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I just kegged a stout - it came out too "smooth" and not roasty enough for my tastes when I sampled it so I added 4oz (ground beans) french roast cold brewed in 16oz water and then filtered and added it at kegging - I think it came out just about perfect. The coffee added enough roast for the...

You could try adding coffee to it, the bitterness may balance it out better. I learned that a while back with lactose - you can always add more, but you can never take it out.

Day 14 in the keg at 38* and this is very drinkable. It had a bit of that early beer "bite" to it the first week, that's mellowed out quite a bit. I'll be ready to serve this to friends next week (3 weeks in the keg at 38*). Definitely gonna brew this one again before summer rolls around.

Ski condo kegerator. Still need to stain the tap handles, one of these days...

Looks good, a lot like my house IPA grain bill (just different hops). My friends and I can't get enough of it: 14# 2-row 1# Vienna 1# Crystal 60 1oz cent 60 1oz cent 15 1oz cent 10 1oz cent 5 1oz cent 0 1-3oz cent dry 1056 but more recently San Diego Super Yeast

Just tasted this at day 10 - (1.054 to 1.014) and it's awesome. I'm gonna throw it in a keg tomorrow to free up a carboy and let it sit for a little while, but can't wait to get it pouring. Nice job!

The back alley of my apartment/rowhouse. Or Pleasure Alley as I like to call it. What I wouldn't give for a garage.

Double brew night - another IPA and an Oktoberfest style something or other. 9*, Real Feel 4* in Denver at the moment. Almost had to put a hoodie on over my t-shirt :mug:

Looks like a scaled up version of a 5gal Chocolate Oatmeal Stout I just brewed - mine has a pound of lactose in it though :)

N00b! :mug: https://www.youtube.com/watch?v=1pAUoC7Dj88

Emailed them about getting 200# through this deal

I'd still be in for 200#

Used that on the collar/lid - the hinge is attached to the collar so the whole unit swings up. I like getting the shanks/hoses up and out of the way when i'm swapping kegs out so I don't have to shuffle everything around on the inside. :mug:

Pretty much done building the kegerator for the ski condo this year - still waiting on a gas splitter, need to cut down the tap handles, and get some larger bolts for the hinges. At least the real work is done. This build went waaaaay smoother now that I had some idea of what I was doing. A...

Well yeah, same deal here. Keg goes empty, carboy fills keg, kettle fills carboy. I've got a 4-tap kegerator at my place, usually have 2-3 carboys ready to rack once a keg kicks. It's a vicious cycle :mug: Now i've got another 3-tap kegerator going in at our ski condo that a few friends...

Whenever a carboy free's up i'm brewing - typically about once a week.

Try both and see what works best for your system.

I threw vanilla beans into a porter once it wrapped up fermenting right in the primary - came out great. I think we had two beans, after 5 days we were right at the flavor profile we wanted.

I'll have to check when I get home, but it's a 5.4 cu ft. It's pretty old, a FrigidAire spinoff I believe.

Still here