Or you can drill a hole in said keg take it to a muffler shop along with a sixer of homebrew @5:oopm and have the grease monkeys take the torch to it then grind it with the pneumatic die grinder.
It kind of looks like lard cooled on top of water. I recently used WL american hefe I had nothing like that. What was yer recipe and what was the fermentation temp?
Okay this will be slightly of topic.
Brewer is a chemist
Vinter is a pretensious ass that likes to take credit for an accident
distiller is the scavanger
I thought it went along w/ this thread maybe not.