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I would like to build at least 2 if not 3 5Gallon keg setup with the 3-tap tower on the counter of the kitchen island. Anyone done this setup? Kitchen island is hollow, but I still think I need to get front-venting fridge to convert to kegerator, since heat would likely build up under the...

Thanks for all the advice. I will leave it alone and will just have to make some more :-)

So looks like I should not mess with it. I would like to ferment out just a bit more sweetness out of it though. I am keging it, so not worried about carbonation.

I am brewing Bornem Trippel clone 2nd time around. It was my 3rd beer I brewed and now my 12th (or something like that). I got the flavor just right this time. It is almost perfect... it just needs more alcohol in it and I need to raise the volume a bit. The OG on it was 1.112 and 20 days...

Actually, now that you mentioned this, beer in the line is a bit foamy (but nothing like what it comes out).

So I am in a bit of kegging hell. This is what I am getting with my Belfian Wit. It is sitting in a keg at ~50F. Tried pressures 15 to 25PSI. Running a 7 foot beer line and one of those adjustable flow Perilicks... No matter what I try, I am getting this foam milk. WTH am I doing wrong?

So I have already done a clone of every beer I like. Now I have one more - EKU 28. That was doublebock I used to drink in highschool (it was legal back in the old country). Anyone know of a partial mash (or extract) recipe?

So I finally got me a freezer. Can fit darn 5 kegs and only two are in there now. They are very very lonely :cross: I have mastered the art of high alcohol ales. Highest alcohol one ended up around 17%. Now I want to do something crazy with lagers. Any suggestions/recipes for partial mash...

Yeah we polish off more than 5 gallons per day, but vast majority of us only drink seltzer/carbed water (with splash of juice, usually). It adds up, if you have to get retail cans.

It is all water, baby :-) 6 espressos require that much water to not get the stones. If we drank that much beer, we would all be AAs in no time.

I thought about that. Problem is, we easily polish off 5 gallons of "fizzy" (as we call it) per day. I know I am at about 3/4 gallon of it per day.

So I am building a kegerator for the office, since I am somewhat of an "official brewer" of my 15 person office. Now that we are moving to new offices, we would love to stop buying hundreds of cans of pop every month for $$$ (add 5c deposit on each can). Do we have a vendor in here who sells a...

So I am ready to bottle my 14%+ ABV tripel. Got me some champaign yeast for bottle conditioning. How much of the 5g packet should I put in? I got 4.5gal in the fermenter?

WLP500 was the original yeast.

I really don't have the budget for these serious kegarator setups. Just want to force carbonate my very high ABV beers. What would you guys suggest?

I just don't think priming it and leaving it alone will do it anymore. I think the yeast is long dead. It has been sitting in secondary for the last 3 months. It is my most expensive beer I have ever made, so I don't want to really experiment. I will be using regular bottles, so I am weary of...

My IPA Bomb did not carbonate, since it was in 10%-12% ABV range. Now I am concerned same thing will happen to my Tripel, since it is somewhere in %15+ range. Would Lalvin K1-V1116 work (I have some, hence the question) to sprinkle like 1/4 of the packet into 5gal, or should I get another dry...

My wifey is not much of a beer drinker, but when she find something she like - she sticks with it. Recently she has tried Allagash White and immediately asked me to whip up for her could of gallons of it. So I need to reliable partial-mash clone recipe. Suggestions?

I had a conversation with a brewer at Allagash Brewery up in Maine last weekend and he told me that their tripple, double, and wheat beers get different yeast for bottle conditioning. P.S. Yes, I did ask for possibly some tripple yeast I could use in my brew... but he kindly declined :-)

Going to try T-58. We shall see how that comes out.