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I can tell you once I got a kegging system the bottling option pretty much went out the window. But when I do want to bottle something, I bottle from the keg into a hinged-top bottle. Used cornys can be found for under $40 bucks and make for a great secondary.

Thanks, I'll have to give that combo a try when fall roles around!

A wee-heavy and red, that's not something I'd ever imagine doing. Here in Portland, one of the local breweries mixes and blends several of their brews, a lot of which are sours. Some work, and some miss it.

Why? Because it keeps the home brewing idea coming.

For instance, I've tried Rogue Chipotle Ale and Chocolate Stout, which kind of worked. But I thought I'd seek the opinions of the masses! I'm familiar with the more common black and tans and ale and hard cider. Thanks in advance!

I brewed an apricot ale last summer and it turned out pretty darn good. I cheated however and used extract, recommended by my local home brew shop. It didn't contain any sugar and I added it during kegging. The apricot flavor was spot on and fortunately it lacked any sort of artificial...

As of lately it's been this sort of thing: Johnny Cash Old Rockabilly Bo Diddley Link Wray

My name is Phil and I'm new to home brewing. I currently have an American wheat in bottles and a pale ale in the secondary. This hobby has quickly become addictive. Looking forward to some interaction with the other beer obsessed!