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Gday all,refrigerated wine barrel with taps and 4 kegs
from ~$2k a cpl of weeks ago, now an auction at ~$100
Has anyone had experience with converting wine barrels to keg fridges...similar to the quoted listing above.
I have sourced a 225l barrique sized barrel from here http://www.ebay.com.au/itm/Wine-Barrel-Lim...=item337e4a5223
If anyone's interested, the seller has 4 of these barrels left as of 3pm today (Sat 9th), but is expecting more next weekend and they will be in better condition, and will be slightly more expensive at $120.
Measurements are... Head internal dia. - 560mm Bilge internal dia. - 675mm Height - 870mm
I plan to cut and hinge the top, half way between the 2nd and 3rd metal bands (fixing the staves in place obviously), and fitting an internal layer of chicken wire held away from the sides of the barrel by wooden blocks at intervals. I will then fill this layer with expanding foam as the insulation.
I'm going to allow a generous 500mm for the 2 corny kegs combined dia. and, by my calculations, the internal barrel dia. between the 2nd- 3rd band should be 617mm (ish), so I should be able to go for 50mm of insulation at the top and maybe flare this out in the middle of the barrel as the available space increases.
I'm struggling for ideas of how to cool the thing though.
Should I just rip the guts out of a small fridge? I really don't want the cooling coil on the back of the barrel if possible.
I was thinking of housing the cooling equipment in a plinth which the barrel sits on, as space inside the barrel will be tight.
The 2.6kg CO2 bottle can go on a bracket at the back of the barrel and a 2 tap font will have a small fan assembly blowing the cold air into it to help with any foaming issues in the lines.
Any advice offered would be appreciated.