balto charlie

Recipes 

hey folks: How do you take your filled kegs to other places. I wanted to take my keg away for a ski weekend(unfortunately the local temps are in the 70's around here). I moved it a bit at home and was surprised to pour a couple of hazy brews. After a day it settled down. Tasted fine but lost its clarity. Any tips? Also how to keep cool temps, sleeping bag?
Thanks, Charlie who's going mobile

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Drinking Porter, Citra Pale Ale, Bock, Cx3 IPA
Conditioning: Bo Pils, Oktoberfest, Bock, Cx3 IPA
Secondary Arrogant Bastard clone
Primary
On Deck: Oatmeal stout, IPA, Uintas Wyld Ale Clone

cheezydemon

Recipes 

"It tasted fine" What, are you taking it to a competition?

Ideally a big enough cooler would be best to keep it cool for long periods of time, but short of that, a round beverage cooler with the top off holds a corny and some ice.

We kind of need to know how you are travelling....Van, compact, boat?

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

sirsloop

Recipes 

LOL...for my bachelor party we dragged a cornie out to the sand bar and had pizza and wings delivered to us BY BOAT in the middle of Cayuga lake.



As far as "clarity"... if it really matters... then just secondary your beer for a month then crash cool it before you keg it.

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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

cheezydemon

Recipes 

That is the 3rd cooles thing I have ever heard..............

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout

Bobby_M

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Recipes 

If you have a spare empty corny, you can transfer between the current keg and the new keg to avoid the haze. The one that's full now has a layer of sediment on the bottom which is incidentally right near the dip tube opening. If you let things settle and then do a closed transfer to the new keg, you'll get ride of the sediment layer. Either that or you could use opaque plastic cups and just forget about the haze.

A bin of ice is all you need, if you can keep the bottom 10" of the keg ice cold, that's good enough.

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BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

Alamo_Beer

Recipes 

Build some of these:
http://home.swbell.net/bufkin/cheap_3_liter_kegs.htm

malkore

Recipes 

I haul kegs aroudn and never have hazy pours...for two reasons:

1. secondary with a cold crash to get as much yeast out of suspension as possible
2. I NEVER prime a keg...always force carb.

thus my first pint or two has some yeast cloudiness...and then its clear bliss for the remaining 4.97 gallons.

and I use a small CO2 charger to dispense kegs I take remote. great investment...just don't try to force carb a keg with those.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

DraconianHand

Recipes 

I would say this is the "secret".

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MATT - 65g in 2k8
3rd Circle Brewery

Ferminatin' - Route 666 Pale Ale
Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock

brewhead

Recipes 

bout as mobile as it gets with spinners even from my buds at jr brewing

http://www.jrbrewing.com/pictures/rollingkegerator/

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cheezydemon

Recipes 

Or consider that the haze is full of antioxidants and don't sweat it. Taste is what matters most. Unless your buddies are all EAC's or brewers they won't notice a thing.

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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout