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Sounds like we had pretty similar ideas. I think this is going to end up being a handy thing that I should have put together years ago. The only thing I might change is to shorten the tubing for the keg disconnects, right now they’re just getting in the way. The last picture has the...

When the majority of your outside/utility buckets for yardwork are retired bucket fermenters

^ Second this. Every summer I make what I call a pineapple Kolsch (60% 2 row, 40% wheat) and add about a quart and a half of unopened pineapple juice to the fermenter after high krausen. Pineapple really shines through.

Mother’s Day breakfast for the first time mom. Blueberry scones with lemon curd on the side, chocolate covered strawberries, eggs in a nest, faux-mosa with fresh squeezed orange juice, and French press coffee.

I literally just put almost this exact same thing together a few weeks ago (dual purpose carboy/key washer and recirculater) but haven't had a chance to use it yet. Do you keep refilling the ice cooler with water until you get the temp down to 100F?

Just throwing this in for OP's consideration I have a keezer that can hold 8 kegs so I went with a 3 way secondary regulator feeding into several manifolds so I could have 3 different pressures. My thought was the similar to yours, having one secondary regulator dedicated to force carbing, one...

Bummer! Although there might be an opportunity here, since the protein haze you'd get from adding the bugs might help you get more in line to the NEIPA style. What's the worst that could happen?

Pan seared and oven roasted pork tenderloin with a blueberry wine pan sauce server over creamy Parmesan grits with a side of kale. Over cooked the pork but was still plenty tasty.

Highway Star -Deep Purple

If you're not losing any keg space inside (ie your kegs sit lower than the collar) or you have room to spare I don't think it'd be a problem using what you've got. You're only losing .5 inches, that's close enough for homebrew :D

Haven't reported any 2017 brews yet so... 5 gallons of BBR's low cal wit 5 gallons of Chop and Brew's Boat Bitter 5 gallons Pineapple Kolsch 5 gallons ESB 5 gallons House Pale Ale 5 gallons Extract blonde ale 5 gallons BBR's low cal wit 5 gallons Oktoberfest 5 gallons Pilsner SMaSH 5 gallons...

Thanks for reporting back. I'm in the process of doing the same thing with a four pack of White. The first round is cold crashing now and looks pretty healthy. Glad you got some good results!

Did you get a chance to brew with this yeast yet?

When you're listening to a video lecture on something you absolutely need to retain in order to pass a class, but you've never been more fascinated by the bubbles in your beer.

I'm usually pretty whipped after a brewday, but not from strain in lugging equipment around. My knees are pretty terrible and I feel it after standing on my feet for hours on end. I keep in shape, eat reasonably well and run at least a mile every day (started over two years ago, gotta keep the...

Does it smell like a wit yeast? That's probably a dumb question but I've heard of breweries carbonating with different yeast than what they actually made the beer with. Might not be the case with Allagash though. I attempted a clone of the White last summer which turned out great but was...

I'm not sure if I'd be able to keep brewing if I didn't keg at the moment. I didn't really mind bottling but the time commitment is a dealbreaker now with work, school and a kid on the way. I can keg way faster than bottle without taking over the entire kitchen for a few hours. Sure kegs need...

I got this brewed last week. Here's what I ended up settling on: 2.5 Gallon Batch Grain Bill: 6 pounds Marris Otter 1 pound Munich 12 oz Crystal 80 12 oz toasted flaked barley 5 oz black patent* 12 oz pale chocolate* *Steeped in two quart containers at room temp water for about 18...

What good would carbonating it do though? Wouldn't you still need to package it somehow? Even if you could get it done in a carboy (which probably isn't a good idea anyway) you'd knock a lot of the CO2 out when it gets moved.

I've heard of people using CO2 to move beer from carboy to keg/bucket but why carbonate in the carboy? Just curious.