Coffin Style Keezer

whitedj · Post by **whitedj** » Thu Sep 13, 2012 2:04 pm

Has anyone built one of these? If so can I check yours out?

I'm thinking about upgrading my keezer from picnic taps to a coffin style, but I have a concern about the additional ~50-80 lbs on the freezer lid.

Will the stock brackets hold this much weight / and will it fip when cleaning/changing kegs?

Only other issue that I've found is that the beer lines tend to heat up causing excessive foam.. I think this can be resolved by properly directing and sealing airflow.

prieff · Post by **prieff** » Sun Sep 16, 2012 11:19 pm

What do you mean coffin style?

I have a large keezer in which I put 3 tap handles in the lid. I installed them in the forward facing 1 1/2" part of the lid. The shanks barely fit but it works out very well. The lid is not hardly any more heavy than stock, the "uncooled" portion of the beer line is VERY short, and I didn't have to take the lid off at all.

Stop by on Saturday (see members only area) if you wanna look.

OR.... maybe this isn't what you meant. Either way, I like my setup and was easy to do.

Paul

whitedj · Post by **whitedj** » Mon Sep 17, 2012 10:19 pm

I was thinking about having the taps coming out to wood enclosed box sitting on top similar to something like the picture attached[thanks to HBT]; kinda a standalone bar. However, a couple friends have since talked me to put in a wet bar and have my keezer in the utility room and run taps through the wall. The latter option does sound pretty sweet, and I think this is what I'll be doing in the next year or so...

prieff · Post by **prieff** » Tue Sep 18, 2012 7:16 am

This is mine. The only thing difficult with the box on top or through wall is that the uncooled portion of lines will cause foam on the initial pour. Through wall would be sweet though.

http://rieff.smugmug.com/Other/Brewing/ ... &k=prHsVCd

BrewHound · Post by **BrewHound** » Tue Sep 18, 2012 7:56 am

prieff wrote:This is mine. The only thing difficult with the box on top or through wall is that the uncooled portion of lines will cause foam on the initial pour. Through wall would be sweet though.

http://rieff.smugmug.com/Other/Brewing/ ... &k=prHsVCd

Several of the ones I have seen on the internet add insulation in the box on top and another input port with a fan in it, so that the top box is the same temp as the keezer.