( didn't want to hijack the kegging thread)
On 2008-06-25, John 'Shaggy' Kolesar <spam@[EMAIL PROTECTED]
> wrote:
> On Wed, 25 Jun 2008 09:10:40 -0400, <dlogcher*xspam*@[EMAIL PROTECTED]
> wrote:
>> Scott wrote:
>>
>>> a jockey plate...never heard of it..
>>
>> A cold plate maybe? They are used in a jockey box.
>
> That's probably what they meant. Basically, instead of putting the kegs
in
> your fridge, you put the coldplate in the fridge instead (it's a lot
smaller).
> The beer flows from the warm keg, through the coldplate (which chills it
> inline) and then to the taps. A jockey box usually uses a cooler filled
> with ice, but you can do the same thing with a fridge if you want to.
>
> Most people don't do it that way, but it is an option if you don't have
> enough fridge space for the kegs. You'll have to drill holes in your
fridge
> though so that the beer lines can run in to, and then out of, the
fridge.
>
>
> John.
I have a cold plate cooler (called a jockey box in this thread) at
home and haven't used it yet. What's the carbonation process when
using one of these suckers if the keg is going to be "stored" at
whatever ambient temperature exists?
We carbonate and serve in a kegerator at 34 F right now, so all our
PSI and atmosphere calcs are done at 34F. If a keg is going to be used
(say) at a family party outside and there's no way to chill it (or
keep it chilled) how does one handle the preliminary carbonation?
Since the beer will travel through an iced cold plate, does one use
the calculations on the carbonation chart for 34F?
Just curious - I've been wondering how to use my cooler and cold plate
assembly.
Thanks,
JB
--
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John Bleichert syborg@[EMAIL PROTECTED]
heat from below can burn your eyes out!!
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