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I've toyed with dedicated keggerator but I don't have the space. This is the compromise. Best bit is it was zero cost. I Have the bits to put a tap on it. I'll probably put it on the side because I don't want to spoil the lines. It's a $1400 fridge.

Oh yes. My local isn't like that but it's a cracking pub. No1 rule. No knobheads! It's a freehouse so the owner can do what he wants. I visit 3-5 times a week, maybe more I probably pay for around half to three quarters of my beer. There is a no tracksuit rule.

I'll drink it.

No written recipe. Like most of the things I cook it's in my head. Here's a cople of recipes. The second is closest. You do need to cook long and slow and pull the cheeks out so you can remove the fat. ======= Beef cheeks Other Names: Guancia (Italian), joue (French), jowl, mejilla or...

My treat for tonight. A few beers and top gear.

So I did...

The out side of the meat is seared to remove any exterior bacteria. It's then cooked at such a low temperature to allow all the fat to melt into the meat and makes it has tasty and succulent as a cut 10 times it's cost. When served it's heated to 140f. This doesn't toughen it at all.

No 120F Very low heat. The stuff was amazing.

I Think the cheaper cuts of meats are the tastier cuts of meat. I've done over 20 years of testing on this theory. So much so that so that some of the bits of "meat" that I eat make people say "yuck" I've sepnt the last few months trying to find a butcher that can supply me with what I want...

No way it can be that far out then. Steeping is not for adding fermentables. Something amiss some where.

Are you sure it's finished fermenting? I'm not sure why you'd want to add whiskey to boost the ABV. Are you adding it purely for the alcohol or for some other reason.

If you are using an extract only kit and have added the correct volume of water there is no way you can have a 1.096 gravity. If you've used sugar you would of need to add a massive amount to gain that sort of gravity. Have you mixed it correctly? What temperature was the brew when you pitched...

Strange. There's an Artist called Orfy so they come up a lot by my unused blog comes up first page. Quite a few hits for Orfy's Hobgoblin. I've even read links claiming it originated on other forums because they have threads on it.

5 Gallons here but our 5 is like your 6. More accurately 23L. Time to catch up me thinks. ;)

That looks like a decent price for a off the shelf solution. A few brewers are starting to use similar home made devices. Apart from making the thing the biggest problem I've read is that you need a 240v supply. I'm lucky in the UK we have standard 240v. I made my eKEGHLT for under £30

Either. Your likely to get different flavour profiles so it depends what you want and how much effort you want to put into it. If you have the inclination why not try both so you know what is best for you.

I'm not sure what the ABV of these beers are but generally the higher the ABV the maltier the beer is. Malt and hops help balance the ABV. Because of the amount of malt required to get the ABV so high then you can sometimes end up with a beer that is balanced more towards the malt end. This...

Don't forget the ethos behind SMaSH. I'm not saying it doesn't produce good beer but it's all about learning the taste combinations. It's unlikely the beer will come up to the level of your favourite brews.

50 50 Home and a boozer.

One of mine.