The faucet on the right is frosty since I just poured a victory beer. I haven't found/made any handles yet.
In this photo at the bottom left, you can see the white keg refrigerator under the counter in the kitchen, which is adjacent to the dining room. I chose this location for the fridge, since the beer lines could be kept short, and would lessen the need for beer line cooling.
Here's the view from the kitchen.
There is a foam-insulated bundle of hoses running from inside the fridge into the wall between the kitchen and dining room.
The fridge holds two of my beer fire extinguishers ("thirst extinguisher"), a CO2 tank, regulator, all kinds of different tubing and a cooling fan that blows cold air from the refrigerator up to the space behind the beer taps.
This fan is coupled to a 5/16" ID hose that travels up the foam insulated tube to the chamber behind the beer taps. The air returns to the fridge through the space between the beer lines and foam tube.
I later sealed the back of this styrofoam chamber with another panel of styrofoam so that any air blown into the chamber would build up a small amount of pressure and be expelled through the foam tube. I wrapped the foam tube in duct tape to provide an additional moisture barrier.Notes:
I used 1/4" ID hose between the kegs and the taps. This was not a good choice. For short runs, 3/16" is better since you can keep the keg pressure at 10-12 psi at around 40*F, and open the tap wide open without the beer exiting too quickly. The 3/16" hose provides substantially more backpressure than 1/4" hose. I will experiment with in-line restrictors since I am NOT taking all of this apart to change the hose size. There is a lot of vague/wrong/incomplete information on the internet about dispensing beer, so that doesn't help either.
