Recent content by timruddell

Thanks people, it looks like I've nothing to worry about.

It's been in the kegerator at 38 degrees and at 10psi for 24 hours.

Hi helpful people. I'm pretty new to kegging, and transferred a stout from a fermenter to a keg last night. I wanted to oak it for a few days, and having good experiences oaking in a secondary before, thought I was being smart and skipping a step by adding some steamed oak chips in a bag...

Evening. Another Chicago noob here. A new branch of Brew & Grow opened a few months ago in the West Loop neighborhood, which was the final straw to get me to start brewing. (Shameful, as I've been meaning to give it a go for years.)