The dual tower I got on Ebay for about $85.00. Had to put another twenty into it to replace some of the old fittings.
Shirron forward seal faucets are about $38.00 per.
Rails ran about $30.00
Fan assembly about $30.00.
We also had to buy a hole saw. But that was pretty cheap.
Misc materials such as caulk and the whiteboard for the door was about another thirty bucks.
That brings it right about to $400.00.
This doesn't include the cost of the dual regulator, CO2 tank, beverage line, CO2 line, or Corny kegs.
There are numerous guides out there on how specifically to do this conversion with the Sanyo 4912M. You could knock some costs out by going single tap.
Gedvondur"...I almost puked like a pregnant StackyMcRacky." --MillMan [ Parent ]
---- I just ate about 7 pounds of meat -theantix [ Parent ]
For instance, we are brewing up two five gallon batches of Chimay Grand Reserve this Saturday. That think is such an ass-kicker that we generally only bottle it.
I was also thinking the same thing re: dual kegs. My wife isn't a big fan of hoppy beers, whereas I love a beer so hoppy it makes my face implode. With a dual shot, I could have a nice ale or wheat on one side and an IPA of doom on the other, and everyone would win.
BTW, you gotta let this one age for like six months before drinking.
Chimay Grande Reserve Clone
OG: 1.087 FG: 1.015 SRM: 34 (amber with some red tones) IBU: 27 ABV: 9.0%
For 5 gal recipe:
Grains: 13.33lb Belgian 2-row Pilsner Malt 8 oz Belgian Cara-Munich Malt 6 oz Belgian Aromatic Malt 4 oz Belgian Special B Malt 2.5 oz British Chocolate Malt
Single infusion mash at 149F for 90 minutes, 1.1-1.25 qts water/lb grain. Soften water by diluting with RO or distilled water. I used 3 parts distilled to 1 part tap. You need a highly fermentable wort.
Hops: 1/2 oz Yakima Magnum (6 HBU) - 60 min boil 1/2 oz Hallertau Hersbrucker - 15 min boil 1/4 oz Hallertau Hersbrucker - 2 min boil
Other Additions: 1.5 lb Belgian Dark Candi Sugar - 60 min boil 1/8 tsp Grains of Paradise - 15 min boil 1 tsp Irish Moss - 15 min boil 1/8 tsp Grains of Paradise 2 min boil
Ferment at 65F with WLP500 Trappist Ale yeast (or Wyeast 1388 Belgian Strong Ale). I've heard people ferment at low to mid 70s also with good results.
Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the secondary with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleard (approximately 6 weeks) with:
1/2 cup corn sugar and 1/3 cup Belgian candi sugar that has been boiled for 10 minutes in 2 cups of water. Let prime at 70F for aproximately 6 weeks until carbonated, then store at cellar temperature. "...I almost puked like a pregnant StackyMcRacky." --MillMan [ Parent ]
