweries to try as well. :) I'm glad there are enough enthusiasts to keep such art alive and well. I know I mainly look at oak and casking for my meads, but since I do an amount of ale / gruit / braggot brewing, it fits in quite nicely.
 
Just finished a 4 gallon batch of hard cider. The timing on thus post couldn't be more perfect. Thank you Wil!
 
+Jeremy Lakin how long does a batch of cider normally ferment?  I have never tried it and since I am in apple country would very much like to...
 
I just did some cider. They say that you can have either "dry and bubbly" or "sweet and flat" , we of course wanted "sweet and bubbly" , so the two options for that are either pressure kegger or adding some non-fermentable sugars that will leave some sweetness . There are some non-fermentables in malt extract, but then you are adding malt extract to your cider. We opted for lactose, which is kind of strange and makes the cider a no-go for the lactose intolerant, it didn't cloud up the cider so we think that will work for us. The tasting is in another 1.5 weeks. The pre-bottled cider was pretty tasty. SUPER easy. Anyone that is thinking of getting into brewing, I highly recommend starting with cider.
 
I planned on starting with mead as well. Any good recipes, with low startup cost you can point me to?
 
Dude, guys. Cider is so much better and easier. Buy non-preservative apple juice/cider, then some champagne yeast, put it in a sanitized fermentation vessel, wait a week, rack off the good stuff into a clean vessel, let it sit another week, then rack off again and bottle , easy!

no heating required.
 
no heating for mead either if your sanitation is on par, just have to rack twice
 
but mead is... nasty.
 
So question to other homebrewers - any startup kits that you would recommend?  I want to start brewing and wondering what equipment people started up with.  Thanks!
 
OK. This looks like scuba diving gear for beer lovers.
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