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this is true, I was giving the OP the benefit of the doubt and assuming that he knew that there would still be the need of a CO2 system in place. I finished the keg last night and did notice that toward the end it was getting flatter, so I think in the future I will adjust the psi accordingly...

we have a picnic faucet tap, and I usually set the psi to around 5-7 when bottling, usually adjusting it back to around 10-11 when dispensing into a glass if the pour is real slow and barely any head, it just helps with foam control when filling bottles or growlers to have down around the 5-7.

we used all 5 oz of priming sugar, the same amount for bottling, and it turned out great, I would suggest always using 5 oz when carbonating with sugar in a keg. The bottling process from a keg isn't that much slower than from a bottling bucket for me. The best part is I don't have to bottle...

the last batch my buddy and I made was a cream ale that we carbed with priming sugar in a 5 gallon keg. We ended up just burning off the first couple pints because they were mostly sediment. The keg is about half gone now and we have drank multiple glasses and filled growlers and bottles...

that is correct, and even I wouldn't go that route unless you are under a time constraint. I force carbed our first batch and shook it like everyday for like 10-15 minutes for a week and when we tapped it, it had a huge head when poured but tasted flat and stale. If you want to really enjoy...

Thanks for sharing, I will be excited to try and compare my final product to the real thing. I am also going to have to start looking for a Blue clone recipe, although it may be easier to just find the recipe of a light wheat beer and add some blueberries and extract myself. I know my buddy...

I think with 4-4.5 oz you should be ok, our cream ale is actually tasting better and becoming more clear the more into the keg we get. If it does taste a hair on the flat side you can always just turn the psi on the CO2 up to about 12-13 for a couple days and it would pick up the lack of...

Well my buddy and I will probably brew a batch here in the next 2 weeks, I will keep in mind that it may need more honey malt, I personally would want the honey flavor to pop out almost as much as the ale taste. I didn't want to scour through that whole huge thread on the topic to read past...

How much priming sugar did you use? I just tapped a keg of cream ale that I carbonated with 5 oz of priming sugar, and although I've read on some posts here that you aren't suppose to use the same amount of priming sugar when kegging that you would for bottling, ours turned out fine. Maybe...

Well our cream ale turned out very nice actually. Despite having somewhat of a Hefeweizen flavor at the beginning it finishes with a crisp ale taste. I was surprised at how well it turned out because we kegged the 5 gallons and carbonated it using 5 oz of priming sugar, which is the same amount...

I was thinking of brewing a batch of the White House Honey Ale in the next 2-3 weeks so that it will be ready for my birthday in January, I was just wondering if anyone has brewed a batch yet and what they thought of it.

I will double check, but the flavor doesn't lead on that the batch is overcarbonated at all

I successfully bottled a number of bottles and growlers just using the bottling cane attached to the dispensing faucet, pretty much fits exactly but I did notice that it was helpful to not even start dispensing until you had the cane inserted in the faucet and then had the cane all the way down...

Well our cream ale turned out very nice actually. Despite having somewhat of a Hefeweizen flavor at the beginning it finishes with a crisp ale taste. I was surprised at how well it turned out because we kegged the 5 gallons and carbonated it using 5 oz of priming sugar, which is the same amount...

Well our cream ale turned out very nice actually. Despite having somewhat of a Hefeweizen flavor at the beginning it finishes with a crisp ale taste. I was surprised at how well it turned out because we kegged the 5 gallons and carbonated it using 5 oz of priming sugar, which is the same amount...

Well our cream ale turned out very nice actually. Despite having somewhat of a Hefeweizen flavor at the beginning it finishes with a crisp ale taste. I was surprised at how well it turned out because we kegged the 5 gallons and carbonated it using 5 oz of priming sugar, which is the same amount...

Well our cream ale turned out very nice actually. Despite having somewhat of a Hefeweizen flavor at the beginning it finishes with a crisp ale taste. I was surprised at how well it turned out because we kegged the 5 gallons and carbonated it using 5 oz of priming sugar, which is the same...

I will actually be heading over to my buddy's house tonight to tap our keg of cream ale, and I am going to be taking a growler and few Grolsch swing tops to fill up and bring back with me, assuming the beer is carbonated enough since this time around we kegged it using priming sugar instead of...

speaking from experience, make sure the bottles are room temperature or colder because if you transfer the beer from the keg cold into a bottle that is warm you get a large amount of foam which most likely will produce a flatter beer.

I think this time around also I will leave the dispensing tubing in the fridge with the keg so that there is no temperature change for the beer once it hits the lines when dispensing. I think the warm lines mixing with the cold beer might have had something to do with our bad CO2 experience the...