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Thanks y'all for the encouragement. i'll keg it up tomorrow, charge it rightly, and report back on flavor profiles next week.

so i got really busy sometime this summer, and forgot a 5-gallon batch in primary. it's a reasonably-hopped, partial mash, medium IPA that started at 1.056 OG and went onto a yeast cake from my previous IPA batch. fermentation was strong for a week and then slowly stopped, just like normal...

so i just bought this mini-fridge: http://www.avantiproducts.com/products/id/329 and i get it home, pull out all the shelves, and drop the freezer-coil-assembly from being a shelf to being a panel at the top, flush with the back of the unit. i drill out the door for my 2 taps, install the...

hm... i was told the sooner i get it off the trub, the better. so as soon as primary is done, i rack to 2ndARY. i know some people have claimed that it's a waste of time, but i feel like i've been having better results since i started using a 2ndARY.

you went through all that, and have it sitting in primary? get it off trub, and into a 5-gal carboy. perhaps a dry-hop addition?

partial mashing green bucket seeks to make something that resembles six point sweet action. anyone have any success with a recipe? i can't seem to find one anywhere... thank you greatly. PS: if you're in Brooklyn, i'll invite you over to taste it when it's ready. :mug: