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Realize this post is older, but I'm wondering if you have any of these kegs left. I'm located near Corvallis, but grew up in Hillsboro, and I'm always looking for an excuse to come up and hit the Mad Greek Deli.

Using WLP810 San Francisco Lager yeast. It prefers higher temps, fermenting around 60*. I'll still lager at normal lagering temps in my kegerator though. Ended up pulling some wort from the carboy. I've never needed a blow off before, since I use a 6.5 gallon carboy for 5 gallon batches...

Been brewing with extract and specialty grains for awhile now. Brewed my first all-grain batch today. Followed this recipe (mostly) for a schwarzbier: A ProMash Recipe - The Jamil Show - Schwarzbier Tweaked the hop schedule a little. LBS didn't have Hallertauer pellets so I used Mt Hood...

I do partial boil extract brewing for now. I was thinking of topping off the primary with genmai cha tea. It's the green tea with roasted rice. I think that would add some interesting flavors to the right beer. Now what's the right beer?

Tonight it's Modest Mouse followed by a little Irish punk: Flogging Molly/Dropkick Murphys/Pogues...

Count me in!

Oops, keg system. Hate spellcheck sometimes. (Nevermind, figured out the edit feature. New to this app as well.)

So is the CO2 in addition to priming or instead of? (Just got my keg system.)

New to the whole kegging thing. Force carbonated my last batch. Everything I've read says to use half the amount of corn sugar when priming a keg as compared to bottling. My latest batch is for a maple wheat ale that calls for a mix of corn sugar and maple syrup for priming. I know sugar...

I bought my set-up from www.kegconnection.com and have been very happy with it. I think I picked up my starter kit with everything I needed for a single keg for under $120. (Pin lock keg and 20oz. paintball type CO2 canister. Ball lock and 5lb canister are more.)

Nice! Hopefully mine ages well. I tried it today when I was taking a gravity reading and didn't like it much. Maybe 3-weeks in the secondary and a few more in the keg will help it out.

The maple wheat recipe came from the Clone Brews book pg 137. Supposed to ferment out to something like 8.5% ABV. We'll see how it turns out.

Where in the Valley are you? I'm just over in Lebanon. I've done 8-9 batches overall, but just did my first batch in over 4 years, a maple wheat ale, that went into the secondary today.

Hello all. Posting for the first time from the Willamette Valley here in Oregon. Got a keg system for Christmas and it inspired me to get back into brewing after a four year hiatus. Last Saturday I brewed a honey wheat ale and kegged an oatmeal stout that had been in my secondary in the...