3 taps - what would you chose?

[passedpawn]

IPA for me, German Pils for the BMC crowd (and me), and a porter or stout or brown ale; some people really like the dark beers (two of my neighbors are always asking for this).

I've got a 4th tap and used to run root beer on that one, but since the kiddies all skedattled, it's not been wet lately.

 

[Quaker]

I have 6 taps and thus worked this backwards on what I'd eliminate. Currently I have a sour peach saison, RIS, amber lager, pale ale, water, and cider

To eliminate 3, I'd bottle the sour (do so with most of them anyways), cider and RIS.

I'd keep one tap with water - don't judge - SWMBO loves the sparkling water.

The remaining 2 would be one hoppy and then something else (such as the Amber lager at the moment).

 

[Paps]

There was a similar thread that asked the same thing but in a "craft beer bar" setting and limiting them to 3 taps or at least stating what the 3 "must have on tap" beers should be.
those 3 were....
1 - an IPA for the hop heads
2 - a porter/stout for the malt men
3 - a blonde/pale ale for the `just converted` BMC drinkers

I personally don't get to brew as often as i'd like to so i doubt i'd be able to keep anything consistantly on tap but if i HAD to choose 3, it would probably be a cider, a stout, and a marzen.

 

[ed007]

I have 4 taps and it is most of the time time like this: Hefeweizen, APA, Munich Helles, Porter.

 

[okiedog]

Whatever I damn-well please.

I like your thinkin' fa! (fa for filthyastronaut)

So far, even though everyone has their favorites, I haven't seen anyone not drinking what I have on tap.

 

[Toga]

I have a 3 err now 5 tap set up. When I was rolling with 3 I would keep an APA or IPA in one slot, brown or wheat depending on time on year in slot 2, then a stout.

 

[tjmac5071]

My wife drinks seltzer water, how does it work with a keg? What pressure do you set the reg at for a store bought co2 volume. Do you get any off flavors with the water sitting in the keg for a while? Unless perfect like normal seltzer water she wont drink it.Cant blame her who wants off tasting water

I originally pressurized to match commercial but turns out we both prefer it at a lower carbonation level. So now everything is just on 12psi in my kegerator which puts it at around 2.5 I think? I forget I dialed it in to my preferred level for beer years ago and haven't looked back. The key to making good seltzer I have found is spring water. I use Poland springs personally and all sources are different but I am a huge fan of Poland spring water so works for me. Also use "Italia garden" lemon / lime juice for flavor to taste if you want.

 

[tjmac5071]

Double post

 

[DaWhip]

I'd do Cold Brew Coffee, Soda/sparkling water, Beer with a 3 tap setup. That is why I have a 5 tap minimum when I upgrade from my single, lol.

 

[PADave]

I'd have an IPA, another IPA, and a stout. Why? Because they are my taps and that's what I drink!

 

[Dog House Brew]

IPA, Kolsch, Saison
Bottles of Stout and Golden Strong!!

 

[radwizard]

Easy.
Ipa, saison, cream

 

[FatDragon]

Something hoppy (APA/IPA/DIPA), something dark (porter/stout), something refreshing (wheat/lawnmower/gose/saison/APA). Big beers in bottles, with the exception of the hoppy tap accommodating a DIPA (in which case an APA could take the refreshing tap).

...says the guy who has never kegged...