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Yes, indeed - I also use the 2.5 gallon kegs, and have a half-batch of this one on tap right now. I overdid the ginger, but even so, this one is a crowd pleaser!

Did you make a starter? What yeast strain did you use?

Might just do that 545 for the next go ('cause this batch ain't gonna last)!

That's a lot of ginger for a half-batch....I have a similar-sized batch of Winter Warmer in the keg, used 1/2 tbsp of ground ginger, and it's definitely prominent. I read on the thread for that recipe that it's supposed to mellow over time....but no idea how fast or how much!

I also do 2.5 gallon batches....got a recipe for that Sweet Coconut Porterstout? If you've made it before, how was it?

This actually sounds like a pretty cool idea. The first pour out of the mini keg should get rid of most of the sediment. And yes, what will probably happen is that all of the CO2 in each cartridge will get absorbed into the beer - it will probably take several of them to carbonate it the way...

Same experience, same result. Last time this happened to me, it simply took a (really) long time for the bottles to carb up - like, between 6 months and a year...

This chart will give you some guidance on carbonation pressure (depends on temperature and style): http://www.kegerators.com/carbonation-table.php. Some people (when they are in a hurry) set the pressure to 20 - 30 PSI for a short while, then reduce the pressure, others prefer to "set it and...

The 122F step is the 'protein rest' - right? Attempted this (without benefeit of the improved equipment you have), and couldn't get the temps right - ended up mashing in the low 140s....not hopeful about the result, which is aging in bottles now.. Very interested in your results, as I like a...

Can't speak to wine, never made any - but yes, you have to be scrupulously clean when making beer. Evrything, and I do mean everything that touches cold-side wort should be sanitized. I'd never use bleach - StarSan is a low investment, and doesn't hurt the beer if there's some minimal contact...

If you have any way to install a thermowell in the bucket lid, it will be in contact with the wort - then you can simply put a thermometer down in from the top, and know your true fermentation temperature. Otherwise, you're really just guessing...

I don't know (haven't started being a yeast rancher yet), but....why take chances?

OK, so this one is a winner! After a week in the keg, the flavors haven't fully melded, but it's still pretty great. I used powdered ginger (forgot to go buy fresh), boiled the tea in an Erlenmeyer, and just poured it through a sanitized strainer (versus the french press). The ginger is a bit...

You know, I just wouldn't count on getting a good consistent seal with what it sounds like you have there. Could you just get a 2.5 gallon HDPE Jerrycan (less than 5 bucks at this source: http://bascousa.com/f-style-plastic-bottle-2.5-gallon.html)

Welcome from SoCal - some great recipes and advice in this forum...

Ha! good question. I made the tea and kegged this yesterday - used a 'medium diameter' sized stick about the length of one in your bag there, and broke it into pieces. Let it sit in the keg for several hours before adding gelatin for fining...hoping the gelatin addition doesn't counteract the...

I also do all-grain BIAB - there are many good recipes here on this forum, and a lot of talented people with good advice...

Just made this one for a Labor Day neighborhood thing - it was a hit! Uses Kölsch yeast...if you can't lager, you probably at least need some temp control to make this one - 65F for a week, then 60F for 2 weeks. https://www.homebrewtalk.com/showthread.php?t=38880

You're spot on. It has a great taste (even without the tea!) - I think if I brewed this next, kegged it, let it age a few months, it would be fantastic at Christmas...

So, I made a half batch of this, fermented at 65 for a week, then 60 for two, then kegged it. It was ready to go after a couple weeks in the keg, and tastes GREAT!