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Well, the party went off without a hitch, and the keg was dry by 11pm. Given we were also offering wine (we whacked two magnums of Lindeman's Chard) and peppermint martoonies, (we wacked two magnums of SKY Vodka and half a bottle each of Pepp Shcnapps and Creme de Menth...yeah, it was a helluva...

Thanks for the encouraging words, guys. I'll be serving it at a dinner party Saturday, I'll let you know how it came out. :mug:

Sunday night I kegged and force-carbed a batch of Dead Guy Ale (ABV 6.5%). It was a perfect 30º F outside that night, so rather than carry the keg and tank downstairs to the kegerator, I just put it on the front porch. Well, that was the night that big winter storm came through, and the...

My username here is "Geoff", in City Forums "Brainstormers". Great site, thanks for the nudge to join. Wow, lots of competition...that sure is a purty fermenter...

Woo hoo! I'm happy to report that I've got gas! Dead Guy ain't dead after all. He just took somewhere between 58 and 70 hours to get his mojo on. I'm quite relieved, as the only decent homebrew supply here in the Detroit area is a good hour away from me. I think I will start stocking an...

Hi, Guys; Sort of the same question, most likely earning the same answer. I did a batch of Dead Guy Ale (OG 1.066, FG 1.016) on Saturday (two days ago), with a single smack-pack of Wyeast 1272 American Ale II. Until this thread I'd never heard of needing two packs of yeast, and have always...

Yeah, I've only got a twin-faucet rig, so I'm unlikely to permanently dedicate one of them to the stout cause. Juan, thanks for the 1/2-way open trick...I'll try it. In case I ever see a great deal on a "creamer" faucet, is there any point in swapping that out pro tem without the nitrogen?

Greetings, All; I searched awhile to see if my question has already been asked & answered, and while I learned a fair amount from this thread https://www.homebrewtalk.com/f35/stout-faucet-do-i-understand-183113/ nobody actually posed my headscratcher du jour: I have a Beamish clone coming...

PB, I've done pretty well with my local (Detroit area) home brew supply, "Adventures in Home Brewing". If you don't mind used/reconditioned, they might be worth mail-ordering from. They've got 2-handle 5-gal ball lock kegs for $29...

Got Trub; Would one want to use gelatin on a stout? Specifically, I've got a Beamish clone coming up, with Wyeast 1968 London ESB. I fear clearing might work against the cascade...?

Wise words, Memorex, I will indeed employ the Scientific Method. I'm beginning to appreciate the Publican's Dilemma of keeping ready-to-drink stock on hand, and thus the desire to accelerate the process. A kegerator owner's worst nightmare is to have a party in full swing and run out of gas...!

There are many roads to Rome, it appears. Interestingly, after getting through about 2/3 of each keg, the foaminess has subsided and the pours are right on spec. On the next pair, I'm going to try just going to serving pressure and waiting a week or so. Per Memorex's advice, I may also try...

Good info, Crispy, thanks. So is there any qualitative difference between natural carbing and force carbing, to your taste? How much corn sugar do you put into a 5-gal keg to bring it up to a conservative carb level, and how long do you give it?

I'm fairly new to kegging too, with just two batches brewed, kegged and nearly gone (so can't be too bad). I think I went overkill on these first two; I both gave 'em 30 psi/rocked them for 15 min, AND left them at 30 for two days and reduced to 12 psi. They were pretty darned foamy; a...