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I have been a homebrewer for just a year now and I am a relatively new subscriber to BYO. Reading through my first six issues I find that I enjoy the articles that homebrewers write that share brewing ideas and equipment they have modified or built. So, in similar fashion, I thought I could share a project that I completed last spring.

Last fall when I started homebrewing I quickly found that kegging the ales was much easier not to mention quicker than bottling, so I promptly invested in a double CO2 corny keg system. This worked out quite well when my wife and I hosted parties where my homebrew was served.

The only problem that I had with the keg system was that it looked very “college dorm like” with its industrial mechanical looks. The cheap cobra
dispenser head did not do justice to the care that was used in brewing the beer. What I needed was a clean looking setup that would allow me to serve the ales with the same attention to detail that was used during the brew.

What I came up with is a portable, Old World-style “tap stand.” I wanted the tap stand to emulate the look and feel of an Old World pub without compromising its portability. The system that I built around is working quite well and has been used inside our home as well as out doors during picnics. 

The cabinet was designed to fit flush against the center island in my kitchen, when it is in-place it appears that it is part of the island. The wood that I used is just oak veneered plywood trimmed in hardwood. I used a dark stain to give it the old styling that I was looking for and finished it off with three coats of polyurethane. The brass hardware is styled to copy an old time ice box. I designed the interior dimensions so that one corny keg, a 5-pound CO2 bottle and a 5-gallon (19-L) pail could fit. I finished the back panel so that the entire tap stand would look good from all sides when it is closed up.

Outside
The brass tower was purchased from my local brew supply house, Maltose Express in Monroe, Connecticut, and the tap handle was purchased on eBay. The unit does not contain refrigeration so I use the tap stand in one of three ways. For parties during cooler weather it is only necessary to chill the keg to 38–42 degrees and the ale has stayed cold throughout the party. When it gets warmer I dispense through 25 feet of 1/2-inch coiled copper tubing that I submerge into a 5-gallon (19-L) pail of ice and water. I have also placed the keg into a 5-gallon (19-L) pail and packed it with ice when the sun is beating directly onto the tap stand. I also found that when using the 25 feet of coiled copper tubing, I did not have to reduce the dispensing pressure and the carbonation held strong.

Inside


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Annapolis Homebrew:  BYO IMP13 (started Feb. 14, 2013)
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Brewmasters Warehouse:  BYO IMP12 (started Dec. 22, 2011)

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