Keezer Build

I have had quite a few issues with the kegging set up I had.  Mainly, it was due to the fridge being just big enough to squeeze 6 kegs into, but in so doing, I could barely get to the quick connects on top, and couldn't get to my dual regulator or 4 way splitter if needed.  I lost quite a bit of beer over 2 years to kicking up sludge from the bottom of the keg whenever I had to move them around.  I had a Vienna Lager that never got properly lagered due to this.  Recently I started jumping the beer from the keg in the fridge to a clean keg and getting it off the sludge.  It has worked wonders, but is not 100%, and I still face the struggle of getting my tap line off and getting the jumper on.  I really wanted to get a freezer and build a collar, installing real taps.  I waffled back and forth for quite a while.  One consideration is where I would store my hops, bottled beer, and yeast/plates (we kept the fridge and moved it to the garage).

For the end of the year (and of my time in ministry) I got a large financial gift from the church as a bonus and was able to get the freezer I wanted - on sale - as well as buy the wood and other parts for the build. I just couldn't do the fridge anymore.  After stalking the Home Brew Talk thread on Keezer builds and freezer specs for months, I set my sights on the Magic Chef 6.8 cu.ft. freezer.  With a collar it holds 6 kegs, which is exactly what I wanted.  Other models in the 7 cu.ft. range only held 4-5, even with a collar.  When Homebrew Finds put it up as on sale at Home Depot I went for it.  That model is no longer going to be sold at HD and so once my local stores had sold out, I missed my chance.  After talking to multiple people I found a very gracious young lady who located one in Southern Oregon and had it transferred for me.

CO2 Forced Racking

Oxygen impacts both the flavor and stability of beer in many ways.  Small amounts of oxygen over extended periods of aging in big beers can impart lovely Sherry and dark fruit notes in beers like Barley Wines, Dopplebocks, and Scotch Ales, while Imperial Stouts can take on the flavor and aroma of soy sauce.   Small amounts of oxygen in sours can lead to the growth of acetic acid bacteria, while too much oxygen will turn the beer to vinegar.  If you've ever had a gathering at your home that included beer consumption and left the mess for the next morning, you know the smell of oxidized beer, a beer that has been exposed to way too much oxygen, the smell of wet cardboard.  Aside from aroma and flavor degridation, too much oxygen in the brewing process can lead to an unstable product that might taste good (not great) fresh, but quickly decline after packaging.  One of the fastest beers to decline from too much oxygen is an IPA; known for it's beautiful aromatics, oxygen exposure with hops make them dull quickly, this is the reason why so many homebrewers want kegs for at least their IPAs.