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I hope I win!!!

thanks for the great advice. I put this off long enough and am finally finishing and making final touches. Since i did in fact stain the miter cuts, i decided against gluing and instead used 8 small L brackets. It took a little time to do it by hand, and is not absolutely perfect, but i think it...

I ended up kegging that stout and it was really good after carbed. It was about 2-3% and really drinkable. I finished the 3 gal keg in about a week with some help. I had some left over in the carboy so I bottled it and I'm gonna let it sit for a month and see if it's any different. I brewed...

So far, i have replaced all gaskets for faucets and completely cleaned and shined them. I had trouble finding a business willing to make 45 degree cuts in my 1x6's. I dont have access to a miter saw and i'm not confident in cutting with a hand saw, so I called around. I finally found a place...

I finally decided to keg this 2+ weeks after re-pitching. The final gravity is the same at 1020 surprisingly. The taste is entirely different though, and it seemed to dry out and mellow quite a bit. It's actually one of the more pleasant brews i've tasted un-carbed and at room temp. I can tell...

A little over a week ago, i ended up re-pitching the same yeast(windsor) in a foamy starter. It built up a tiny layer of krausen over night and dissipated through the second night. I checked gravity a couple days ago and it read 1020. It still tastes pretty sweet although it does seem a little...

btw- I'll take plenty of pictures as i progress through this project, and post them to this thread. Should be done within the week.

great advice, thanks for the quick response!

interesting...do you make your own maple syrup? i have a maple stout in secondary right now that has added lactose. started at 1042 and is just hovering around 1020-way too sweet if you ask me.

I recently got a deal on a 2003 6.2 cubic foot frigidaire for $25. Great deal and great condition as well. It currently holds 2 5 gallon cornys, a 3 gallon, and my c02. I've always intended on converting it to a full on kegerator with taps, but just recently worked up the motivation to do so...

cool thanks. yeah hopefully the cold+carb=better taste. sry i meant flaked rye. Still considering corn sugar although i definately dont want to ruin a good beer, because although sweet, it has a really nice body. Thanks for the quick replys!

Hey everyone, first time poster, long time lurker. I finally have a question that i can't find the answer to searching old threads. Hopefully this is the right place for this thread. If not, please have mercy. Saturday, 2/19, i brewed my first partial mash using this technique...