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Unfortunately, I am a one keg guy at the moment. But that is a great idea, since I am looking to buy another one soon. As for the early racking, won't that potentially oxidize my mead. And if so, would that be one way of imparting a sherry-type flavor to it? I made an earlier post looking...

Do they sell smaller carboys, or comparable vessels? I am looking to make a 3 gallon batch also, and will ultimately end up in the same boat. I'm making a smaller batch because it will eventually be blended with a beer my friend is making.

I am going to brew a small batch of dry mead to blend with a friend's batch, and I was wondering how I could incorporate some sherry notes into mine. I've heard everything from adding sherry, or heating the mead to 150º for a day after fermentation, or just using the right yeast and waiting...

Holy crap, you are a true hero! I spent an hour scouring Lowes before giving up and dropping $40 on a tiny tray at my local brew store.

I think you're on to something. I would eat there every day!

My God! How have I not thought of Raistlin's Elixor?! That's amazing!

I don't know about a brewery name, but you could do a Trifecta Trippel. Can you make Jell-O shots with beer?

That looks amazing! Great idea to funk up a robust porter, too! Let us know how it goes!

My wife and I have thought long and hard about how to incorporate roses into a red ale for a Raistlin Majere themed beer. The hourglass eyes would be a good idea for something that would be aged quite a while before drinking. Giving a beer a theme is half the fun for me. It's a way to add...

Considering the season, and the celebratory nature of the brew, I recommend a Weizenbock. Then again, I'm just a sucker for Aventinus.

I heard that they lost their contract again. Anyone know what is going on with this beer? My vintages stop at 2007.

I can't argue with someone who has The Snuggler for a moniker photo.

I have a lot of thirsty friends and only one keg, so it rarely lasts more than 2 weeks in my house. I could definitely see the problem with longer lasting kegs, though.

That's what I read when I started kegging, but I'll take your chart over some forum post, (as should kickflip mj). I've always used my 3 foot line with around 5 psi, and aside from some recent troubles, I've been fine. Do you accommodate length of line to the needed psi then?

I have a love for the Dragonlance book series, and I tend to show this off with my labels. Here are two of them. And yes, I do brew more than porters, these just happen to be two of my favorite labels.

Some small sediment won't matter, it will get pulled in the first few draws. Set your psi to 15 and you'll be ready to roll in a few days. BUT remember to drop the psi and bleed the excess off before serving. A good rule of thumb is around 2 psi per foot of line. If your line is short, that...

Are you asking if the alcohol in the wine will kill the yeast for bottle conditioning? Are you adding wine for a barrel-aged taste?

My wife bought it for me on eBay. I don't know exactly how much she paid, but I think it was around $175 with shipping and insurance.