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Our kegged cream ale still has until next weekend before it should be ready, I will post the results after a tasting. This also was an experiment for us to see if CO2 carbing or sugar tastes different and if so which one tastes better.

and the amount of sugar we used was 5 oz of corn sugar

we kegged a cream ale with priming sugar this time around because the last batch of Kolsch we CO2 carbonated was a little flat to the taste even after the giant head of foam went down after pouring it in a glass, now this might have had to do with me not replacing the o rings on the used keg...

Unfortunately I didn't realize or research enough the proper amount of priming sugar to use when keg carbonating so we ended up using the same amount as we would for bottles. Does this mean I need to purge the keg at all, or what are the drawbacks to using the same amount for bottles? Also...

I was wondering if a week of sitting in a keg at room temperature, would the batch be carbonated and ready or would it be 2 weeks?

I had the same thoughts originally, but I look at it this way now, if by some miracle I am able to make a living off brewing beer then I will gladly accept the opportunity, if not I will always have one of the best hobbies, in my opinion, that a person can have and I will enjoy it for the rest...

From what I have looked into, it would be nothing short of a cluster F to begin the process in IL. Guess I will put this ambitious dream on the back burner and just enjoy some homebrew with my friends and family for the time being. :mug:

I was simply wanting to know how potentially hard it was to obtain a brewers license to sell beer, now there have been some helpful comments on here almost as much as useless waste of time comments. To the ones who actually answered my question and gave an intelligent and helpful reply I thank...

The only thing I lack in this post is the answer to why you are still commenting on it.

I was wondering if anyone would advocate using a carbonating stone, also I am a bit confused as to where you hook it up to, a few places I have check out suggest hooking it up to tubing and the other end to the dip tube inside the keg, and others say you can screw it into the barbed swivel nut.

Quit being depressed and drink a Homebrew

Well if anyone with an idea and a dream gave up in the face of adversity we wouldn't be where we are today

I'm ambitious enough to not let the legalities get the best of me

What does this comment even mean?

I seriously can't be the only homebrewer that had the thought cross their mind to commercially brew beer

Just because I wouldn't be brewing at home doesn't mean it's not my own Homebrew

Had anyone tried to obtain a liquor license to commercially brew and sell their Homebrew? I know living in Illinois you have to jump through more hoops than a circus animal, just wanted to see if anyone has gone through the process and their thoughts on it.

I had recently just kegged 5 gallons of a Kolsch and set it to 20 psi for 3 days and when the time came to taste it, it had head when poured and tasted carbonated at first but the after taste was flat still, so I didn't know weather to incorporate some priming sugar in the next batch or to maybe...

I mean does anyone use both methods on the same batch

I was wondering if anyone uses priming sugar and carbonates with co2?