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Damn! Looks like you need more friends!

LeClaire(IA) Mississippi River Distillery Rye Whiskey - Windmill Rye on ice, because I ran out of Homebrew on tap to drink.

Damn! The bottle and the glass; to me, says "Shut the F**k up, and enjoy this AMAZING beer".

Sadly, those B*****S were drained 2 days ago. Gotta make more!

Canadian Musician Jacob Moon does some amazing versions of Rush tunes too, but that Army one the other I could get used to some more of those.

A nice version of Time Stand Still...

Not using any weights, but glass weights can be used. I also read that you fill a zip lock bag with water and put that on top of the mixture. With the cabbage you save some of the outer leafs (don't shred) and put that in last. One of these days I am going to order some of those glass weights

It's a shame that Spike doesn't use Glow in the dark paint for their logo on their fermenters.

Way to be proactive, hopefully it makes it to St. Patty’s day.

Notice how the “blonde” fills out sooner.

The flow control helps in adjusting issues during serving and will help with foam. Sounds like maybe a fan needs to be installed in his keezer to help move the air around and chill everything equally, which a kegerator has.

A pair of perfect pours of my Irish Stout on Nitro and Vienna Lager.

It really comes down to what style of beer and how much you want to brew at a time. A 20 gal kettle is pretty big if you are only doing a batch of a cream ale, but if you like Russian Imperial Stouts or other styles that require alot of grain you might appreciate the extra room in the kettle.

Spike is pretty good with helping make decisions, if you email them. I have 4 ports on my 30 gal. Spike kettle that I use for boiling, and 3 ports on my Mashtun. If you don't use the TC port isn't being used t you can always put a cap on it.

This one from AHA seems like an easy one to try.

What temp is your keezer? I am sure with just a little more time you’ll be fine. Using a Perlick faucet could help you control the foam.

It would be interesting to know what style of beer you kegged, how long you fermented it, and at what temperature.

Damn! Where did you find it?