UberHasselhoff
Well-Known Member
Hello everyone. I've been brewing for a couple of years now and like most of you, I love it. I probably spend far too much time on it to be honest. I am getting married in 10 weeks or so and the future SWMBO agreed to homebrew for the wedding! Score. Our venue allows it and there are no problems transporting it. Here's were it gets tough:
How the hell do I serve it?
We are having a relatively small wedding, probably 60 people, and I'd like to have 15 to 20 gallons of beer ready to go. Hey, we're big drinkers here in WI. l have quite a bit of brewing equipment but I do not own any kegs, kegging equipment, jockey box, or spare fridge/chest freezer. I exclusively bottle at this point.
1) I think bottles would be fine, especially with nice labels. However, worried about the yeast shot. I don't suspect I'll have the chance to explain to everyone how to pour a beer without sediment. So that doesn't seem like great option. Considered making a friend play bartender, but that seems like a lot to ask someone for 5 hours.
2) We're moving abroad after the wedding, and while I'd love four kegs and the setup, I wouldn't be able to use them much afterwards. So I don't want to drop over $200 or so. (Although I might be able to eek out a bit more).
3) I've thought about getting a corny keg setup for one, 5 gallon batch and getting some sort of counter pressure filler. The idea was to carb the beer up in the key for 3 days, then fill bottles. It seems like that setup would come in around budget and the sediment would be greatly reduced. What have your experiences with this been (quality wise, oxidation problems, cost... etc)? Also, keeping the keg at 40 degrees might be a challenge without a fridge, especially for 3 to 4 batches.
So that's where I'm at. Come through for me, brewing buds!
Sent from my iPhone using Home Brew
How the hell do I serve it?
We are having a relatively small wedding, probably 60 people, and I'd like to have 15 to 20 gallons of beer ready to go. Hey, we're big drinkers here in WI. l have quite a bit of brewing equipment but I do not own any kegs, kegging equipment, jockey box, or spare fridge/chest freezer. I exclusively bottle at this point.
1) I think bottles would be fine, especially with nice labels. However, worried about the yeast shot. I don't suspect I'll have the chance to explain to everyone how to pour a beer without sediment. So that doesn't seem like great option. Considered making a friend play bartender, but that seems like a lot to ask someone for 5 hours.
2) We're moving abroad after the wedding, and while I'd love four kegs and the setup, I wouldn't be able to use them much afterwards. So I don't want to drop over $200 or so. (Although I might be able to eek out a bit more).
3) I've thought about getting a corny keg setup for one, 5 gallon batch and getting some sort of counter pressure filler. The idea was to carb the beer up in the key for 3 days, then fill bottles. It seems like that setup would come in around budget and the sediment would be greatly reduced. What have your experiences with this been (quality wise, oxidation problems, cost... etc)? Also, keeping the keg at 40 degrees might be a challenge without a fridge, especially for 3 to 4 batches.
So that's where I'm at. Come through for me, brewing buds!
Sent from my iPhone using Home Brew