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The bottom shelf of my garage fridge has a 2.5g cornie, a small regulator, a 20oz paintball CO2 bottle, and a picnic tap. I usually force carb but in an odd way, I guess. When I brew, I fill two small kegs and then top off with 20# of CO2, remove the bottle and set aside in my beer closet...

Try to catch a game at Wrigley. What a great little ball park! Unlike some parks nowadays, they still have the beer guys walking through the stands. While they are only selling Old Style and Bud, a cold beer of any kind on a warm day at the ball park is great stuff.

The 2.5s fit easily in a standard fridge and still allow room for other stuff. If you don't have a dedicated beer fridge, it helps. Also, they are easier to transport to parties, or the beach, or lake. You can easily create a coolerator with one and a Igloo cooler. Yes they are more...

I purged the keg and topped it up to 20# and sat it aside for a month. It was still under a little pressure (and minimally carbed) when I tapped it. I am serving at about 40 degrees. When I get back to town, I will warm up a glass and taste it.

Only the sun that leaked in around the keg seal :)

Both kegs had the same beer prior, and both were cleaned well. The beer sat in the primary for a month, no secondary. The second keg was stored around 72 degrees for a month in my beer closet. The second keg was stored in the fridge for three days before tapping it. The second keg has similar...

I recently brewed a AG Kolsch. At bottling time, I split it into two mini-kegs, force carbing the first, and putting a co2 blanket on the other and set it aside for about a month. The first was a nice light tasting classic fizzy yellow beer, with decent clarity. I just tapped the second one...

I just built a new boathouse on Lake Guntersville this year. For Father's Day, my wife commissioned a very cool (IMHO) custom boat house sign for me in the style of a beer label. As my last name is Brown, it was created for a fictitious Brown Ale. Well, not fictitious for long. I have all...

Just an update. I have been drinking this kegged Kolsch for the last week, after a month in the primary. It turned out pretty good, I think. Crisp and mostly clear. Somewhat reminiscent of a Heineken, just more full-bodied. Having never had a Kolsch before brewing one, I am not really sure...

A little saran wrap cover and the fridge are all you need. I just finished primary fermentation with a started the was in the fridge for 6 weeks. Just let it warm up a day or so in advance.

It didn't sound *****ey at all. And I understand your comment about abject destruction. I have never seen anything like it, and it is quite sobering (No pun intended). In no way did I want to seem worried about my beer. More curious than anything. I have friends and acquaintances, left with...

I have a strict policy about naming beers after Oldsmobiles... :)

Well I lost a big tree in the back yard, and 5 more at the river, and I have nothing to complain about. A few days without power, before the generator for essentials, and more cold showers than I wanted, but life is good. There are many folks within 2 or 3 miles of me that have vacant lots...

The subject should be Tornado, not Toronado! Sigh...

Okay, it is going to be whatever it is going to be, but I have to ask: I have a Kolsch in the primary, and using my chilling rig, I managed 4 solid days of active fermentation at close to optimal temp (65 deg F) Then the April tornados struck here in Alabama. I have been without power...

Which begs the question "how do you keep the wort moving without keeping the trub in suspension?" For me, I lightly swirl the wort periodically in the first part of the chill. However, as I get closer to the end, I am hesitant to do so as there is so much cold break I want it to settle out...

Yeah. I guess I just I knew that and just needed reassuring.

No. Not at all, so the comparisons are sketchy. The Chimay was a 1L Wyeast Belgian Strong Ale 1388 starter. OG 1.085 FG 1.010 The Newcastle was a 1L Wyeast Whitbread Ale 1099 starter. OG 1.057 FG 1.014

It was the best of beers. It was the worst of beers. Anyway, about 7 weeks ago I brewed my first all grain as described here. Two weeks later, using the same process, finings, etc, but newfound knowledge, I brewed an all grain Newcastle clone from AHS that went much better. For the Chimay, I...

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