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A Budweiser and a hot dog at a ball game. It's a match made in heaven.

Tom T. Hall – all day long. My dad got me into him several years back, before I started brewing, and he just seemed like a natural fit when I started making beer. Tom T Hall (I Like Beer) - YouTube

I'm not stingy with my beer at all. I bring kegs to yearly outings at other people's houses, and I've been more generous with my beer than any other good or service I have to offer. But I have similar problems with my brother in-law. He never chips in, never brings his own, and has stopped...

@Redcoat or Rebel: I don't have anything on the build. The cooler is pretty much fitted with the pump on the top, and that runs to the out line of my keg. That's about it. @jbrookei I haven't had much trouble with leaking. It will sputter a few drops between glasses, but not enough to collect...

This is a great post that should be bumped to the front again.

Man, I got lucky with my wife. I had to move the brewing to the garage when I went all grain and my wife has been trying to find a way to get it back inside because she misses the smell of malt and hops boiling.

That is a thing of beauty. Definitely going to follow this project.

Yes – kind of. I’m using standard barbed quick disconnects; black at the beer and gray at the gas. However, I’ve swapped the dip tubes inside the keg. The long dip tube (modified from a liquid tube) is on the top port behind the gas disconnect, and the short nubbin that is...

You can use the keg in the upright position, but you still have to take 1-1/2 to two inches off of the dip-tube so that you don’t draw up the yeast created by the second fermentation. (Real Ale needs to be naturally carbonated) You want to be able to draw your beer over the yeast without...

I actually haven’t tried to pull a pint without the tip. There’s a long argument on both sides of the sparkler argument that, as a 30 year old American, I have no business fighting for or against. Historically, the fluffy head on a real ale was the result of a heafty pull from the...

The beer is lightly carbonated to begin with, and the restriction of the sparkler tip causes some of that to foam up for the head, but yeah, there is still a good prickle of carbonation left. When I can regulate the temperature to around 53º, its as close to a real ale as I ever had in England.

I try to coordinate the batches with parties or long weekends, and I've never had one last longer than two days. If it goes between two days, I unhook the open air line before I go to bed, and that has never given me any problems. I purged one keg with C02 on a Sunday and didn't get back to it...

I made a short video of my beer engine, as well as the keg-to-cask conversion. I'm not sure how to upload videos on here, so I'll just post a link to the youtube site. Hope you enjoy!

1) Perfect my beer engine and a few corresponding recipes. 2) Fit my beer engine cooler with a ball valve for gravity fed kegs. 3) Brew an Oktoberst this March and host a huge-ass fest party when it's ready. 4) Finally move my AG set-up beyond ale pails and my sh**ty fryer kettle. 5) Wort...

Quick update, and a thank you to ChshreCat. Your post made me think – if you've brewed award winning beers in an ale pail, there's no reason mine should have staled in one over the course of 24 hours. Luckily I knew better than to trash the first batch. I racked it into the secondary...

I knew I would be forfeiting a diacyl rest, but I hadn't planned on endangering anyone. To be honest, the last batch tasted fantastic at terminal gravity (after three days of fermenting at 69º) and I would be happy to recreate that flavor. I guess I was hoping that flavor would remain...

Last weekend I brewed an Ordinary Bitter to be kegged and served at a friend's birthday gathering next weekend. I brewed it two weeks out; figuring four to five days in the primary (34 o.g.), a week to naturally carbonate in the keg, and two or three days to settle in the fridge. In an effort...

That's my dream fridge – after the work is done, of course.

I've got an Ordinary Bitter in the primary that I'm planning on naturally carbonating via corn sugar and serving through a homemade beer engine. The engine is being built according to these instructions – http://***********/component/resource/article/349-build-a-beer-engine-projects...

The pumping shouldn't be a source of carbonation. Typically, the beer should be slightly carbonated, and the pour through the sparkler head will cut that down even more. It can seem flat, but it shouldn't be. Low carbonation and warmer serving temperatures enhance certain flavors that can get...