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I have a kegerator that only holds two kegs. Anybody have say more kegs than their kegerator can hold and rotate out the big beers every once a while after they been tapped? bad idea?

Has anyone accidentally or on purpose used the rind from these oranges in primary/secondary preparations? I accidentally used them in a wheat beer... there was a layer on top of the beer but not really any noticeable change in taste. I skimmed off the top layer and primed the rest... My weak...

I realize they are different but has anyone done a side by side? Im planning on brewing the porter soon and have the stout conditioning. The reviews make the two sound similar in alot of ways. Any one who has brewed both care to comment?

Anybody else watching this heartache????! I feel like I'm watching the 'bama game again....painful.

I want to learn more about malt and hop profiles so that I can start designing recipes, better or at all, really... I know that SMaSHs are one way... What would y'all recommend? How did you guys go about tinkering with these combinations? Random? Thanks in advance.

So... I brewed a Midwest Extract Hex Nut brown Ale and fermented in primary for 3.5 weeks because I had to leave for two weeks. OG 1.044 FG 1.010... pretty much spot on per the kit. After reading through the forum, I worked hard to keep my ferm temps in a swamp cooler between 68-70 in the...

Any one know of an extract(preferably) or AG recipe that can approximate the greatness that is this stout? My palate is still evolving and I can't quite pick out the different flavors just yet to make a similar beer... I'm assuming there's some coffee in there...but... that's all I got...

So stoked on my first brew... Midwest Dry Irish Stout. Came out pretty good... needs some more time to condition out the esters... But thanks to all of you and this site! What a freaking goldmine! Cheers