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Fort Worth, TX- We have too many to mention them all but my favorite, up in the North Fort Worth burbs where I live, is Chef Point Cafe. Its not really a "hidden gem" anymore because it was on Diners, Drive-inns, and Dives a few years ago. Its french food with a North-African twist, where you...

20250.2 +50 (Gene's) = 20300.2 +5 gal Bavarian Dunkelweizen +5 gal Falconer's Flight IPA = 20310.2

It depends on where the grill is sitting and other factors. I grill in my driveway and I usually finish at 6 or 7 at night so by the time I'm ready to go to bed, the grill is completely cool so I can roll it back to its home underneath the work bench in my garage. If you have to put the grill...

You could always go the opposite direction and fully open the vents, take off the lid, and let it get as hot as possible to burn the charcoal away completely. This is usually what I do and it only takes about 1-2 hours for the charcoal to become ash. It wastes charcoal but I don't reuse it...

I just finished off a keg of roasted poblano amber and it turned out very well. I used AHS's Anniversary Amber Ale kit and secondaried, for about 10 days, on 2 whole, roasted poblano peppers for 5 gallons. It had a very nice, strong pepper nose (smelled like chilli rellenos), a moderate...

My all-time favorites are Stone Belgo Barleywine and Hoegaarden Verboden Vrucht. I've only had each one once due to availability but they definitely left an impression. Everything else is kind of "flavor of the day".

mmmmmm......Optimator (drooling) :drunk: Sorry, I love that stuff. I'm not sure how you had it but I have found it to be a little syrupy, but still tastey, out of the bottle before. On draft, I always find it to be magically delicious.

I agree about Utah beers. They're some of the best I've had. I usually get back there about 2-3 times a year and usually I pick some stuff up after I leave the airport in SLC but I forgot last time and where I grew up (near where I-70 and I-15 meet) Captain Bastards was the only thing I could...

Squatters Captain Bastard's Oatmeal Stout- It was the only micro I could find when I was at my folk's house in Southern Utah over Xmas. The only reason I finished it was because its better than BMC (but not by much). Milwaukee's Best- this is what my dad drank the whole time I was growing up...

I try all of my homebrews (3 standard taps, 1 nitro faucet) with whatever I happen to have on nitro tap and the best combo I've had yet is ed wort's apfelwein layered with AHS's toasted coconut porter. :drunk:

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+1 From the level floor I built in my fridge to the ceiling is 27 inches and a 25 inch keg with connectors with tubing coming out at an upward angle is about 27 inches so thats why I like the pin locks for my set up.

I do the flashlight thing too (I have an led head lamp that makes it a little easier) and I usually fill them about 2" below the gas tube. I always leave a little more beer in my fermenter than I want to but everytime I overfill a keg I get beer coming out the gas in connector into my co2...

I'm at work right now so I can't measure mine, but if I remember correctly Pin lock: diameter=9", height=23" Ball lock: diameter=8.5", height=25" They are both very close in size, but when you're moving one full of 50 lbs of liquid, an inch or two can make a big difference.

I also have an upright fridge and as far as I know, there is no way to be certain where the coils are. Here is what I did to drill through the side and ensure I didn't hit any lines: 1. With a small drill bit (about 1/8-1/4 inch) drill through the plastic layer on the inside of the fridge...

The other thing to think about is the diameter of the two types and what you'll be using to cool them. If you have a chest freezer, I think ball locks are better because they are a smaller diameter so you can fit more kegs per square foot and height isn't really an issue. I'm pretty sure the...

I have been having the exact same problem you are. Try using the timeline on post 5 of this thread. It'll help you plan your brewing schedule before hand and you'll be able to tap your kegs just in time to be drinking your beers while they're in their prime...

I've smacked them up to 2.5 days before brewing before (I always smack them at least 24 hrs before brewing) and I've never had one explode from swelling too much. I have smacked one too hard and had it explode though, so be careful.

Is the freezer staying really cold? The reason I ask is I had a similar situation last week. My kegerator is in my garage (ambient temp avg about 95 right now) and it started slowly getting warmer and warmer. When it hit 70 I took out the kegs and started planning a walk-in build. I noticed...

I just finished off a keg of a AHS's anniversary amber that I put some chillis in and it was a huge success with everyone. I took the full keg to a party on Friday night and it was gone in 5 hrs with at least 20 people trying it (some of which are BMC only) and I got nothing but rave reviews...