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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 wondering if a week of sitting in a keg at room temperature, would the batch be carbonated and ready or would it be 2 weeks?

I was wondering if anyone would advocate using a carbonating stone, also I am a bit confused as to where you hook it up to, a few places I have check out suggest hooking it up to tubing and the other end to the dip tube inside the keg, and others say you can screw it into the barbed swivel nut.

Had anyone tried to obtain a liquor license to commercially brew and sell their Homebrew? I know living in Illinois you have to jump through more hoops than a circus animal, just wanted to see if anyone has gone through the process and their thoughts on it.

I was wondering if anyone uses priming sugar and carbonates with co2?

Well my buddy and I are new to the art of kegging and our novice minds on the topic prevailed over satisfying carbonated beer. From the advice of another homebrewer I know, we kegged an Alt Oktoberfest Ale and a Kolsch. The first mistake I have now discovered is I started carbing as soon...